The softest, fluffiest, and best scrambled eggs are only 7 minutes away. Grab some some butter and a skillet; it's time to master how to scramble eggs once and for all.
In a medium bowl, whisk eggs vigorously, trying to incorporate as much air as possible.
In a small non-stick skillet over medium-high heat, melt butter until foaming subsides and swirl to coat the entire inside surface of the pan.
Pour in eggs into the center of the pan and reduce heat to medium. This will push any butter to the sides of the skillet and prevent them from sticking.
Gently move the eggs from one side of the pan to the other with a rubber spatula as they begin to set. Without flipping the eggs, continue to push the eggs from side to side until cooked through, about 3 minutes.
Remove immediately, season with salt and pepper to taste if desired, and serve.
Notes
Eggs: Any size egg works here; bigger eggs just mean there's more to eat.
Butter: This scrambled egg recipe calls for butter, but feel free to swap in olive oil, a generous coat of cooking spray, clarified butter, or even a little bacon fat. Any kind of fat will keep the eggs loose and sliding around in the pan.
Yield: This recipe makes 2 servings, 2 scrambled eggs each.
Storage: That being said, you can certainly store any leftovers in a covered container in the refrigerator. Eat within 3 to 4 days.