How to Make the Perfect Scrambled Eggs

By: Sheila Reynolds

Here are some Tips on How to Make the Perfect Scrambled Eggs.

How to Make the Perfect Scrambled Eggs


6 eggs
6 tbs whole milk
Unsalted butter, enough to coat bottom of pan
Salt and pepper, to taste
Parsley, to garnish


1. Crack the eggs into a mixing bowl and add the milk. Season with salt and pepper. Whisk until it’s all combined, pulling up with your arm as you go to whip a small amount of air into the eggs. 
2. Heat a nonstick skillet over medium low heat, adding enough butter so that the bottom of the pan is coated by not swimming. Pour the eggs into the pan.
3. Let the eggs sit until curds start to form. Then, work the eggs with a spatula, pushing the cooked portion towards the center of the pan and rolling it to get the uncooked eggs onto the surface of the pan. Fold the eggs in on themselves and use the tip of the spatula to break them up.
4. Remove from the heat when still slightly damp but not runny. Serve garnished with parsley.