How To Make Perfect Scrambled Eggs
The only correct answer to "How do you like your eggs in the morning?" is "Scrambled, perfectly." That having been definitively established, let's move on to pulling it off, perfectly, every single time. Here is how to make perfect scrambled eggs. Begin by heating a medium cast-iron or other heavy skillet over low heat.
Crack the eggs
Crack the eggs (2 per person should suffice) into a medium bowl.
Beat the eggs
Beat vigorously with a whisk or fork until the eggs begin to froth on top. No newfangled electric doohickey needed.
Ready the pan
Melt a tablespoon of butter per 2 eggs in the pan.
Pour eggs in
When the butter begins to foam on top, add beaten eggs to pan and wait 30 seconds, then shake pan vigorously to loosen the bottom. Repeat this step several times until loose curds form.
Form curds
Using a combination of pan-shaking and spatula gymnastics, continue to gently stir the eggs until they look something like this, a combination of soft and medium curds.
Transfer to plate
Just before the scrambled eggs appear to be set and ready to eat, transfer them to a plate. The residual heat will continue cooking the eggs and they'll be perfect, not overcooked, by the time they get to a table. If you garnish, garnish with chives and a thick slab of buttered toast and you've got yourself a breakfast to be proud of.