There are as many ways of cooking scrambled eggs “correctly” as there are chefs in this world. Some insist that you must start with a blazing hot pan, some lecture that adding additional liquid will make eggs rubbery, some claim that the secret to perfect scrambled eggs is in the wrist movement.
I think they’re all nuts.
There’s only one way to make perfect scrambled eggs…
The easy way.
I’ve tried nearly every possible technique and add-in. And I’ve learned that, really and truly, the simplest, laziest way results in the most velvety AND flavorful eggs. The method is simple…cold pan, cold butter, eggs cracked directly into the pan (no whisking in a separate bowl,) a little milk, salt & pepper, slow cooking and finishing the cooking away from direct heat.
That’s it. No extra bowl or whisk to clean, either. Sometimes, although rarely, being lazy does pay off. Check out my easy technique below, then post any counter-arguments in the comment section. (Not that I’ll listen.)