Perfectly Creamy Scrambled Eggs

Scrambled eggs are one of the simplest dishes to make, but almost everyone does it wrong:

Scramble the eggs, cook over medium-to-high heat, done in 3 minutes. The result? A rubbery, dry, pile of eggs.

The secret to perfectly creamy, silky-smooth scrambled eggs is patience — in this case, 30 - 40 minutes of patience (the perfect amount of time to listen to a Saturday morning podcast). And it’s absolutely worth it.

(P.S. These perfectly creamy scrambled eggs have no added cream 🤫.)

Perfectly Creamy Scrambled Eggs

• Serves: 2

• Preparation time: 3 minutes

• Cooking time: 30-40 minutes

Ingredients

• 4 - 5 eggs

• Salt and pepper

• 2 tsp fresh dill, chopped fine (optional)

• 2 tbsp unsalted butter

Preparation

Crack the eggs into a bowl and beat them with a whisk or fork until the yolks and whites are just starting to combine (you don’t want to beat them until smooth).

Season with salt and pepper (and, optionally, chopped dill).

Place a nonstick skillet over medium heat for about a minute. Add the butter and swirl it around until it just melts, then turn the heat to low.

Add the eggs and cook over low heat, stirring occasionally with a spatula.

Nothing will appear to happen at first. Resist the urge to increase the heat — this is normal. After about 10 minutes, the eggs will begin to form curds.

Continue to cook the eggs on low, stirring every few minutes to break up the curds.

The process might feel like it’s taking forever, but don’t give up! As the curds form, the scrambled eggs will take shape — but with a far creamier texture than you’re likely used to.

After 30-40 minutes, you’ll have perfectly creamy scrambled eggs. Instead of a lump of dry rubber, the result of cooking low and slow is a mixture of soft, silky smooth curds.

Serve immediately.