I feel like scrambled eggs are one of the first things someone cooks when they begin learning how to cook. They’re so easy to make, but not so easy to master. For much of my life I ate well done egg pellets that slightly resembled scrambled eggs, but were less than desirable. These eggs actually had me believing the only eggs I liked were fried.

Turns out, they just weren’t being prepared properly. I mean I guess there were if you like tough well done scrambled eggs. After a few searches around the web, scouring a few Reddit posts, and watching a few videos I started experimenting in the kitchen.

A few years later, and a toddler who wants scrambled eggs every day for breakfast and I’m finally mastering those fluffy, soft restaurant style scrambled eggs. Here are a few things I do to attain this style egg.

Heat Your Pan First, Then Add Real Butter

Heat your pan empty over a low heat while you’re preparing your eggs for cooking. Once the pan is hot add in a hefty amount of real salted butter. Real butter makes all the difference I promise! Make sure the butter is completely melted and spread throughout the pan before adding eggs.

Beat Eggs With Sea Salt & Heavy Cream

The addition of heavy cream is going to give you a fluffier scramble. Instead of waiting until the eggs are finished to add in salt I add in a bit of sea salt before beating the eggs. Speaking of beating the eggs, you want to beat them until they are a little frothy on top.

Cook Slow & Low

I cook my eggs on about a 3 level heat (I use an electric stove). It’s tempting to turn up the heat to cook them faster, but trust me this will create tough well done eggs pellets.

Let The Eggs Set, But Keep ‘Em Moving!

You want the eggs to set up, but you don’t want them to sit on the bottom of the pan for too long. Keep scraping the bottom of the pan once they start to set up so they don’t overcook them. Letting the eggs sit for too long will make them tough even if you are cooking them on a low heat.

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