Pour eggs into the pan.

Let them sit for a few seconds, then gently stir with a spatula.

Scrape from the edges toward the center.

Slow Stirring:

Keep stirring slowly and continuously.

Low heat ensures the eggs cook creamy, not rubbery.

Remove Early:

Eggs continue cooking slightly after you take them off the heat.

Stop when they’re slightly softer than you want.

Optional Extras:

Fold in cheese or fresh herbs at the very end.

Serve immediately for maximum fluffiness.

💡 Pro Tips

Don’t overcook: Overcooked eggs become dry.

Low & slow: Patience is the key to creamy eggs.

Add dairy: Milk or cream makes them richer; yogurt works too.

Whisking air in: The more you whisk, the fluffier the eggs.