Scrambled eggs are an art. A really easy art. Like spin art, or paint-by-numbers.
Your pan is still over medium-low heat, right? That's why it will take a few minutes before the eggs start to form large curds. Resist turning up the heat—the low-and-slow cooking is what makes the eggs creamy.6. Don't Let Them Dry Out!A final hit of pepper is all these eggs need.That’s it—perfectly scrambled eggs. Top with flaky salt, some black pepper and whatever else you want: A squeeze of lime juice, a slice of country ham, a shaving of Parmesan cheese, or, really, all three.
Now that you've mastered how to make scrambled eggs, it's time to learn how to make another breakfast classic, Eggs Benedict!
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