How To Make Scrambled Egg

1. Crack, season, and whisk in a mixing bowl

Crack three fresh eggs into a medium bowl and whisk them with a good pinch of kosher salt until just incorporated. As long as you’re whisking, throw in some black pepper or cayenne pepper (or both!) if you like.

These ingredients are all you need for the best scrambled eggs. Nothing else belongs in the egg mixture—and that includes whole milk. There's a misconception among some home cooks that adding milk to scrambled eggs can yield a fluffy, creamy finished product, but it's simply not true. Adding milk will do nothing but dilute your egg mixture, thus rendering it rubbery and sad. Simply put: Don't do it.

2. Heat some butter in a pan

Slice off a pat of unsalted butter and place it in a ceramic or nonstick skillet over medium-low heat. Swirl the pan until the butter has melted and is starting to foam. You should hear a very soft sizzle emanating from the pan.

3. Add your egg mixture to the pan

Pour the whisked eggs into the skillet and immediately start pushing them across the bottom of the nonstick pan with a rubber spatula.

4. Keep the eggs moving

Continue to stir the eggs with your spatula, paying attention to every corner of the skillet. Your goal here is to keep the eggs in perpetual motion. These are almost done. Keep those eggs moving and get ready!

5. Wait until the eggs begin to set

Your pan is still over low-medium heat, right? That's why it will take a few minutes before the eggs start to form large curds. Resist turning up the knob to high heat—the low-and-slow cooking is what makes the scrambled eggs a creamy dream. 

6. Don't let your eggs dry out

When your eggs look like this—set, but still a bit runny—remove them from the pan. Even though they're not fully done, the eggs will continue to cook a little bit on your plate. A final hit of black pepper is all these eggs need.

Source : epicurious.com