Here's The Best Way To Scramble Your Eggs

Low and slow, my friends. Low and slow.

Photos by Lauren Zaser/ Graphics by Chris Ritter/ BuzzFeed

They arelight, fluffy, buttery little clouds. To master them, you only need to remember these two words: low and slow. And maybe also “nonstick skillet,” since you’ll definitely need one to get A+ results. And “butter.” Remember that word, too.

Doing this low and slow thing makes sure the eggs stay creamy and light, almost custardy. The curds that form will be teeny and delicate, soft and creamy. Too hot and fast and the eggs will cook immediately, which will create a weird rubbery, bouncy texture, not to mention, they will be DRY! The horror.

Here’s exactly how to do it:

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