Perfectly Creamy Scrambled Eggs

1. Beat the Eggs

Crack the eggs into a bowl, optionally adding a few drops of water or milk. Beat the eggs gently to combine the yolks and whites without introducing too much air.

2. Season the Eggs

Season the beaten eggs with a pinch of salt and a dash of pepper, gently mixing to distribute the seasoning evenly.

3. Prepare the Skillet

Place a heavy skillet over low heat and melt the butter, preparing the skillet for the eggs.

4. Cook the Eggs

Pour the seasoned beaten eggs into the skillet. Use a heatproof rubber spatula to gently stir and scramble the eggs, forming large, soft curds, and ensuring they remain runny and creamy.

5. Finalize Cooking

Once the eggs are nearly done but still slightly runny, turn off the heat and let the residual heat finish cooking them to the desired consistency.

6. Serve

Serve the scrambled eggs immediately, enjoying their creamy, velvety texture.