Kenji's Scrambled Eggs

J. Kenji López-Alt

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A classic technique for soft, creamy scrambled eggs using the gentle heat-moving method.

Ingredients3

Directions6 Start Cooking

Crack the eggs into a bowl and whisk thoroughly.
Place a nonstick skillet over medium-high heat and add the butter.
Once the butter is melted and bubbling, pour in the eggs.
Use a silicone spatula to continuously move the eggs around the pan, scraping the edges and folding them until they reach the desired consistency.
Remove from heat just before they are fully set, as they will continue cooking from residual heat.
Season with salt to taste and serve immediately.