Here's the top secret to making the best scrambled eggs (+ 6 egg cooking tips)

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Scrambled eggs. They're inherently simple and make for a delicious and quick weeknight dinner when the day has gotten away from you, right? Well, both parts of that last sentence are true — or at least partly true. Yes, it takes very little time to whip up even a big batch of scrambled eggs, and they can be pretty simple.
But if you don't know some tricks, you may be end up with rubbery brown bits on the plate rather than the fluffy, light eggs you wanted. Follow these tips (including the top secret to making the best scrambled eggs), and you'll impress not only yourself but also anyone who happens to be a guest at your table.
1. Add sour cream
A lot of people put a lot of stuff in their scrambled eggs. Milk, cream, plain yogurt, you name it, it's probably been put into scrambled eggs at one point or another. If you want to know the top secret to making the perfect scrambled eggs, it's including this ingredient: sour cream.
Adding about one tablespoon of sour cream for every egg will give the eggs more body, making them stand up on the plate and look so fluffy you can't wait to stick a fork in 'em. Crack eggs into a large bowl, add the sour cream, and whip them into oblivion. Pour into a hot pan and start scrambling!
2. Always break eggs into a bowl, not the pan
This goes along with the first tip but works better even if you don't have sour cream on hand when a craving for scrambled eggs strikes. Always break eggs into a large bowl, beat slightly, and only then continue with cooking and scrambling the eggs.
When eggs are dropped into a hot pan and then scrambled, the liquid added to them doesn't have a chance to fully incorporate. If you're using dairy (which most do) it may actually burn and curdle in the pan and get mixed into your eggs. In addition, you'll get long strands of identifiable white and yolk instead of the two being mingled together.
3. Cook on low heat
This may be a surprise to some, but scrambled eggs should never be brown. That's just the sign of overcooked eggs. To avoid this and ensure that all the eggs are completely cooked through, always use a low heat.
Cook just until there's no more liquid left, and remove them from the heat. Even if it takes a little bit longer to cook eggs through, they'll be delightfully fluffy and soft and will never be overcooked.
4. Use a rubber spatula to scramble the eggs
From whisks to wooden spoons to spatulas, there are as many tools to scramble eggs as there are liquids you can add to them beforehand. In reality, though, there's really only one tool you should use to scramble them: a rubber spatula.
Run the spatula along the edge of the pan, fold that portion of scrambled eggs into the center of the pan, and continue with the rest of the eggs. A rubber spatula is by far the most gentle tool you can use to turn and scramble eggs, ensuring you get soft, fluffy eggs every time.
5. Heat the pan first
It's rare that cold ingredients should be added to a cold pan, and this technique shouldn't be used when scrambling eggs, either. In a cold pan, the eggs will just sit there absorbing fat, and by the time you know to turn them, the bottom has already been overcooked and you're left looking at thae dreaded brown scrambled eggs.
Instead, heat the pan over medium-low heat. Add the fat and heat the pan until it's hot, adding the eggs only then. The eggs will start to cook the second they hit the pan, which means you can start turning them right away, keeping an eye on all of the egg mixture and not just the top.
6. Use butter, not oil
This tip's all about flavor, and we can all agree that butter definitely has more flavor than oil — even olive oil. Scrambled eggs should be cooked over a low heat anyway, so there will be no chance the butter is going to burn and scorch the eggs.
In addition, as the eggs cook they'll be infused throughout with that wonderful butter flavor and make the eggs even creamier and more delicious. Just make sure the butter has melted in the pan before adding the eggs.
7. Salt at the very end
Many people add salt to the eggs while they're still cooking, and even more start salting at the very beginning of the process when the eggs have been broken into a bowl. But that's a big mistake. Salt sitting on eggs for too long will make them rubbery and tough, not the fluffy glory that you're looking for.
Once the eggs have almost finished cooking, take them off the heat. Carry-over cooking will continue cooking the eggs for another minute or so, and it's at this point you can add salt. They'll hold their fluffiness and creaminess and still be super flavorful.
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