I’m 47 and Just Learned This Scrambled Egg Hack — And I’m Never Going Back

Ouadie Rhabbouron

The Method:

  1. Crack eggs into a bowl and whisk just until combined — don’t overbeat.

  2. Melt butter in a nonstick pan over low heat.

  3. Add eggs and stir continuously with a spatula, scraping the bottom.

  4. When eggs are almost set, remove from heat.

  5. Stir in a small splash of milk or cream.

  6. Season and serve immediately.

✨ The eggs finish cooking from residual heat, staying soft and custardy.

Why This Works

  • Low heat prevents tough curds

  • Constant movement keeps them airy

  • Removing early avoids overcooking

The result? Restaurant-quality scrambled eggs at home.

Final Thought

Sometimes the best kitchen hacks aren’t fancy — they’re just smarter. And once you try this, there’s no going back to dry scrambled eggs again.

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