Scrambled eggs are one of the most popular ways to eat eggs in the morning. It is a simple dish, yet difficult to master. Whether they were fluffy, dry, runny, burned or underdone, we’ve had them every way they come. But with a few tips and tricks, you will get perfect scrambled eggs every time.

Start with fresh eggs. The quality of the eggs is important, the fresher the better. When buying eggs, make sure you pay attention to the expiration date.

Have a good nonstick or well-seasoned cast iron pan to get evenly cooked scrambled eggs! There is nothing worst than having to scrape dried egg off the bottom of a pan.

Add your seasoning when the eggs are about 85% cooked. Salting the eggs at the beginning will draw out moisture and give you drier eggs.

Adding liquids to the eggs is not necessary but adding milk, cream or sour cream can give you a richer flavor and adding stock or water will give you a lighter and fluffier texture.

With the tips out of the way, let’s get cooking!

You want to beat your eggs with a whisk until they are well blended. You can use a blender if you are making a large quantity. Add your liquid at this stage to add moisture and richness.

Head your pan over medium-low heat and add your fat, preferably butter, because butter makes everything taste better. Once your butter is all melted, pour in the eggs. Keep the eggs moving in the pan by scraping and stirring gently with a rubber spatula or wooden spoon. Keep stirring and releasing the cooked eggs from the bottom and sized of the pan into the middle for a creamy texture and small curds.

When the eggs look about 85% cooked, about 4 minutes,, turn the heat off and add your salt and pepper and any additional spices your heart desires. Your eggs will continue to cook in the pan by the time you are ready to plate. Serve immediately and enjoy.