This matters. Low-heat scramble eggs. It may take longer to cook, but it prevents browning and overcooking. It also improves consistency management.
Knowing when to remove scrambled eggs from heat is key. Residual heat might dry them out. Stop heating when they are wet but not runny.
Since eggs have permeable shells, they absorb odour and lose moisture and taste best the first week. Better if they spend less time in your fridge.
Stir frequently for creamiest eggs. Stirring breaks down egg curds, making them smaller and softer.
Use a skillet that fits your egg count. You don't want a large pan for a few eggs or a tiny pan for many. In general, an 8-inch skillet holds two eggs, etc.
Keep whisking until the eggs are homogeneous, regardless of arm fatigue.
Gordon Ramsay recommends seasoning eggs the last minute. Salt can break down eggs and make them runny if seasoned too early.
Before adding them to the pan, thoroughly whisk your eggs. Whisking makes fluffy eggs by scrambling and adding air.
Your years of adding milk, cream, or water to eggs end today. Despite your logic, eggs and extra liquid will split during cooking, resulting in moist, overdone eggs.