How to make scrambled eggs

Anna Stanford shows us how to make soft, creamy scrambled eggs.

Cooking techniques

• Low and slow – For that creamy, almost custard-like texture, I lower the heat and take my time. But if I’m in a rush, medium heat and focused folding still get me great results.
• Folding vs. stirring – I prefer folding; it gives bigger, softer curds. Constant stirring is fine too—especially if you like a finer texture, but you do risk them turning rubbery if you don’t watch the heat.

Meal occasions

• Breakfast or brunch – This is my top pick when guests stay over. I’ll often serve with smoked salmon, roasted cherry tomatoes, or a little avocado on the side.

Dietary flexibility

• Low-carb/keto – Just skip the toast and serve with greens or grilled veggies.
• Gluten-free – Use gluten-free bread, or serve the eggs over roasted sweet potato rounds.
• Dairy-free – Swap the butter for olive oil for a plant-based spread. They still taste delicious this way.

Common pitfalls and how to avoid them

• Rubbery eggs – This usually means the heat was too high or you stirred too aggressively. I keep the heat medium at most, and fold rather than stir.
• Runny whites – That’s just under-beating. Make sure everything’s smoothly mixed before it hits the pan.
• Overcooked texture – Always take the eggs off the heat a little early—they’ll finish cooking in the pan.
• Sticking or burning – A non-stick pan is key, but so is patience. I let the butter melt fully before adding the eggs and never turn the heat too high.