SCRAMBLED EGGS - How To Make Perfect Scrambled Eggs for Breakfast

I'm going to show you how to make soft, velvety scrambled eggs, aka perfect. So I'm going to start by cracking our eggs into a bowl, and I'm going to use three eggs for each. I like cracking my egg on a flat surface so that the shells don't crack into a bowl, and with my whisk, I'm just going to mix, mix, mix. I love eating eggs any time of day. They're full of protein, they keep me full, and they pretty much go with everything. So if you noticed, I didn't add any water or any milk to the eggs to make it creamy, but what you're looking for is a cohesive mix between the egg whites and the egg yolks, and this looks good. The consistency of your scrambled eggs is really a preference-based thing. I tend to like mine a little bit on the soft and runny side, whereas Aracine and Nate kind of likes it on the super cooked and like a tamago type, very firm and almost dry. So in a pan on medium to low heat, I want to keep the temperature very consistent, not too high. I'm going to add half a tablespoon of butter. I'll let it get nice and melted. Now we'll add in our three whisked eggs, and with my spatula, I like using the silicone-based ones so that they don't scrape the bottom of my pan, and the name of the game here is to go low and slow. As it starts to cook, I'm just going to take my spatula and gently scrape the bottom of the pan and let the egg kind of curdle up and form ribbons. Once it looks like the eggs are about three quarters of the way cooked, I like to turn off my heat and let it finish up in the pan like this. And now we add our unique seasonings. Here, I'm going to add a pinch of salt, a little bit of black pepper, and whatever other toppings you like.