Making scrambled eggs is as easy as “scramble some eggs and cook them,” right? Well, sort of. There are a lot of subtle choices!
Martha Stewart endorses the “scramble some eggs and cook them” philosophy.
Dani Spies adds water when beating the eggs, and she cooks them in coconut oil.
Gordon Ramsay adds a few more flourishes, taking the eggs on and off the heat. This, combined with continuous stirring of the eggs, produces more of a custard than traditional scrambled eggs.