If the raw whites move, then keep them on there for just a little longer. If you think they're done, give the pan a jiggle. If you want a smoother edge, cover the pan so the egg cooks longer, but doesn't crisp up (keep the heat lower). Can't beat that!įor those coveted lacy edges, Karp says to crank up the heat after that initial two- to three-minute cook time and let it fry for another minute or two. "They come out incredible as if you are eating scrambled eggs at the Four Season in Paris," she says. Sounds delicious, right? The catch is, if you cook a little too long, the water escapes, and as he puts it, "you have sad, crumbly eggs." Add goat cheeseįor a super creamy scrambled egg, add a bit of goat cheese while they're still cooking and you're still stirring, says Neda Varbanova of Healthy with Nedi, a certified culinary nutritionist, holistic health coach, and recipe creator. Young, executive chef and director of food and beverage at the Sheraton Kauai Resort in Hawaii. "Constant stirring over medium heat will break up the curds as they form and make a texture that will almost feel like you melted cheese into them," says Michael A. She adds a splash of milk to raw eggs, whisks until combined, then pours the mix into a butter-clad, non-stick pan. "The secret to the perfect scrambled eggs is a slow cook on low heat," says Kara Lydon, RD, blogger at The Foodie Dietitian. Almost every expert you talk to will tell you to keep the heat low when scrambling eggs or putting them in omelet form.