Common Mistakes to Avoid and Tips to Follow for the Best Scrambled Eggs Ever

For many young cooks, a pan of scrambled eggs is the first dish they master. But after we crack those first few eggs, it’s probably a technique we don’t think about very often. In fact, for most of us, a batch of scrambled eggs is the ultimate culinary autopilot: Just crack, break apart with whatever kitchen implement is nearest, toss in some cheese, and pile on toast. But stop right there, scramblers! Our test kitchen has outlined a few necessary tips that will take your eggs from spongy, dry, and serviceable to fluffy, creamy, soft, and dreamy. After all, as Claire Saffitz, associate food editor, says: “Scrambled eggs are easy to make, but difficult to do well.”