Scrambled eggs are the first thing a lot of people learn to cook and the thing most people cook badly for years. The fix is almost embarrassingly simple: lower the heat and stop cooking sooner than feels right.
Beat them well
Crack the eggs into a bowl and whisk until the yolks and whites are fully combined with no streaks. A little salt now seasons them evenly. Skip the milk. It does not make eggs creamier, it waters them down. The creaminess comes from technique, not dairy.
Low and slow, or fast and soft
There are two good roads. For the soft, French style, use low heat:
- Melt butter in a nonstick pan over low heat.
- Add the eggs and stir constantly with a spatula, pushing them around so no part sets too fast.
- It takes a few minutes, but you get small, glossy curds.
Pull them early
This is the part everyone gets wrong. Eggs keep cooking from their own heat after they leave the pan. Take them off while they still look slightly wet and underdone. By the time they hit the plate they will be just set. If you cook them until they look perfect in the pan, they will be dry and squeaky by the time you eat them. A final knob of butter or a spoon of soft cheese off the heat keeps them loose.