The not-so-secret secret is to cook the eggs low and slow, but still get breakfast (or dinner) on the table before we starve to death. Mark Bittman has a method in How to Cook Everything Vegetarian that slowly cooks eggs for a half an hour. We're sure that's delicious, but we're a little too impatient.
First, we put a large flat griddle pan over medium heat. Ours happens to be a non-stick pan, but we've used a well-seasoned cast-iron in the past with predictably excellent results. Just let the pan warm up a bit while you go about breaking the eggs.
We whisk the eggs together with a fork just until the yolks are broken up and mixed with the whites. If we're feeling luxurious, we'll add a splash of cream or a spoonful of cottage cheese. This enriches the eggs and also provides a little extra insurance against over-cooking.
Then we add a healthy knob of butter to the pan and let it melt. When the butter begins to bubble and foam, we pour the eggs on top. Let the eggs sit for just a minute and then begin scraping.
We like small little curds of egg, so we generally scrape and fold the eggs continuously with a flat spatula. We don't actually break them apart, but we just keep them loose and moving. If you like larger curds of egg, just scrape less often.
As much as we might be tempted by the growling in our stomachs, we resist the temptation to turn up the heat. It's much harder to control how quickly the eggs cook over higher heat. They go from creamy to rubbery in the blink of an eye.
And here's the last trick: take the eggs off the heat just before you actually think they're done. This is because the eggs will keep cooking for a minute or two even after you take them off the heat. By the time you actually sit down to eat, they'll be just perfect.
From heating the pan to finishing cooking, these eggs take maybe 10 minutes. If that seems like a long time to you, trust us. They're worth the wait!
What's your favorite method for scrambled eggs?
Related: 10 Ways to Eat an Egg Tonight