Are you ready for the cold, hard truth? You are probably cooking your eggs wrong. Don’t feel bad; most everybody is guilty. While there’s nothing wrong with a quick, two-minute scramble, you owe it to yourself to learn the correct way to make scrambled eggs. It’s like eating pure silk, a simply divine experience. All you need is the right technique and a little bit of extra time. Once you try these, you will never settle for another two-minute scramble again.

Silky Scrambled Eggs from Mark Bittman

4 or 5 large eggs
salt
freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

Directions
Crack the eggs into a bowl and whisk them until the yolks and whites are just combined. Season with salt and pepper and whisk in the cream. Heat a nonstick skillet on medium heat for about one minute. Add the butter or oil and swirl it around the pan. After it melts, but before it foams, turn the heat to low. Add the eggs to the pan and cook over low heat, stirring occasionally with a wooden spoon. After ten minutes or so, the eggs will begin to form curds. Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. After 30-45 minutes, when the texture is even and silky, remove from heat and serve immediately.