This method focuses on low and slow cooking to achieve incredibly creamy and tender scrambled eggs. Patience is key, but the results are absolutely worth it.

1. Whisk the Eggs: In a medium bowl, crack your eggs. Add the milk or cream, salt, and pepper. Whisk gently but thoroughly until the yolks and whites are fully combined and the mixture is a uniform yellow color. Avoid over-whisking, which can incorporate too much air and make the eggs tough. You want a smooth, homogenous mixture. If you are adding fresh herbs, gently fold them in at this stage.
2. Melt the Butter: Place a non-stick skillet over low heat. This is the most crucial step! Low heat is the secret to creamy scrambled eggs. Add the butter and let it melt slowly and evenly. You don’t want the butter to brown or sizzle aggressively. The pan should be just hot enough to melt the butter gently.
3. Pour in the Egg Mixture: Once the butter is melted and the pan is heated (but not hot!), pour the whisked egg mixture into the skillet.
4. Cook Low and Slow: Now, the real magic happens. Let the eggs cook undisturbed for about 1 minute, or until you see the edges just beginning to set. You’ll notice a very thin, opaque layer forming around the edges of the pan.
5. Gentle Stirring: Using a silicone spatula or a wooden spoon, gently push the cooked egg from the edges of the pan towards the center, tilting the pan slightly to allow the uncooked egg to flow underneath. Continue this process slowly and gently, stirring in a figure-eight motion or simply pushing and folding the eggs. The key is to keep the heat low and the stirring gentle. You’re not scrambling aggressively; you’re coaxing the eggs to cook slowly and evenly.
6. Continue Cooking and Stirring: Keep cooking and gently stirring for another 3-5 minutes, or until the eggs are mostly set but still look slightly moist and glossy. They should have a soft, creamy appearance, not dry or rubbery. Remember, they will continue to cook slightly from the residual heat even after you remove them from the pan.
7. Remove from Heat: As soon as the scrambled eggs reach your desired consistency – creamy and slightly soft – immediately remove the skillet from the heat. Overcooking is the enemy of creamy scrambled eggs!
8. Serve Immediately: Serve your perfect scrambled eggs immediately while they are hot, creamy, and at their peak of deliciousness. Garnish with extra fresh herbs, a sprinkle of black pepper, or a pat of butter, if desired.