The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier eggs is the goal.
This is the first thing you do, of total two. The second thing is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don’t want your scrambled eggs to be brown on the bottom.
You must keep in mind with scrambled eggs is that they’ll continue cooking for a few moments after you transfer them to the plate. This phenomenon, known as residual or “carry-over” cooking, means that you actually want to transfer the eggs to the plate when they’re slightly softer than they way you ultimately want them. They’ll firm up all on their own.
Additional ingredients, especially ones a lot of moisture in them like tomatoes or onions, can throw off the timing, and your eggs can come out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
Finlay, to make it easy on yourself and cook perfect scrambled eggs, do it in a nonstick pan, and also make sure you use a heat-resistant silicone spatula.