After years of trial, error, and existential egg crises, I’ve cracked (pun intended) the secret to achieving the most cloud-like scrambled eggs. Brace yourselves…it’s not rocket science, but it’s close.

The Golden Rules of Fluffy Egg Perfection:

• Whisk hard, like…your life depends on it
  Incorporating air is the key to that light, dreamy texture.

• Low and slow…
  Cook them over low to medium-low heat. High heat = rubbery sadness.

• Butter makes everything better…
  Melt butter until it’s foamy, not browned. 

• Add a splash of liquid…
  Milk, cream, or even water, a tablespoon per egg is all you need. 

• Local eggs = Peak fluffiness
  Fresh, local eggs have firm whites and yolks. Translation? Maximum fluff potential.

• Don’t over-stir..and my god PLEASE use a spatula!
  Push, fold, and glide gently with a spatula. Your eggs want to be cuddled, not shredded.

• Remove from the heat early…
  Take them off while still slightly undercooked. Residual heat will handle the rest. Overcooked eggs are a tragedy.

Enjoy your perfectly fluffy eggs and don’t forget…this brilliance came from me. So, next time you whip these up, I expect full credit.