While it is traditionally believed that the creaminess and fluffiness of a good scramble come from the addition of dairy products like milk or cream before cooking, experts at Bon Appétit say otherwise. Instead, they suggest you focus on the heat level at which you cook your eggs and how you agitate them while they are heating up. Whether you desire creamier scrambled eggs with small curds or a fluffier scramble with drier curds, the key is to cook the eggs slowly over medium-low heat.
One important factor is that you stir your scramble with a spatula very consistently. As Epicurious explains, “Your goal here is to keep the eggs in perpetual motion.” This method may seem painstakingly laborious, as it calls for you to attend to your eggs from the minute they hit the pan, but the effort is worthwhile if you want a remarkable plate of scrambled eggs.
Starting with a cold skillet and slowly bringing the eggs to temperature while stirring continuously will create smaller curds and a creamier consistency, according to Serious Eats. If you prefer larger curds, you should melt the butter in the pan first and then add eggs to a warm skillet to generate larger pockets of gas. Another trick? Remove the scrambled eggs from the heat just before they are fully cooked through and allow the residual heat to finish the cooking process for a minute or two before enjoying.