The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that at the very end, you gently break up the eggs, leaving the curds larger and fluffier.

Another professional tip 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. Once that happens, you're working with dry, rubbery eggs.

The important thing to remember 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 the way you ultimately want them. Print the recipe card below.

Ingredients:

• 8 large eggs
• 1/2 cup whole milk
• Salt, to taste
• Freshly ground white or black pepper, to taste
• 2 tablespoons butter

Directions:

1. Gather the ingredients.

2. Crack 8 large eggs into a glass mixing bowl and beat them until they turn a pale yellow color and you see a lot of bubbles on the surface.

3. Add 1/2 cup whole milk to the eggs and season to taste with salt and white pepper (or black pepper). Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note: that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.

4. Heat a nonstick or cast iron skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt.

5. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.

6. With a heat-resistant spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until the eggs are almost entirely set but still look a little wet. (Cook a little further if you prefer dry eggs.)

7. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any cheese, add it now.

8. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately.

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