Despite being one of the most basic breakfast dishes, there is no shortage of opinions when it comes to the “right’ way to make scrambled eggs. Debates over what ingredients to add or which specific utensils to use could go on for hours. However, according to Martha Stewart, we should ignore all of that and stick to her totally simple technique.
Although she’s been known to dabble in more unique methods (like using a cappuccino machine’s milk frother), Stewart’s go-to scrambled eggs rely on just a couple easy keys: Cook them over low heat and keep them moving in your pan. Aside from that, she just emphasizes using good eggs, a little butter, and sprinkling salt and pepper after plating them up.
Take a look below to see exactly how she whips it up:
You can’t deny that looks like an absolutely delicious pile of scrambled eggs! And it only take a few minutes. Her tip for serving them on a warm plate also sounds like a delightful way to make at-home breakfast feel a little bit more luxurious.
For those who can’t fathom making eggs without any dairy, Stewart’s website claims you can add milk or heavy cream “if desired.” That said, we can see this coming in handy when you don’t have either of those things in the fridge but still want and eggy meal.
We’ll certainly be adding this to the list of ways Stewart has helped make our lives a little easier. Give this fuss-free technique a try the next time you have a hankering for some fluffy scrambled eggs and we’re sure you’ll be pleased with the results.
This article originally appeared on our sister site, Woman’s World.