[MUSIC] Scrambled eggs can really run the gamut. Some are light, fluffy and delightful, while others are rubbery and watery. So I'm gonna show you how to make the best kind. To start, you wanna pick the right pan. And I like to use a non-stick skillet. And you don't want it to be too big because if it's too big, the eggs are gonna cook too quickly. So this pan is about 10 inches, and we're gonna use it for six eggs. Next you wanna put the pan over low heat. And that is the first trick to great scrambled eggs, you wanna keep it on low heat the entire time. While the pan is heating on low heat, I'm gonna crack my eggs into a bowl. You want kind of a big bowl with enough room. Because the second trick to great scrambled eggs is to make sure you really scramble them. If you're doing a lot of eggs, you can also do this with a blender, which is super speedy. So, I'm gonna scramble these up. Some people add milk or cream to their eggs, but if you do this the right way, you really don't have to. [NOISE] These are very well scrambled. Now what we're gonna do is add butter to the pan. You really wanna add as much butter as your conscience will allow, it makes a big difference in the flavor of the eggs and how they cook. Okay, so our butter is melted and once it starts to foam up a little bit, that's when you want to pour your eggs in. You should hear a very, very quiet sizzle. So the last trick to perfect scrambled eggs is to make sure that they're always moving around in the pan. So once you pour them in, you want to give the pan a little shake. And then with your spatula kind of stir around the edges and you can see cooked eggs will kind of gather in the middle and the eggs that are still uncooked sink down to the bottom. You don't want the eggs to take any color you don't want them to get brown you just want them to stay nice and yellow. [MUSIC] Perfect. And it doesn't take very long. This is not the kind of thing you want to walk away from. And then when you feel like the eggs are just about set, you wanna take them off the heat and give them another little stir, because the pan is still hot so they'll continue to cook. And now, when you want to season the eggs with some salt and some pepper. You don't want to do it at the beginning because the salt will draw water out of the eggs. And then you can serve them. [MUSIC] So there you have it, perfect, fluffy light scrambled eggs.