It’s time to make your go-to breakfast: 2 eggs, scrambled, with toast. But your eggs always end up dry and rubbery. We hate to break it to you, but you’ve been scrambling eggs ALL WRONG! How can you become a pro? Follow these simple steps:

By Julie Miltenberger
Photo by Scott Little

1 Crack 2 eggs into a medium bowl. Add 1 tbsp water, a pinch of salt and a grind of pepper.

(Why water, you ask? It helps incorporate air into the eggs, making them fluffier when cooked. If you don’t add water, the finished product will be denser with a tendency toward being dried out and rubbery.)

2 With a large whisk, beat mixture until just a little foamy.

3 Melt a small pat of butter in a medium skillet over medium-low (a nonstick skillet helps here, but isn’t essential). Add egg mixture and cook, stirring constantly with a spatula, until eggs begin to set and form large curds, 1 to 2 minutes. When eggs still have a small amount of shiny liquid on them, turn off heat; they will continue to cook slightly. Transfer to a warm plate (so your eggs don’t get cold!) and serve with toast.

What else could you be doing wrong in the kitchen? Check out our pro tips to make meals easier to prepare and more delicious:

Photo by Marcus Nilsson