This Is Katie Lee's Secret To Making Fantastic Scrambled Eggs

Ah, scrambled eggs. The humble breakfast dish that's a staple in many households across the country and that, according to a YouGov survey, is the preferred way to eat eggs for over a third of Americans. Scrambled eggs may also seem like one of the easiest breakfast foods to make. After all, in its simplest form, all it requires is a few eggs and a skillet. However, there are a few tips and tricks to making the perfect plate of fluffy scrambled eggs.

While some chefs add fancy ingredients to elevate their eggs (Gordon Ramsay adds fresh chives and a splash of creme fraiche, for instance), others like Katie Lee say it's not so much about what you put in them as it is how you cook them. In a recent interview with PopSugar, the Food Network chef and popular cookbook author revealed her secret to the perfect scrambled eggs.

The ideal consistency for scrambled eggs is perfectly fluffy (i.e. not too runny but not too crispy). To achieve that, Katie Lee told PopSugar that she cooks them "low and slow." By using lower heat, it prevents the eggs from burning on the bottom of the pan. Bon Appetit also gives this method a thumbs up, noting that it also prevents the eggs from getting too dry. The culinary magazine adds that if you're worried your eggs are cooking too quickly, you can simply remove the pan from the heat while you continue to stir them.

By the way: There's one more trick that Katie Lee swears by when it comes to scrambling eggs. She melts butter in the skillet before adding her eggs, which, similar to using low heat, also helps you avoid ending up with burnt eggs. Plus, it adds a little more flavor and texture to your finished dish. Yum.