Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicon spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, not too wet.
1 tablespoon butter
6 large eggs
1 tablespoon chopped fresh dill, plus more for serving
1/8 teaspoon sea salt, or more to taste
1 tablespoon mascarpone cheese or substitute cream cheese or fresh goat cheese
Fresh ground black pepper
Melt the butter in a medium non-stick pan over medium-low heat.
Crack eggs into a bowl, add the dill and a pinch of salt, and then whisk until well blended.
When the butter begins to bubble, pour in the eggs and immediately use a silicon spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and then stir in the cheese. Serve with an extra sprinkle of salt, a grind of black pepper and more dill (if desired).