You’ll never have rubbery, overcooked scrambled eggs again.

Making truly delicious scrambled eggs is not an easy feat.

The liquid will evaporate quickly too, resulting in dry eggs.

Photo of a plate of scrambled eggs, butter on toast, and slices of bacon on a white and gray kitchen towel with yellow lined illustration in the corner

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All you need is a dollop or two.

(Low-fat ricotta is fine, I guess, but life is too short.)

verify the yolks and whites are fully combined before adding the ricotta.

scrambled eggs on a plate

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Cook the eggs gently over low heat, stirring them gently as they cook.

This is one of the only times I reach for a nonstick pan in my kitchen.

Buffet eggs could never.

Off the heat, I would recommend a little grated Parmesan cheese and a handful of chopped chives.