Ree Drummond and other celebrity chefs on the perfect scrambled eggs

“Good Eats” mastermind Alton Brown begins with three large eggs, which are whisked together in a bowl with a pinch of kosher salt, one grind of black pepper and three tablespoons of whole milk until light and foamy. The mixture is then added to a pan over high heat (after letting a tablespoon of butter melt) and stirred slowly with a rubber or silicone spatula. Once the eggs begin to set, he turns the heat down to low while continuing to fold the eggs around the pan, and transfers them to a warm plate as soon as they’re no longer runny.