Soft scrambled eggs are different than your average scrambled eggs because they are exceptionally creamy. The difference is in how you cook them – low and slow.
Once you try soft scrambled eggs, chances are you will fall in love and will never want to go back to dry scrambled eggs.
Soft scrambled eggs are exceptionally creamy. The difference is in how you cook soft scrambled eggs. Regular scrambled eggs can be quickly cooked over high heat. For soft scrambled eggs, you want to cook the eggs slowly and patiently, over medium-low or even low heat, just until they are barely set – and not a second longer.
When soft scrambled eggs are ready, they still glisten. They are in no way dry or overcooked.
Not everyone likes soft scrambled eggs, and that’s fine. My husband, for example, likes his scrambled eggs well cooked. When we order eggs for breakfast at a restaurant, he always specifies “please make sure they are well scrambled.”
Even if you don’t like your eggs shiny and glistening and prefer them dryer, it’s still a good idea to use the same technique, cooking them low and slow, pushing back and forth on the skillet until fluffy and creamy. Simply cook them a bit longer than specified here, until you can see they are almost dry.
Remember that scrambled eggs continue to cook after you remove them from the heat, and even after you remove them from the skillet into a plate, so it’s always a good idea to cook them a little less, and allow them to finish cooking on the plate.
Scrambled eggs tend to be mild. To make them more flavorful, I like to cook them in a full tablespoon of unsalted butter, and add quite a bit of salt – 1/2 teaspoon of Celtic sea salt for 4 large eggs.
How to serve soft scrambled eggs? They are excellent just as they are on a plate. You can sprinkle them with some grated Parmesan after you plate them. I often serve them on toasted low carb English muffins (as shown in the pictures and video) or on 90 second bread.
Watch the video for visual instructions:
Soft scrambled eggs are different because they are exceptionally creamy. The difference is in how you cook them: low and slow.
- 4 large eggs
- 1/2 teaspoon Celtic sea salt
- 1 tablespoon butter
In a medium bowl, whisk the eggs with the salt until light and fluffy.
Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
When there's no more liquid in the skillet and eggs are just barely set and still moist and glistening, after about 2 minutes, divide them into two plates and serve.