Soft scrambled eggs are different because they are exceptionally creamy. The difference is in how you cook them - low and slow. And while they admittedly require some patience, the wonderfully creamy and flavorful result is well worth it.
Once I tried these amazingly creamy eggs, I could not go back to quickly scrambled, dry, and overcooked eggs! I was immediately hooked. And they're not difficult to make! While making them takes a little longer than making a regular egg scramble, they are so good, and their texture is so wonderful that I truly don't mind the extra time spent making them.
Ingredients
You'll only need three ingredients to make these eggs. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, and I'm partial to free-range eggs with gorgeous dark yellow yolks. But any large eggs will work.
- Sea salt: You can also add a pinch of freshly ground black pepper.
- Butter: Salted or unsalted - it doesn't make much of a difference.
Variations
The best way to vary this recipe is to add spices and herbs to the eggs. Good options I tried and liked include a pinch of red pepper flakes, dried thyme, or garlic powder.
You can also substitute different cooking fats for butter, such as bacon fat, duck fat (my personal favorite), ghee, or olive oil.
Instructions
Making these eggs is easy. The trick is gently pushing the eggs back and forth in the skillet rather than vigorously stirring them, and it's not difficult to master. The detailed instructions are included in the recipe card below. Here are the basic steps:
You start by whisking the eggs with salt until they are light and fluffy.
Melt butter in a nonstick skillet. Use medium-low heat. You don't want to cook the eggs over high heat. Add the eggs and let them set briefly. Your goal is to wait until the eggs are still liquid but their edges are set, as shown in the photo below:
Then, do your magic: push the eggs across the skillet, back and forth, until they form large, fluffy mounds and there is no more liquid in the skillet.
Serve immediately. In the photo below, the eggs are served on toasted keto English muffins:
Expert Tip
The eggs will continue to cook after you remove them from the heat and even after you remove them from the skillet onto a plate.
So it's always a good idea to cook them a little less and allow them to finish cooking on the plate.
Recipe FAQs
They are unique in that they are exceptionally creamy. The difference is in how you cook them. Normally, you would scramble eggs quickly over medium-high heat.
In this recipe, you want to cook them slowly and patiently over medium-low or even low heat just until they are barely set and not a second longer. When the eggs are ready, they still glisten. They are in no way dry or overcooked.
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.
Cook them low and slow, pushing them back and forth on the skillet until they are fluffy and creamy. Simply cook them a bit longer, until you can see they are almost dry.
If you like your eggs well-cooked, microwave eggs are another good option for you.
Unless well-seasoned, scrambled eggs tend to have a mild flavor (perhaps even bland).
To make them more flavorful, I like to cook them in a full tablespoon of unsalted butter and add quite a bit of salt - ½ teaspoon of sea salt for 4 large eggs.
Another way to add flavor is to add grated parmesan cheese. You can add two tablespoons to the mixture and reduce the salt to ¼ teaspoon.
Serving Suggestions
These eggs are delicious just as they are on a plate, with a side of beef sausage, sausage patties, oven bacon, or microwave bacon.
You can sprinkle them with grated parmesan after you plate them. I often serve them on toasted keto English muffins (as shown in the pictures on this page), 90-second bread, or savory chaffles.
They can also be a part of a steak and eggs breakfast.
Storing Leftovers
Generally speaking, you can keep cooked eggs in the fridge, in an airtight container, for up to three days. Then reheat them gently in the microwave, covered, at 50% power. However, these eggs are slightly undercooked. So to be on the safe side, I don't like to keep them for longer than one day.
More Egg Recipes
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Recipe Card
Soft Scrambled Eggs Recipe
Video
Ingredients
- 4 large eggs
- ½ teaspoon sea salt
- 1 tablespoon butter
Instructions
- 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 the 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 gently across the skillet, back and forth. Push rather than stir to keep the curds large and fluffy. If the eggs are cooking too fast, lower the heat to low.
- When there's no more liquid in the skillet and the eggs are just barely set and still moist and glistening, after about 2 minutes, divide them between two plates and serve.
Notes
- The eggs will continue to cook after you remove them from the heat, and even after you remove them from the skillet onto a plate. So it's a good idea to cook them a little less and allow them to finish cooking on the plate.
- The FDA recommends cooking eggs thoroughly.
- Generally speaking, you can keep cooked eggs in the fridge, in an airtight container, for up to three days. Then reheat them gently in the microwave, covered, at 50% power. However, these eggs are slightly undercooked. So to be on the safe side, I don't like to keep them for longer than one day.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Matt says
I agree - these eggs require patience but they're worth it. I double the butter, other than that, follow your instructions. Delicious every time. Thank you.
Vered DeLeeuw says
I'm so glad you like this recipe, Matt! Thanks for the review.