Soft scrambled eggs are different because they are exceptionally creamy. The difference is in how you cook them – low and slow.
This is one of those recipes that you immediately fall in love with. Once you try it, chances are you will never want to go back to dry cooked eggs!
Especially since it’s not more difficult to make – it just takes a little longer. But the creamy, tasty result is well worth it.
What are soft scrambled eggs?
They are unique in that they are exceptionally creamy. The difference is in how you cook them. The classic recipe can be quickly cooked over high heat.
For this recipe, you want to cook them slowly and patiently, over medium-low or even low heat. And you cook them 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.
But I like my eggs well-cooked!
Not everyone likes soft scrambled eggs, and that’s fine. My husband, for example, likes his eggs well-cooked. When we order eggs for breakfast at a restaurant, he always specifies “please make sure they are well-cooked.”
But 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 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 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.
If you like your eggs well-cooked, microwave scrambled eggs are another good option for you.
The ingredients you’ll need
You’ll only need three ingredients to make this tasty breakfast (exact measurements are in the recipe card below):
Eggs: I use large eggs in most of my recipes, and I’m partial to free-range eggs with gorgeous dark yellow yolks.
Sea salt: You can also add a little freshly ground black pepper.
Butter: Salted or unsalted, it doesn’t make much of a difference.
How to make soft scrambled eggs
It’s really easy. There’s a technique involved, of gently pushing the eggs back and forth in the skillet rather than vigorously stirring them. But it’s easy to master.
The detailed instructions are in the recipe card below. Here are the basic steps:
Start by whisking the eggs with the salt until they are light and fluffy.
Melt butter in a nonstick skillet. Use medium-low heat, you don’t want to cook these over high heat.
Add the eggs. Allow them to set briefly.
Then do your magic: push the eggs across the skillet, back and forth, until they form large, fluffy mounds and there’s no more liquid in the skillet.
How to season the eggs
Unless well-seasoned, they tend to have a very 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 – 1/2 teaspoon of Celtic sea salt for 4 large eggs.
Are soft scrambled eggs safe?
Consuming undercooked eggs may indeed increase your risk of foodborne illness. You know yourself and your family better than anyone, so it’s up to you to decide whether this recipe is a good fit for you or not.
How to serve them
They are excellent just as they are on a plate, maybe with homemade sausage patties or with a side of bacon (have you tried baking bacon in the oven? How about microwave bacon?).
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.
Can I keep leftovers?
Generally speaking, you can keep cooked eggs in the fridge, in an airtight container, for up to 3 days. Then reheat them gently in the microwave, covered, on 50% power.
However, soft scrambled eggs are slightly undercooked. So to be on the safe side, I wouldn’t keep them for longer than 2 days. This article has some good suggestions for pre-cooking slightly undercooked eggs and storing them.
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Soft Scrambled Eggs
INGREDIENTS
- 4 large eggs
- 1/2 teaspoon Celtic 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 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.
WATCH THE VIDEO:
NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.