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.
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 overcooked eggs!
Especially since it's not more difficult to make - it just takes a little longer. But these eggs are so amazing, their mouthfeel so wonderful, I think they are well worth it.
You'll only need three ingredients to make this tasty recipe. 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.
- Sea salt: You can also add a little freshly ground black pepper.
- Butter: Salted or unsalted, it doesn't make much of a difference.
Making soft-scrambled eggs is 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 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.
- Next, melt some butter in a nonstick skillet. Use medium-low heat, you don't want to cook the eggs 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.
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.
Frequently asked questions
They are unique in that they are exceptionally creamy. The difference is in how you cook them. Normally, eggs can be cooked quickly over high heat.
In 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.
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 than specified here, until you can see they are almost dry.
If you like your eggs well-cooked, microwaved eggs are another good option for you.
Unless well-seasoned, scrambled eggs do 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 I also add quite a bit of salt - ½ teaspoon of sea salt for 4 large eggs.
Another way to add flavor is to add dry-grated parmesan cheese. Try adding 2 tablespoons and reduce the salt to ¼ teaspoon.
The best way to vary this recipe is to add spices and herbs to the eggs. Good options include a pinch of red pepper flakes, dried thyme, or garlic powder.
You can also use different cooking fats in lieu of butter, such as bacon fat, ghee, or olive oil.
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 one or two days.
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- 4 large eggs
- ½ teaspoon 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 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.