Soft Scrambled Eggs Recipe

Soft scrambled eggs are different because they are exceptionally creamy. The difference is in how you cook them: low and slow.

Course Breakfast

Cuisine French

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 195kcal

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.

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.