Here’s the thing: I might be a little dramatic. I might use super-describers like magic and miracle and unbelievable to describe my favorite recipes. Regularly. This is all true.
But when I say life changing soft scrambled eggs? I literally mean life changing.
These eggs changed my life because – please withhold judgement – I used to NOT EAT SCRAMBLED EGGS. I know. I am not a picky eater, but scrambled eggs were one of a total of, like, three ingredients on my food black list.
I’ve always been okay with the other varieties of eggs, including:
- Hard Boiled — if used in Avocado Egg Salad
But scrambled eggs were always gag city for me until I was introduced to the soft scramble and, obviously, MY LIFE CHANGED FOREVS. I now default to scrambled eggs on what-to-make-for-dinner nights. I now make easy meals with an added bonus of super nutritious protein within 90 seconds. I now feel like a legit home cook.
Credit for this major life transition into scrambled egg adulthood goes to a few peeps.
- Shauna Niequist who made me weak in the knees with her description of soft scrambled eggs with goat cheese in the book Bread & Wine (<- affiliate link). That’s right, I started my journey way back here.
- Bon Appetit, who not only wrote a nice post about soft scrambled eggs, but also shared a quick little video of it on their Instagram and made me realize that maybe I *could* like scrambled eggs after all.
How to Master The Soft Scramble:
- The pan. This is key. Please use a high-quality nonstick. It’s the easiest. My preferred brand of nonstick is Swiss Diamond (that’s what we used in the video), but at home, Bjork and I have a cheaper tiny two-egg sized nonstick probably from Target that is just our designated egg pan.
- The fat. I know, health and everything, but you really need a little bit of fat in that pan to help the eggs move around. (Also – yum.) I highly recommend butter. We’re not talking about a lot of butter here – just enough to coat the pan and help the eggs hold together in soft, fluffy folds instead of sticking to the pan.
- The spatula. A rubber or ideally silicone spatula is a must. The flexibility of the spatula allows you to hug the contours of the pan and get a really clean swipe/fold each time you push the eggs around.
- The eggs. Good eggs are worth it. I normally shop at mainstream grocery stores, but my favorite is when I have a chance to pick up eggs from Whole Foods because they source them from local farmers and the eggs are vibrant and beautiful. Same idea if you have access to a farmers market, a homestead-y friend, a chicken… egg quality matters.
- The heat level. We want MEDIUM LOW heat going on for these eggs. Too hot and they’re going to get dried out, or, I hate to even say it, browned. Keep that heat high enough to get ‘em cookin, but low enough to keep the creaminess.
Like so. ????????
What does a person do with a soft scramble? Allow me.
- served solo
- served on toast
- served in bowls
- served in epic breakfast sandwiches loaded with bacon and guacamole
Today is your day. Prepare for the soft scramble to change your liiife.
Watch how to make our Soft Scrambled Eggs:
These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
- 4 eggs
- 1/2 tablespoon butter
- salt to taste
- Melt the butter in a medium sized non-stick skillet over medium low heat. We want the butter to pretty much coat the whole pan.
- Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.
When in doubt, go lower with the heat. The eggs will go from perfect to overcooked in a matter of seconds so watch it closely!
More pushing around in the pan = more tiny pieces of eggs. I like the bigger soft-cooked pieces so I try to reduce my amount of spatula-pushing.
WATCH THE VIDEO. It helps to show the process and what the eggs should look like.