These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
SCALE
INGREDIENTS
- 4 eggs
- 1/2 tablespoon butter
- salt to taste
INSTRUCTIONS
- 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.
NOTES
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.
