Reinvent your Scrambled Eggs by going soft! Cook them low and slow and transform your breakfast into a creamy and flavorful delight.
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Whenever I used to go for brunch, I would always be amazed by the scrambled egg station. The eggs weren’t… scrambled. Instead they seemed creamed, for lack of a better word. Their consistency was unlike anything I had managed to make at home. Eventually, I tracked down a chef during one of their frequent runs to and from the kitchen to replenish the buffet. That’s when I was introduced to the concept of soft scrambled eggs.
So, what makes them soft and not ‘hard’? Well, it’s not an actual ingredient; it is a technique. The heat needs to be on low while your patience needs to be on high (as in, you need a lot of it). For me, scrambled eggs were a quick and easy hot breakfast I could make with little fuss. But then I realized that, for the sake of a few more minutes, I could indulge in a hot breakfast with a creamy texture. It was like rediscovering a favorite meal!
The next time you have a leisurely morning at your disposal and are considering an egg-based dish, I recommend going soft—it’s a hard dish to pass up!
Are Soft Scramble Eggs Healthy?
Eggs are healthy, yes. They contain lots of protein and are low in saturated fats. The other ingredients—salted butter and sea salt—are high in fat and sodium, but so little of them is used, I wouldn’t let it dissuade you from making this recipe. And you could always cut down on the amount used if it’s a concern. It’s suitable for low-carb/keto, vegetarian, gluten-free, and paleo diets (if clarified/ghee butter is used).
What Can I Add To My Soft Scrambled Eggs?
I tend not to add any other ingredients when making soft scrambled eggs. I find the eggs more flavorful when cooked this way and prefer their taste over additional ingredients. I also like to focus on the texture, which I would have trouble doing if I didn’t limit the ingredients to eggs, butter, and salt. This is why I’m going to recommend limiting your additions to cheese (cheddar, mozzarella, feta, goat) and herbs (parsley, dill, chives). These ingredients will add flavor without being too intrusive and ruining the creaminess of the soft scrambled eggs.
INGREDIENTS
- 4 fresh organic eggs
- ½ tbsp salted butter
- 1 pinch sea salt
INSTRUCTIONS
Break
Crack open your four eggs into a deep bowl, sprinkle a bit of salt and whisk with a fork until the yolks are dispersed.
Heat
Set your non-stick pan on a low flame. Drop in some butter and let it melt. Tilt the pan to distribute the melting butter evenly.
Scramble
Pour in the whisked eggs. Give it a few seconds for an initial layer of egg to set at the bottom. Then, gently guide the eggs toward the pan’s center. Allow the uncooked portion to flow out to the sides. Maintain a balance in stirring so the eggs don’t break into tiny bits, and avoid overcooking to prevent dry scrambled eggs.
Devour!
FAQs & Tips
Let the eggs cool then cover them up in plastic or aluminum and keep them in the fridge for up to 4 days. Reheat in the microwave when you’re ready for another round. Keeping the eggs around any longer or freezing them isn’t recommended.
Remember, the eggs continue to cook even after removing from the element, owing to their internal heat. So you may want to remove them sooner than you think. Also, don’t overwork the eggs. Keep your stirring to a minimum. Last, if you cut down on the amount of butter recommended, you may encounter dry eggs. The next time you cook them, use the right amount of butter or even increase it slightly.
Soft scrambled eggs are a mix between scrambled and an omelet. They don’t have a crumbly consistency, which makes them easy to work with. Add it to a croissant or toast to make a mess-free sandwich, fill a crepe, stir into a risotto, or sit it atop pancakes or waffles. You’ll appreciate the creaminess it brings to these dishes and the mess that it doesn’t!
The fresher, the better. Because of their constitution, fresh eggs tend to produce creamier egg dishes.
I don’t recommend it. Making lovely soft scrambled eggs depends on how you handle them (or don’t handle them, to be precise). You might find that big a pan and that much egg to be a bit too unwieldy. If you’re set on scaling the recipe, first master the 4-egg amount and then go from there.
Serving Suggestions
You’ve got one brunch dish taken care of, now on to some others. First, what are eggs without bacon? Here’s a recipe that goes over how to do bacon in the oven while you tend to your eggs on the stove. If you fancy something sweet, a stack of chocolate-chip pancakes may hit the spot. A healthier option would be my Easy Vegan Granola; serve it up on yogurt, cottage cheese, or on its own (yes, it’s THAT tasty!).
Soft Scrambled Eggs
Ingredients
- 4 Fresh Organic Eggs
- ½ tbsp Salted Butter
- 1 pinch Sea Salt
Instructions
-
Break your four eggs into a bowl, add in a pinch of salt and then use a fork to whisk them together making sure the yolks are broken.
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Heat a non-stick pan over a low flame. Melt the butter in the pan then spread it around by tipping the pan from side to side.
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Pour in the eggs and wait a few seconds to let a thin layer of egg set on the bottom then gently use your spatula to push the eggs into the centre letting the raw egg spread out to the sides again. Let it set a little again and then gently push it to the centre again. Be careful not to move the eggs too much.
Cook the eggs until they are just under done. They will keep cooking in their own heat when you take them out of the pan.
Nutrition
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