⏤ The Recipe
Soft Scrambled Eggs.
Learnhow to make perfect soft scrambled eggsthat are fluffy and full of flavor, thanks to my secret ingredient. Follow my tips, and you’ll never have dry, rubbery eggs again!
Prep
2m
Cook
4m
Total
6m
Serves
1
⏤ The Story
Learnhow to make perfect soft scrambled eggsthat are fluffy and full of flavor, thanks to my secret ingredient. Follow my tips, and you’ll never have dry, rubbery eggs again!
My method for making softly scrambled eggs is similar to the one you may have seen professional chefs like Gordon Ramsay teaching. However, I first learned it from my grandpa, and after testing every other method out there, I still think his is the best.
Quick to make, these eggs always turn out deliciously silky and are packed with flavor thanks to a secret ingredient.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
- 1
Crack the eggs into a cold nonstick pan. Add the cubed butter.
- 2
Turn the heat to medium-low.
- 3
Cook, stirring with the pan 30 seconds on the heat and 30 seconds off the heat, scraping the edges of the pan, about three to four minutes.
- 4
After the eggs are 80% done, remove the skillet from the heat and season with salt, pepper, and chicken bouillon powder.
- 5
Add the remaining butter, and fold it into the eggs until a soft, custardy texture is achieved.
- 6
Transfer to a plate, and top with fresh chives to serve.
⏤ Chef's Notes
*Use fresh eggs for the best results. To test your eggs’ freshness, place them in a bowl of water. Fresh eggs sink, and older eggs float.For an even richer flavor and creamier texture, try folding crème fraiche into the eggs just before serving.Storage:Technically, you can store leftovers in an airtight container in the refrigerator for up to two to three days, but I don’t recommend it. Once reheated, they tend to become dry and rubbery and aren’t all that pleasant to eat.
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