Soft Scrambled Eggs
It’s no secret that I eat eggs every morning, and soft scrambled is one of my go-to favorites. I know some folks who are in the “cook them until they’re dead” variety when it comes to scrambled eggs, but if that’s you, I beg you to at least give these custardy, velvety bad boys a try. I’ve even found a technique that takes far less time than your average Gordon Ramsey method, making them perfect for the needs of a weekday morning while making you feel like you’re treating yourself to something special.
Soft Scrambled Eggs (serves 1)
2 eggs
Salt and pepper
1/2 T butter
In a small bowl, whisk the eggs with salt and pepper until the whites and yolks are well combined.
Add the eggs and butter to a small nonstick pan. Put the pan on a medium high burner and stir fairly continuously using a silicon spatula.
Relatively quickly, you’ll notice that parts of the eggs are starting to thicken the turn opaque, mostly as they’re starting to adhere to the sides and bottom of the pan. You want to keep stirring stirring stirring to make sure that none of those opaque bits are getting a chance to stick. At some point, they will be heating too fast and you’ll really notice they’re getting stuck to the bottom, or that the whole bottom of the pan is turning opaque - this is when you take the pan off the heat (but leave the heat on) and stir stir stir until the pan has cooled slightly and you’ll notice the eggs aren’t sticking anymore. At this time (when they’re off the heat) I like to squish any big chunks of egg that have formed with the back of the spatula, mushing them back to being soft and small. Then, put the pan back on the heat - stir stir stir - removing from the heat again when they’re sticking too much.
Continue to do this method (on heat/off heat/stir stir stir constantly/smoosh with the spatula) until the eggs have come together and formed a soft, velvety pile. It happens very quickly - which is why the constant stirring and taking on and off the heat is key. Ok, it may seem complicated, but it’s really not, and in totally the whole process is less than 5 minutes.
Enjoy on their own, on toast, with bacon - the opportunities are endless.