And while they admittedly require some patience, the wonderfully creamy and flavorful result is well worth it. This is one of those recipes that you immediately fall in love with. Once you try it, chances are you will never want to go back to dry overcooked eggs! Especially since it’s not more difficult to make - it just takes a little longer. But these eggs are so amazing, their mouthfeel so wonderful, I think they are well worth it.
Ingredients
You’ll only need three ingredients to make this tasty recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, and I’m partial to free-range eggs with gorgeous dark yellow yolks.Sea salt: You can also add a little freshly ground black pepper.Butter: Salted or unsalted, it doesn’t make much of a difference.
Instructions
Making soft-scrambled eggs is really easy. There’s a technique involved, of gently pushing the eggs back and forth in the skillet rather than vigorously stirring them. But it’s not difficult to master. The detailed instructions are included in the recipe card below. Here are the basic steps:
You start by whisking the eggs with salt until they are light and fluffy.Next, melt some butter in a nonstick skillet. Use medium-low heat, you don’t want to cook the eggs over high heat.Add the eggs. Allow them to set briefly.Then do your magic: push the eggs across the skillet, back and forth, until they form large, fluffy mounds and there’s no more liquid in the skillet.
Expert tip
The eggs will continue to cook after you remove them from the heat, and even after you remove them from the skillet onto a plate. So it’s always a good idea to cook them a little less and allow them to finish cooking on the plate.
Frequently asked questions
Variations
The best way to vary this recipe is to add spices and herbs to the eggs. Good options include a pinch of red pepper flakes, dried thyme, or garlic powder. You can also use different cooking fats in lieu of butter, such as bacon fat, ghee, or olive oil.
Serving suggestions
These eggs are excellent just as they are on a plate, maybe with homemade sausage patties or with a side of bacon (have you tried baking bacon in the oven? How about microwave bacon?). You can sprinkle them with some grated Parmesan after you plate them. I often serve them on toasted low-carb English muffins (as shown in the pictures and video) or on 90-second bread.
Storing leftovers
Generally speaking, you can keep cooked eggs in the fridge, in an airtight container, for up to 3 days. Then reheat them gently in the microwave, covered, on 50% power. However, soft scrambled eggs are slightly undercooked. So to be on the safe side, I wouldn’t keep them for longer than one or two days.
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