Creamy, custardy, and utterly indulgent—these Soft Scrambled Eggs turn breakfast into an extensive experience. Cooked low-and-slow with butter, they melt on the tongue like a savory cloud. Perfect for lazy weekends, fancy brunches, or treating yourself to a 5-star start to the day.
Why You’ll Love It
Silky texture that puts rubbery eggs to shame.
Endlessly customizable (add cheese, herbs, truffle, or smoked salmon!).
Feels gourmet but takes under 10 minutes.
“Not only eggs, it’s a little piece of love.”
Pair with: Buttery toast, crispy hash browns, or a flaky croissant.
Pro Tip: Salt at the end for maximum tenderness!
History of Soft Scrambled Eggs
Soft scrambled eggs with their delicate custard-like texture, stem from culinary refinement rather than necessity, sort of delicacy. The following reveals their transformation into the exquisite breakfast luxury we are now.
Ancient Origins
Roman Roots- Scrambled eggs have been around since time immemorial. The Roman gourmet Apices (1st century AD) wrote about beaten eggs cooked with honey and milk, however, these dishes were probably much drier/firmer compared to today’s soft versions.
Medieval Europe- Eggs were a prevalent component of a peasant s diet. These dishes were often shallow fried at high temperatures over a stove for practicality. “Buttered eggs” began to appear in English manuscripts, during the 15th century, but their texture was not well accepted.
20th-Century Refinement
- Chefs on TV in Mid-century America: Julia Child & Jacques Pépin Julia and Jacques helped to revolutionize French cuisine in America. They trained American home cooks to focus more on texture rather than speed. Pepin’s motto was always “Low heat and patience.”
- Gordon Ramsay: The Signature Gordon Ramsay Soft Scramble Gordon’s soft scrambled eggs are known to have elevated the buttery contents of a typical luxury omelet. This dish blew up during the 2000’s as a representation of extreme luxury dining.
Soft Scrambled Eggs | A Luxurious Breakfast
Description
Soft scrambled eggs are more than just a breakfast option - they are a luxurious delicacy hidden in plain sight. Here’s why giving this gastronomic marvel seven minutes of your undivided attention would be beneficial to you:
Ingredient Soft Scrambled Eggs
Instructions
Instructions Soft Scrambled Eggs
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Prep the Eggs
Add eggs into a bowl and whisk them until the yolks and egg white are fully blended. Whisk cream then milk can be added (optional), if an additional boost to the creaminess is desired.
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Heat the Pan
Take a non-stick skillet, 8-10 inches works best, and place over low heat. Melt butter till foam builds but is not brown.
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Cook Slowly
Add butter to the pan and let it melt completely. Pour eggs inside and let the pan sit for around 5 seconds. Continuous stirring is required while a silicone spatula or wooden spoon is used, along with gentle folding movements that ensure the creation of soft curds.
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Control the Heat
- Low heat should be maintained. The pan can be pulled off the stove for 10-15 seconds and the heat can be returned while heat is too much.
- If there is a plan of adding salt while cooking, sprinkle a pinch of salt now and for an ultra-soft texture seasoning can be done at the very end.
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Finish
- The eggs should be and glisten till they resemble loose custard and should be set just bare. Heat should be removed from the pan right before finishing to make sure the residual heat does the final cooking.
- Right after, the eggs should be topped with pepper, avocado and herbs among other ingredients such as a slice of toast.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 6g30%
- Cholesterol 375mg125%
- Sodium 200mg9%
- Total Carbohydrate 1g1%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
(Low Heat is Non-Negotiable)
Wait, isn’t medium heating better? Not for eggs as that makes them rubbery. Always keep the burner on low (250°F–300°F / 120°C–150°C).
Additionally, butter should foam gently, it should never sizzle or brown.
(Stir Like It’s Your Job)
Saute using a wooden spoon or a silicone spatula. Stir constantly slowly, where folding motions are used to form soft curds.
(Salt Timing Matters)
If you want the creamiest texture, make sure to season at the end of cooking. Adding salt too early will simply yield tougher eggs.
(Stop Before They’re Done)
Keep in mind that eggs cook even with no heat. Always remove them while they’re still slightly runny as they will set to a custardy texture.
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Frequently Asked Questions
- The primary culprit is always high heat. Eggs totally curdle so make sure to always cook them low and slow.
- There is also such a thing as overcooking an egg, and yes, stir too much and you will get a tough egg. It is better to stop once the egg is still slightly runny.
To go dairy free, substitute olive oil or Ghee for butter. The end result will be less creamy.
- It is best to cook in small batches, so maximum four eggs per pan. If the pan is overcrowded, the chances of uneven cooking increases greatly.
- While the remaining eggs are getting cooked, make sure to keep the cooked eggs warm in a heatproof bowl that is covered with foil.
For those who like rich food, 1-2 tablespoons of milk or cream with 2 eggs adds richness, however butter alone does the job just as well, and in the case of omelets – yes, it is optional.
