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How to Make Soft-Scrambled Eggs

How to Make Soft-Scrambled Eggs


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Done right, soft-scrambled eggs are almost custardlike. Here's how to achieve that creamy texture in three simple steps. By: Adam Hickman

Step 1: Stir the eggs

Crack eggs into a large bowl; stir with a whisk. Avoid using a whipping motion, which would create an airy foam that would become dry and crusty around the pan edge when cooked.​​

Step 2: Cook the eggs

Pour eggs into a cold or slightly warm nonstick pan coated with oil. Starting cold prevents eggs from cooking too quickly. Stir almost constantly over medium-low heat for small, creamy curds.

Step 3: Plate the eggs

Remove pan from the heat while eggs are slightly runny–they will continue to cook from residual heat and transform on the plate into perfect soft-scrambled eggs.


5 Min Soft Scrambled Eggs Recipe - Breakfast Recipes with Eggs - Nashta Recipes

In the morning when we think about breakfast recipes with eggs the idea of soft scrumptious scrambled eggs with bread and hot coffee is always mouthwatering. It's a universal breakfast dish that everybody wants to have throughout the world. People make it in different ways but the original style of 'scrambled eggs' is awesome. It's simple, easy and quick to prepare within 5 minutes.

Hinz cooking sharing different breakfast recipes ideas that can make it easy for you to prepare in your kitchen. We want to make cooking easy and simple so we can spend quality time in the kitchen to prepare the best food.

Today, we are making 'soft scrambled eggs' in a classical style that you can have with paratha or bread.

We want to share the different type of egg recipes not only for your breakfast but also for your lunch and dinner so if you belong to South Asia and love to try the different style of eggs recipes then you can look around it. I am sure you will find the best taste to share with your family and loved ones.

So join us in our kitchen and prepare breakfast! You can watch the video tutorial to fully follow the 'scrambled eggs recipe' step by step. Recipe video is in Hindi and Urdu to facilitate Pakistani and Indian egg lovers.


The Perfect Soft Scrambled Eggs

Learn to make The Perfect Soft Scrambled Eggs without a recipe! This will guide you through the ingredients and steps so you can master the art in no time.

Course Breakfast, Mornin' Eats

Ingredients

  • 2-4 organic cage-free large eggs (sub any kind of eggs)
  • 1 spoonful ghee
  • 1 pinch flaky sea salt
  • pepper, to taste
  • aged cheddar cheese, finely grated
  • chives, finely chopped

Instructions

Heat a nonstick pan over low heat.

Meanwhile, crack eggs into a bowl (my ideal number is 3), and whisk vigorously until the yolks and whites completely combine.

When the pan is heated, add a spoonful of ghee. Let it melt and use a rubber spatula to spread the ghee around and make sure it covers the whole pan.

Pour eggs into pan and sprinkle with a pinch of flaky sea salt. Season with freshly ground black pepper to taste.

Now you have to be patient. Wait for a few minutes for the bottom of the eggs to solidify slightly. While you are waiting I recommended grating your cheese with a microplane (you just need a little bit), and chop your chives.

You will know the bottom is ready, because you can run your spatula along the bottom of the pan and a ribbon of eggs will lift up from the bottom. Once this happens, begin to stir your eggs constantly. You don't want the eggs to stick to the bottom of the pan.

The eggs will slowly being to solidify. When they have reduced by half, but not solidified completely, you are ready to add your cheese. Sprinkle on the cheese and continue to stir constantly.

Your eggs are ready *just* when they have all come together into a pile, they will be perfectly soft but not runny.

Immediately remove from the heat and transfer to a serving plate. Garnish with chives.


French scrambled eggs ingredients

Here's what you need to make custardy soft scrambled eggs:

  • Really good eggs
  • A tiny bit of milk
  • A sprinkle of salt and pepper
  • A pat of butter (we like to use a good cultured, salted butter)
  • A little bit of heavy cream


I’ve been making scrambled eggs since my father taught me at 10 years old so I like to think I’ve been perfecting them for over 20 years! When it comes to scrambled eggs, I look for the eggs to be soft and creamy.

You won’t believe how simple our recipe is. Follow my tips and you’ll be making the best eggs of your life in no time! I honestly consider these be the best scrambled eggs:

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Don’t crack eggs directly into the pan — It does add another dish to clean, but it’s really important that you crack eggs into a bowl and whisk before adding to your pan. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended.

I make my scrambled eggs without milk or cream and keep the recipe simple by only whisking quality eggs and salt together.

Use Low Heat — The trick to making your eggs creamy is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and bland. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.

For perfect scrambled eggs, cook the whisked eggs over low heat in a non-stick skillet.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

The scramble should look softly set and slightly runny in places. Even though you’ve taken the pan off the heat, the eggs will still continue to cook (that’s carryover cooking). Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, not too wet.

When the egg scramble looks softly set and slightly runny in places, slide the pan off the heat. The eggs will still continue to cook (carryover cooking).

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

For scrambled eggs with sausage, take a look at our chorizo egg scramble. I love the spice of chorizo, but you can always substitute something else, like Italian sausage. If you love bacon, then take a look at how we add bacon and shredded potatoes to the eggs in these easy breakfast tacos. We also love these easy breakfast quesadillas with green chilies.

More Easy Egg Recipes

    – We show you how to cook hard boiled eggs perfectly, every time. – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up. – Learn three tips for making perfectly cooked poached eggs at home. – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

Recipe updated, originally posted December 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


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The Technique

1. Kind of goes without saying these days but when it comes to cooking, especially something as simple as scrambled eggs, your final product is only as good as the ingredient(s) you start with. Use the freshest eggs you can find. We're partial to farmers' market eggs with their golden orange yolks, but organic and free range is always your best bet.

2. Whip it good. So good that you combine the whites and yolks for a streak-free scramble. Getting a good amount of air into the mix for ultra light, tender eggs is key. Season the eggs now with a little bit of salt.

3. Know. Your. Stove. We don't have numbers on our dials so we have to carefully adjust for just the right medium-low. That's what you want for these eggs, medium-low to low. You might even have to toggle back and forth to find just the right heat. But better too low than too high. High heat will make for dryer, tougher proteins and lower heat will make for a super soft custardy scramble. Know that and adjust as need be/to your preferences. And for goodness sake, use a non-stick skillet!

4. We use butter for these eggs, you should too. You could use oil, but butter's moisture helps keep these eggs luscious. Plus it tastes good because it's butter, duh.

5. We wanted soft wide folds that you could sink a fork into. For that, use a heat-safe spatula and the right size skillet (we like a 10-inch non-stick for 4 eggs). Once it's melted, add your very well-beaten eggs and let them sit for just a second. This whole process takes about a minute and a half, so a second counts.

6. Use your spatula to push the eggs from one side of the skillet to the other. Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves.

Continue to do this, tilting the skillet if necessary to spread any uncooked egg over the surface of it, until the eggs are mostly set but seem undercooked (they'll keep cooking between skillet and plate). This shouldn't take longer than 2 minutes if you're using the right heat.

Don't forget to prepare for dismount. Get your plates and forks ready as these eggs will continue to set up as they rest. You may want to hit your eggs with a little more salt and pepper once they're plated or try one of our savory suggestions we have going on below:

Feta and Za’atar
Stir 2 Tbsp. crumbled feta and ¼ tsp. zaɺtar into eggs halfway through cooking. Sprinkle with flaky sea salt and more zaɺtar just before serving.

Parmesan and Basil
Stir 2 Tbsp. grated Parmesan and 1 Tbsp. finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving.

Soy and Scallion
Add ½ tsp. soy sauce to eggs before whipping. Stir 2 trimmed, thinly sliced scallions into eggs halfway through cooking. Sprinkle with flaky sea salt just before serving.

Cream Cheese and Chives
Stir 1 Tbsp. cream cheese and 1 Tbsp. finely chopped fresh chives into eggs halfway through cooking. Top with flaky sea salt and more chives just before serving.

Hot Cheddar
Stir 2 Tbsp. grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving.


The Right Way to Make the Best Soft Scrambled Eggs Ever

There are several ways to cook an egg and people nowadays like to mix these recipes with more self-catering formulations, such as incorporating the avocado toast or the BLT to make it a delightful brunch or even dinner. But nothing outshines famous egg recipes, in particular the most significant breakfast recipe: scrambled eggs.

Unquestionably, scrambled eggs are one of the easiest foods to make. However, even the simplest of dishes require certain techniques if you want to make something unusual. Read more about the way soft scrambled eggs are prepared at home.

It looks like everybody knows the scrambled eggs, except this one is full in taste and much more creamy. Because soft scrambled eggs are produced in less time, cooked at the middle to low heat, they are made more soft, even gooey, and almost molten on your mouth.

Frying eggs at high heat just singe them. Note that the technique for achieving this fluffy result based on the amount of heat on a stovetop. To make the cooking heat more controllable, add the stirred eggs with olive oil or butter in an unheated pot so that they are not overcooked fast. With the help of a rubber spatula, the eggs gradually slide to the center.

When you use the cool pan to put your eggs, you need not worry about the eggs reacting to the heat when they are placed in it. Instead, temperature management becomes easier. You can simply build it to regulate the overall cooking conditions at long last. What makes this effective, though quite unexpected, is that it prevents the frozen eggs from crisping and overcooking.


How to Make Soft-Scrambled Eggs - Recipes

There’s something about getting up in the morning, heading down to the kitchen in my pjs and cracking a few eggs into a skillet that starts my day off right and puts me at ease. If it’s a weekday, I’ll try and go the healthy route with a gently poached egg over a bed of veggies or an egg white omelet, but none of it compares to a simple batch of soft scrambled eggs.

I’m astonished by the quantity of people that have no clue how to properly make eggs or, worse, have never had the pleasure to actually eat properly scrambled eggs. I think eggs are often a breakfast component that gets hustled along in the busy morning, or whipped up in seconds at a face-paced diner, which is a shame. Good scrambled eggs take a little bit time, cannot be rushed, and almost need to coddled along the way. They should have a luxurious, almost velvet-like taste and literally melt in your mouth.

There is no need for gratuitous cheese or fancy ingredients, just a little patience on your behalf.

For my perfect eggs, you’ll need the following: eggs, butter, parmesan cheese, whole milk and chives.

If you’ll look above, I even labeled each ingredient for you, well, because I could.

As I unabashedly admitted a few days ago, I’m not exactly a tech-savvy person, so when I signed on for a “super secret” project a few months back, and found out I was going to be receiving the brand new HP Sprout computer to use and review, I was a little bit apprehensive. I mean, I can barely handle my simple low-maintenance laptop now, how would I ever manage to master a machine built to impress??

Little did I know that the computer could be a huge help in facilitating some creativity for my blog posts and life in general – and the best part?? It’s ridiculously easy to maneuver with a learning curve that’s almost non-existent. While it functions as a working PC (with 1 terabyte of storage!), the actual Sprout hub is kind of like a candy land for the creative soul.

Not only do you have a massive 23-inch touch screen, a huge step up from tiny laptop, but it also comes with a touch pad that does everything from scanning 3-D objects and documents into the computer, to being able to use your hands to create original content. I haven’t even begun to scratch the surface on what this machine can do, but have had so much fun playing around with it in the last couple weeks.

Today I’m just going to talk about one function of the Sprout program – the workspace and what I used to label my photo and to create the step-by-step collage below. I can’t tell you how many hours I’ve spent in Photoshop trying to figure out the layer function and how to include text on my pictures, now with the Sprout workspace, I can do it in literally minutes. (I know I sound like a walking PSA, but I LOVE this machine.)

All I had to do was drag my picture to the workspace, and then let the creativity begin! While I used the type function to write my ingredient list, the computer also comes with a stylist, so you can write directly on the pictures in your own handwriting. Pretty cool.

I used the Sprout to create the graphic below, depicting the perfect method to make scrambled eggs, but let me explain it a bit further.

The technique I now use to make scrambled eggs, funnily enough was an idea that came from a cheesy food-inspired romance novel I read a while back. After you whisk the eggs and milk together, butter is grated into the raw eggs, gently stirred and then dumped into a non-stick skillet. Grating the butter helps the fat to evenly distribute and melt as you cook, making the eggs ultra creamy.

Once the eggs go into the pan, it’s set on a low heat and continuously stirred with a spatula until they’re slightly underdone. When they’re still a little bit runny, take them off the flame, the residual heat from the pan will finish cooking the eggs. A final sprinkling of parmesan cheese and salt and pepper to taste finish them off.

I like to serve them over some toasted ciabatta bread, but eating them plain is just as tasty.


The Cooking Process

Step 1. Cook the Toppings

In a large non-stick skillet over medium-high heat, add ham, chopped bell peppers, and onion. Cook for about 4-5 minutes or until tender. Set aside.

Please note: adding oil or butter is optional.

Step 2. Season and Whisk the Eggs

  • In a large bowl, add milk, salt, and eggs.
  • Use an electric mixer or fork, whisk the eggs vigorously for at least 30 seconds to beat as much air as possible into the egg. And the more air you beat in, the lighter your eggs' texture will be.

Step 3. Scramble the Eggs

  • Heat a non-stick skillet over medium-low heat.
  • Pour in the eggs and let them rest for a few seconds.
  • Using a heat-resistant rubber spatula, cook and stir the eggs frequently until eggs begin to thicken and form small curds.
  • Add the ham and bell pepper mixture. Stir gently until incorporated. Turn off the heat to prevent overcooking.

FAQ and Cooking Tips

The healthiest way to scramble eggs is to use a good quality non-stick skillet so you don't have to use any butter or oil.

I personally add 2% milk into scrambled eggs to keep them moist and soft. Some people think that milk can make the eggs turn rubbery, which is quite the opposite of what I found it to be. Milk is an optional ingredient and you can still make great-tasting scrambled eggs with or without milk, based on your taste and diet preferences.

Be sure to let the scrambled eggs cool down before storing them in the refrigerator. Refrigerated scrambled eggs are safe to up eat 3-4 days after cooking.

Yes, you can freeze scrambled eggs for 3-6 months. Be sure to pack them in individual containers to prevent clumps that will take forever to thaw out.

You can reheat the scrambled eggs in the microwave, oven, or on the stove. The quickest way to reheat is to put the leftover scrambled eggs in the microwave. Cook on high for 30-40 seconds, stir, then microwave for an additional 30-40 seconds, or until eggs are warm throughout. Let stand in the microwave for 1 minute before serving.