Soft Scrambled Eggs
Creamy, gently cooked scrambled eggs with small soft curds, finished with butter and chives. Ready in about ten minutes.
- Servings
- 2
- Prep
- 3 min
- Cook
- 6 min
- Total
- 9 min
Ingredients
Equipment
- Small nonstick skillet
- Heatproof silicone spatula
Instructions
Crack the eggs into a bowl, add the salt and beat with a fork until completely smooth, with no streaks of white.
Melt the butter in the skillet over medium-low heat until it foams but doesn’t brown. Pour in the eggs.
Let the eggs sit until the edges just start to set, about 30 seconds. Then stir slowly and constantly, sweeping the spatula across the bottom so small, soft curds form.
Keep stirring until the eggs are mostly set but still glossy and a little loose, 3–5 minutes. Take the pan off the heat while they still look slightly underdone; they finish in the pan.
Stir in the cream, if using, then scatter over the chives and a grind of pepper. Serve at once, on toast if you like.
Notes
- Low heat and constant stirring are what make the eggs creamy. If the pan sizzles loudly, it’s too hot.
- For firmer eggs, keep cooking for another minute until no glossy patches remain.
My notes
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Nutrition estimate
- Calories
- 195
- Protein
- 13 g
- Carbs
- 1 g
- Fat
- 15 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
