Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large eggs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon heavy cream (optional, for extra silkiness)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley (or dill)
Do This
- 1) Chop herbs; set aside.
- 2) Whisk eggs with salt, pepper, and optional cream until no streaks remain (about 20 seconds).
- 3) Warm a nonstick skillet on low heat (aim for 250–275°F / 120–135°C surface temp) and melt 1 1/2 tbsp butter gently.
- 4) Pour in eggs; stir constantly with a silicone spatula, scraping the pan, for 6–8 minutes.
- 5) When eggs look glossy and custard-like (155°F / 68°C if temping), remove from heat.
- 6) Stir in remaining 1/2 tbsp butter and herbs; serve immediately.
Why You’ll Love This Recipe
- Creamy, custard-like texture: Low heat and constant stirring make delicate, silky curds.
- Simple ingredients, big payoff: Just eggs, butter, salt, and herbs—no fancy tools required.
- Fast but un-rushed: Done in under 15 minutes, yet tastes like a special brunch.
- Flexible: Easy to add cheese, smoked fish, mushrooms, or whatever you have.
Grocery List
- Produce: fresh chives; fresh parsley (or dill)
- Dairy: large eggs; unsalted butter; heavy cream (optional)
- Pantry: kosher salt; black pepper
Full Ingredients
For the Soft Scrambled Eggs
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon heavy cream (optional)
- 2 tablespoons unsalted butter, divided (1 1/2 tbsp for cooking, 1/2 tbsp to finish)
To Finish
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley (or dill)
- Optional: flaky salt, to taste
Step-by-Step Instructions
Step 1: Prep your setup (this goes fast once you start)
Finely chop the chives and parsley (or dill) and set them aside. Crack the eggs into a medium bowl.
Choose a small nonstick skillet (8-inch) and a silicone spatula. Soft scrambled eggs depend on gentle heat and constant stirring, so having everything ready helps.
Step 2: Whisk the eggs until perfectly blended
Add the kosher salt, black pepper, and heavy cream (optional) to the bowl with the eggs.
Whisk for 20–30 seconds, until the mixture is uniform and slightly frothy with no visible egg white streaks. This makes the curds more even and tender.
Step 3: Warm the pan low and slow, then melt the butter gently
Place the skillet over low heat for 2 minutes to pre-warm it gently. If you have an infrared thermometer, aim for a skillet surface temperature of 250–275°F (120–135°C).
Add 1 1/2 tablespoons of the butter and let it melt slowly. You want the butter melted and glossy, but not browning. If it starts to sizzle aggressively or brown, the pan is too hot—remove it from the burner for 30 seconds to cool slightly.
Step 4: Cook while stirring constantly to build tiny, creamy curds
Pour the egg mixture into the skillet. Immediately begin stirring with the spatula, using slow, steady motions that scrape along the bottom and around the edges.
Keep the heat on low and stir continuously for 6–8 minutes. The eggs will go through stages: foamy, then thickened, then softly curdled. Your goal is small curds suspended in a creamy base, not big dry chunks.
If at any point the eggs seem to be setting too quickly, take the pan off the heat for 15–30 seconds while continuing to stir, then return it to low heat.
Step 5: Stop at custard-like doneness (they should look glossy)
When the eggs look like a soft custard—glossy, creamy, and just thick enough to mound slightly—they’re ready. This usually lands at 155°F (68°C) in the thickest part if you use an instant-read thermometer.
Remove the skillet from the heat while the eggs still look a touch looser than you want on the plate. They will continue cooking from residual heat for about 30–60 seconds.
Step 6: Finish with butter and herbs, then serve right away
Off heat, stir in the remaining 1/2 tablespoon butter until melted. This adds shine and helps keep the texture luxurious.
Fold in the chopped chives and parsley. Taste and add a pinch of flaky salt if you like.
Spoon onto warm plates and serve immediately for the best custardy texture.
Pro Tips
- Use low heat and keep stirring: Soft scrambled eggs are less about timing and more about gentle heat control.
- Nonstick makes this easier: A nonstick skillet and silicone spatula help prevent sticking and over-browning.
- Pull early: Take the pan off the heat when the eggs are still slightly looser than your final goal; carryover cooking finishes the job.
- Temperature target: For custardy eggs, aim for 155°F (68°C). Above that, the curds tighten and get drier.
- Salt timing: Salting before cooking is fine here (it helps the eggs stay tender). If you’re sensitive to any weeping, salt right at the end instead.
Variations
- Crème fraîche finish: Replace the finishing butter with 1 tablespoon crème fraîche (stir in off heat) for a subtle tang and extra creaminess.
- Cheesy herb scramble: Add 1/4 cup (25 g) finely grated Parmesan or 1/3 cup (35 g) soft goat cheese off heat, then fold in herbs.
- Smoked salmon & dill: Finish with 2 ounces (55 g) smoked salmon torn into pieces and swap parsley for 1 tablespoon chopped dill.
Storage & Make-Ahead
Soft scrambled eggs are at their absolute best right off the stove. If you have leftovers, cool them quickly and store in an airtight container in the refrigerator for up to 1 day.
To reheat, warm gently in a nonstick skillet over low heat with 1–2 teaspoons water or a small knob of butter, stirring constantly, just until heated through (about 2–3 minutes). Avoid the microwave if possible; it tends to tighten the curds and make them rubbery.
You can also prep ahead by chopping herbs up to 24 hours in advance and refrigerating them, covered.
Nutrition (per serving)
Approximate, for 2 servings (without toast): Calories: 260; Protein: 13 g; Fat: 23 g; Carbohydrates: 1 g; Fiber: 0 g; Sugars: 1 g; Sodium: 420 mg.
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