Welcome to your new breakfast obsession! These Soft Scrambled Eggs with Parmesan and Arugula is about to change your egg game forever. Say goodbye to boring breakfasts and hello to the most perfect scramble you've ever had!
Table of Contents
Why I Love This Recipe
If you've been here for a minute, you know I take my Soft Scrambled Eggs very seriously. None of those sad, overcooked, rubbery bites for me—no, thank you! This recipe is everything I love about a perfect soft scramble: creamy, cheesy, and balanced with a bright, peppery arugula salad. The addition of freshly grated parmesan is a total game-changer, adding just the right amount of savory goodness to the tender curds.
And that arugula salad? It’s the perfect fresh counterpoint, bringing a little bit of zing with a splash of lemon. This dish is what I make when I want something comforting but also kinda fancy, and trust me—you’ll be obsessed! Bonus - you can use it to make these Soft Scrambled Eggs to make those insane Breakfast Sandwiches from last year!
Ingredients & Substitutions
- Butter
- Eggs
- Salt
- Freshly cracked black pepper
- Freshly grated parmesan
- Fresh baby arugula
- Lemon
- Olive oil
- Flaky salt
How to Make
- Prepare the Eggs: Crack the eggs into a medium bowl and whisk until the yolks and whites are fully combined and slightly frothy. This step adds air, ensuring your scramble is light and fluffy.
- Cook the Scramble: Heat a large non-stick (or well-seasoned cast iron) skillet over medium-low heat. Add the butter and let it melt until it’s bubbling but not browned.
- Add the Eggs:Pour the whisked eggs into the pan and season immediately with a pinch of kosher salt and freshly cracked black pepper.
- Slow and Steady: Using a spatula, gently drag it along the bottom of the pan, moving slowly to create soft, pillowy curds. Avoid over-stirring—let the eggs sit for a moment between each gentle drag.
- Add the Cheese: When the eggs are still slightly runny, sprinkle in the Parmesan cheese. Continue to cook gently until the eggs are mostly set but still glossy.
- Finish and Serve: Remove the pan from the heat when the eggs look like they need just 30 more seconds of cooking. The residual heat will finish them perfectly. Adjust seasoning with additional salt and pepper if needed.
- Make the Arugula Salad: In a bowl, toss the baby arugula with lemon juice, olive oil, flaky salt, and freshly cracked black pepper. Add the Parmesan and gently combine.
- Serve: Plate the Soft Scrambled Eggs immediately alongside the fresh arugula salad. Enjoy!
Tips & Tricks
- Skillet Choice: You don’t have to use a non-stick skillet. A well-seasoned cast-iron or stainless steel skillet works, too! Just make sure to use enough butter to prevent sticking and keep those eggs smooth and silky.
- The Perfect Scramble: Use a spatula to slowly drag along the bottom of the pan, allowing the eggs to cook low and slow. You're aiming for pillowy, delicate curds—nothing rushed, nothing rubbery.
- Carryover Cooking: Take the eggs off the heat just before they look fully set. The residual heat from the skillet will continue to cook them, so when they look like they need about 30 more seconds, they're ready to come off. This is the secret to dreamy, soft curds for Soft Scrambled Eggs!
FAQ's
Absolutely! Fontina or goat cheese would be amazing here—just keep in mind they’ll add a different flavor profile.
Unsalted butter is the way to go! It gives you full control over the seasoning. But if all you have is salted butter, just adjust the salt you add to the eggs accordingly.
You can, but it’s not necessary. Adding a splash of cream or milk can make the eggs a bit richer, but it can also water them down if you add too much. I prefer keeping it simple with just eggs, butter, and a touch of parmesan for that creamy texture.
Yes! The more you whisk, the fluffier your scramble will be. Whisking introduces air into the eggs, giving you that soft, pillowy texture. Aim for a uniform, slightly frothy mix before pouring into the pan.
Yes, but not too hot! You want the butter to be bubbly, not browned. Medium-low heat is the sweet spot for a soft scramble—this keeps the eggs from cooking too quickly and turning rubbery.
If your eggs look dry or start to brown in the pan, they’ve gone too far. A perfect soft scramble should be just set, creamy, and slightly glossy.
Besides parmesan, try fresh herbs (like chives or dill), a dollop of crème fraîche, or a sprinkle of flaky sea salt at the end. You can also add a touch of hot sauce or a pinch of smoked paprika for extra oomph!
Sure! Olive oil will give you a different flavor and a slightly less creamy texture, but it works well—especially if you want a bit of a Mediterranean vibe with the arugula.
Make sure your skillet is well-preheated and generously buttered. Also, keep the heat low and use a gentle, consistent motion with your spatula to keep the eggs moving.
Absolutely! Just make sure they are pre-cooked or sautéed before adding them to the eggs, as the soft scramble cooks quickly and you don’t want crunchy veggies in there.
Similar Recipes
Perfectly Soft Scrambled Eggs
Ingredients
- 1 tablespoon butter
- 4 large eggs
- Kosher salt and freshly cracked black pepper
- 2 tablespoon freshly grated parmesan cheese
- 2 cups baby arugula
- 2 tablespoon freshly grated parmesan cheese
- ½ lemon juiced
- 1 tablespoon olive oil
- Flaky salt and freshly cracked black pepper to taste
Instructions
- Crack the eggs into a medium bowl and whisk until the yolks and whites are fully combined and slightly frothy. This step adds air, ensuring your scramble is light and fluffy.
- Heat a large non-stick (or well-seasoned cast iron) skillet over medium-low heat. Add the butter and let it melt until it’s bubbling but not browned.
- Pour the whisked eggs into the pan and season immediately with a pinch of kosher salt and freshly cracked black pepper.
- Using a spatula, gently drag it along the bottom of the pan, moving slowly to create soft, pillowy curds. Avoid over-stirring—let the eggs sit for a moment between each gentle drag.
- When the eggs are still slightly runny, sprinkle in the Parmesan cheese. Continue to cook gently until the eggs are mostly set but still glossy.
- Remove the pan from the heat when the eggs look like they need just 30 more seconds of cooking. The residual heat will finish them perfectly. Adjust seasoning with additional salt and pepper if needed.
- In a bowl, toss the baby arugula with lemon juice, olive oil, flaky salt, and freshly cracked black pepper. Add the Parmesan and gently combine.
- Plate the soft scrambled eggs immediately alongside the fresh arugula salad. Enjoy.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
This seems like it would also make a super delicious dinner!!!
So excited to try. Love all your recipes
If I wanted to make scrambled eggs for a brunch bridal shower do you have any tips on how to prep that and keep warm?
Ugh - unfortunately scrambled eggs just don't keep well. I'd opt for a quiche instead to be totally transparent 🙂 xx
so simple but made a huge difference. delicious! best eggs ever
These scrambled eggs are SO good! Never making eggs any other way!
Absolutely delicious!!!
Thanks for the plans!
A great tutorial for the perfect eggs. Thank you!
The video linked of cooking the eggs isn’t loading, can you send the link please?
fixed!! https://www.instagram.com/p/BntbMSunMKy/
My husband recently became obsessed with the low and slow method of scrambling eggs. It's amazing what a difference it makes!
Hi Gaby
These eggs sound delicious! I will try slowing down when cooking them. Today, I made your Shrimp Tostadas, and they were delicious.
Thank you for all the delicious recipes!
Have a great week!
Lucy
My mom recently bought that butter! It really is good! Would you ever try adding hot sauce in the egg mixture (before cooking in pan)? I love the flavor it gives the eggs!
This is the perfect start to any weekend!!!! Yes to the perfect scrambled egg!!