Perfectly Soft Scrambled Eggs

Welcome to your future - I’m about to teach you how to make the most perfect soft scramble on the planet and your life will never be the same, nor will your homemade breakfast burrito. These also taste great in the croissant breakfast sandwiches!

Did you know in some culinary schools you have to make eggs about 100 different ways in order to graduate? My time in culinary school didn’t require that as part of graduation, but it did teach me how to make the most epicly perfectly soft scrambled eggs which is the only way I’ll take a scramble. None of those rubbery hard scrambles for me, please. I’ve become a bit of a scramble connoisseur amongst my friends. So much so that when my husband decided to make scrambled eggs in the microwave on IG stories while I was on book tour, I got multiple messages from friends saying, “ABORT THE TOUR. HEAD HOME IMMEDIATELY. Thomas has gone off the deep end.”

So… in an effort to prevent my poor husband from ever having to microwave eggs again… let’s break it down!

A few things to keep in mind for perfectly scrambled eggs:

1 - it all starts with a non-stick skillet. Whatever kind you like - but it’s going to be key for clean up.

2 - you’re going to need low and slow heat. So, don’t rush the process. Good scrambled eggs will take a few minutes, but it’s 100% worth the wait.

3 - the base of the recipe needs some butter. My preference is the Land O Lakes® Butter with Olive Oil and Sea Salt because you’re getting all the flavor from the butter, the olive oil and the sea salt. You couldn’t ask for a better foundation to build scrambled eggs on. Plus, it’s spreadable, which makes it melt quickly so we can eat even faster 🙂

4 - now that you’ve got a non-stick skillet over low heat and the Land O Lakes® Butter with Olive Oil and Sea Salt melted and ready to roll, add your eggs -- and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. You basically want really soft curds.

5 - add some cheese towards the end. I usually opt for some shredded fontina. And make sure to add it while the eggs are still runny and continue to slowly cook.

6 - take the eggs off the heat just before they look done to account for carryover cooking. That means the eggs will cook for a little bit longer since the skillet is still hot. So, remove them when they look like they need about 30 seconds more and then place on a heat proof surface. Top with any herbs or extra salt and pepper and GET INTO IT. 

Now that you know ALL the tricks and tips…let’s make a soft scramble! And if you want a step by step video for the process: here you go! 

Perfectly Soft Scrambled Eggs

Author: Gaby Dalkin

5 from 4 votes

Welcome to your future – I’m about to teach you how to make the most perfect soft scramble on the planet and your life will never be the same.  

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 2 people

Cook ModePrevent your screen from going dark

Ingredients

  

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• ▢ 1 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
• ▢ 4 large eggs
• ▢ Kosher salt and freshly cracked black pepper
• ▢ ¼ cup shredded fontina
• ▢ Snipped chives
• ▢ Kosher salt

Instructions

 

• In a medium bowl, crack the eggs and whisk together. In a large non-stick skillet, add the Land O Lakes® Butter with Olive Oil and Sea Salt over medium low heat. Once it is bubbling, carefully pour the eggs into the hot pan and season with salt and pepper. Using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. Add the fontina while the eggs are still runny and continue to slowly cook.
• Once the eggs are cooked, season them with additional salt and pepper depending on your preferences and top with chives. Serve immediately.

Notes

Can be served straight in the skillet. On top of toasted bread. Over a bowl of roasted vegetables or however you prefer your eggs in the morning.

Nutrition Information

Calories: 240kcal | Carbohydrates: 1g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 362mg | Sodium: 302mg | Potassium: 134mg | Sugar: 1g | Vitamin A: 801IU | Calcium: 142mg | Iron: 2mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Land O’Lakes (which is legit the world’s best butter and I’m willing to put it to a butter taste test any day of the year!). All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**