Perfectly Soft Scrambled Eggs

5 from 5 votes

Welcome to your new breakfast obsession! This Soft Scramble with Parmesan and Arugula is about to change your egg game forever. Say goodbye to boring breakfasts and hello to velvety, cheesy perfection!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: people

Author: Gaby Dalkin

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

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.

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