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These ACTUALLY changed my life. I used to not be able to stand scrambled eggs. But boyyy I’m eating these as we speak and gosh darn they are amazing!! So creamy. So tasty.
Ronja
Here’s the thing: I might be a little dramatic. I might use super-describers like magic and miracle and unbelievable to describe my favorite recipes. Regularly. This is all true.
But when I say life-changing soft scrambled eggs? I literally mean life-changing.
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These eggs changed my life because – please withhold judgment – I used to NOT EAT SCRAMBLED EGGS. I know. I am not a picky eater, but scrambled eggs were one of a total of, like, three ingredients on my food black list.
I’ve always been okay with the other varieties of eggs, including:
- Poached — Avocado Toast, FTW!
- Fried
- Hard Boiled — if used in Avocado Egg Salad
But scrambled eggs were always gag city for me until I was introduced to the soft scramble and, obviously, MY LIFE CHANGED FOREVS. I now default to scrambled eggs on what-to-make-for-dinner nights. I now make easy meals with an added bonus of super nutritious protein within 90 seconds. I now feel like a legit home cook.
Credit Where Credit Is Due
I owe this major life transition into scrambled egg adulthood to a few peeps.
- Shauna Niequist who made me weak in the knees with her description of soft scrambled eggs with goat cheese in the book Bread & Wine (<- affiliate link). That’s right, I started my journey way back here.
- Bon Appetit, who not only wrote a nice post about soft scrambled eggs, but also shared a quick little video of it on their Instagram and made me realize that maybe I *could* like scrambled eggs after all.
How To Master Soft Scrambled Eggs:
- The pan. This is key. Please use a high-quality nonstick. It’s the easiest. My preferred brand of nonstick is Swiss Diamond (affiliate link – that’s what we used in the video), but at home, Bjork and I have a cheaper tiny two-egg sized nonstick probably from Target that is just our designated egg pan.
- The fat. I know, health and everything, but you really need a little bit of fat in that pan to help the eggs move around. (Also – yum.) I highly recommend butter. We’re not talking about a lot of butter here – just enough to coat the pan and help the eggs hold together in soft, fluffy folds instead of sticking to the pan.
- The spatula. A rubber or ideally silicone spatula is a must. The flexibility of the spatula allows you to hug the contours of the pan and get a really clean swipe/fold each time you push the eggs around.
- The eggs. Good eggs are worth it. I normally shop at mainstream grocery stores, but my favorite is when I have a chance to pick up eggs from Whole Foods because they source them from local farmers and the eggs are vibrant and beautiful. Same idea if you have access to a farmers market, a homestead-y friend, a chicken… egg quality matters.
- The heat level. We want MEDIUM LOW heat going on for these eggs. Too hot and they’re going to get dried out, or, I hate to even say it, browned. Keep that heat high enough to get ‘em cookin’, but low enough to keep the creaminess.
Like so. 👇🏼
What To Make with Scrambled Eggs
What does a person do with a soft scramble? Allow me.
- served solo
- served on toast
- served in bowls
- served in epic breakfast sandwiches loaded with bacon and guacamole
- served in mind-blowing breakfast crunchwraps (yes)
- tucked inside some breakfast enchiladas (double yes)
Today is your day. Prepare for the soft scramble to change your liiife.
Frequently Asked Questions About These Eggs
I highly recommend butter, but a neutral-tasting oil could work. Something like canola oil is great!
Well, yes, that would be amazing!
You’ll definitely want to use a high-quality non-stick pan for these scrambled eggs. Very key!
Yes! Though this could potentially make them even looser. I’d recommend just a splash!
Life Changing Soft Scrambled Eggs
- Total Time: 5 minutes
- Yield: 2 1x
Description
These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
Ingredients
- 4 eggs
- 1/2 tablespoon butter
- salt to taste
Instructions
- Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.
- Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.
Equipment
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Buy Now → Notes
When in doubt, go lower with the heat. The eggs will go from perfect to overcooked in a matter of seconds so watch it closely!
More pushing around in the pan = more tiny pieces of eggs. I like the bigger soft-cooked pieces so I try to reduce my amount of spatula-pushing.
WATCH THE VIDEO. It helps to show the process and what the eggs should look like.
- Prep Time: 2 mins
- Cook Time: 3 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: scrambled eggs, soft scrambled eggs, how to make scrambled eggs, how to serve scrambled eggs
Let’s Get Cooking More Egg Recipes!
- Meal Prep Breakfast Sandwiches
- The Ultimate Breakfast Sandwich
- Biscuits and Gravy Egg Bake
- Egg and Croissant Brunch Bake
One More Thing!
This recipe is part of our collection of best healthy breakfast recipes. Check it out!
“Canola oil is great”
No, just no. Butter. Ghee. Bacon Grease. Tallow.
You’ve helped me enjoy cooking for my family again, and I am grateful to you for that! I’m just now seeing this recipe, and it is similar to the way my husband taught me (the only thing he cooks) except for one variation: he cracks the eggs into the pan and lets them cook there, eggs and whites still separate, and then he mixes. My favorite variation is a dollop of pimiento cheese mix just before they are done for the most flavor!
Absolutely incredible! Just wow. Thank you for this deliciousness
My wife is not a scrambled eggs person. Then I made them following Kenji’s instructions. Without telling her I made them differently, she took one look at them and said, wow those are fluffy!”
I make them like that every time now. After you whisk the eggs, add salt to them. You should use the same amount you normally would to season your eggs. Let them sit 15 minutes and then cook them as you instructed, with one exception. Gently fold them, but don’t overdo it. Less is more in this case so you won’t get as many curds, but I didn’t think you’ll care. Talk about fluffy!!
Sooooo fluffy and soft I absolutely adore them
I so enjoyed your scrambled egg recipe! Easy peasy and scrumptious. Thank you so much!
Oops forgot to give it
🌟 🌟 🌟 🌟 🌟 ‘s
Yep, they are life changing. I absolutely love soft, scrambled eggs, but I always overcook them… Until now. I threw some grated cheese in to the mix about 30 seconds before done. Delish!Thanks
I have a Breville control freak, I soft scramble eggs at 167 and they turn out perfectly. Good article. Thanks
I look forward to making soft scrambled eggs, the video was helpful, but the ad for psoriasis with scaly legs and bugs was disconcerting while on a food site. I literally had a hand over it to block my view.
These eggs are not to my liking, my scrambled eggs are much better, these are to raw.
Wow! Absolutely lovely scrambled eggs. I love finding different recipes for “simple” foods because I’m always searching for the best. This will definitely be my go to scrambled eggs recipe. Honestly, I was hesitant to not add any liquid to the eggs but they were perfect! Thanks so much for sharing. ❤️
Reading this was like salt into a wound today. Went to breakfast with friends, and my scramble was…browned, chunky, with lots of little pieces piled on top. 😩 Why do I even bother when we go out? I did ask for a soft scramble once and was served liquidy, half cooked, on-the side-of-raw eggs. Soft scramble is sooo good. The only cooked eggs I enjoy. Thanks!
I scramble eggs this way too. I whisk in little pats of butter right with the eggs for extra creaminess and deliciousness, along with dried spices and herbs like chives, parsley, a pinch of garlic powder. Pour it all in the pan and cook as you described. And of course, a little cheese toward the end of cook time. Best scrambled eggs ever!
I love me some soft scrambled eggs! I first learned of this style from Frankie Celenza’s YouTube channel! He goes one step further and does it all in one pan, no whisk or bowl needed. It’s how I do it for a quick and easy breakfast:
Butter and just cracked eggs in a cold pan. Heat it up and mix together with a silicon spatula adjusting heat or even removing pan from heat if it cooks too quickly. After the whites have started turning white, add a pinch of salt. We don’t do this because we use salted butter. Just keep moving until it’s at the desired done-ness. Also the size of the circles and speed you make with the spatula will determine if you get bigger curds or smaller curds. If you cook until it is just about done, you don’t need to add any cheese or cream because of the texture, but I’m actually interested in trying it out at the end!
Also less to clean up after. He has some other one-pan/pot recipes as well, like Mac-n-cheese, but this egg one is my go to!
The best scrambled egg I have tasted. Thank you
LOVE your blog and recipes! If I may make an egg suggestion…
When I was in Kenya in early 2020, I noticed the eggs tasted different, fresher. I was told this is because the eggs were never refrigerated (good up to 5 days). I can only confirm that there was an amazing difference in the taste. #eggsfromafarmer #eggsfromnesttotable
I still don’t know how to make them, but can you teach me how to make them in an easier way, but with onions?
We use a lot of eggs. It would be good to try it from the box. Taste is too bad. There is one true point by the way bad color.
Great eggs. Super simple and good. Thanks for sharing.
So glad you like the recipe!
Please lose the video. Some of us cooks still know how to read.
Some people have dyslexia, consider other people before talking.
hey Lindsay i am a FullTime student i wanted to say i love Food so much i even think about it a lot when i go to fast food places i sometimes add extra to it to make it pop i love love so very much Home Made food i prefer homemade with southern taste most of all i love cooking new things trying new ways of cooking it when i go to the restaurant i can tell what cook it with i thank you for the egg cook way its very good kinda remind me of soup lol but i can say i really like it #foodlover
Thank you for sharing, Latrice! ❤️
dr joel wallach recommends soft scrambled eggs so the cholesterol (an essential nutrient he says–brain is 75% cholesterol for example) is preserved
Your recipes for your eggs look amazing. I can’t wait to try them out.
Enjoy!
I’m only 13 and I’m going to try these eggs, bc it’s making me hungry and now I’m craving chicken nuggets and fries from McDonald’s and some good McDonald’s barbecue sauce 😉