Soft-Scrambled Eggs Recipe

Daniel Gritzer
Soft-Scrambled Eggs Recipe
*
  • Yield:Serves 1
  • Active time:5 minutes
  • Total time:5 minutes
  • Rated: 5.0
This recipe appears in:
Tips and Tricks for the Best Scrambled Eggs, Your Way

[Photograph: Vicky Wasik]

This recipe produces moist scrambled eggs with medium-size curds.

Ingredients

  • 3 large eggs, beaten
  • 1/8 teaspoon kosher salt
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons milk (optional, see note above)
  • Freshly ground black or white pepper

Directions

  1. 1.

    In a nonstick skillet, stir together eggs, salt, butter, and milk, if using, and stir. Set over medium heat and cook, stirring with a silicon spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; if necessary, return to heat briefly if eggs need to cook slightly more. Season with pepper and serve right away.

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Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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