French-Style Soft, Spoonable Scrambled Eggs Recipe

Photograph: Vicky Wasik. Video: Serious Eats Video

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster.

Recipe Facts



Active: 10 mins
Total: 10 mins
Serves: 1 serving

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  • 3 large eggs, beaten
  • 1/8 teaspoon kosher salt
  • 1 tablespoon (15g) unsalted butter
  • 2 tablespoons (30ml) cream or milk (optional; see note)
  • Freshly ground white or black pepper


  1. In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5 to 10 minutes. Remove from heat, season with pepper, and serve right away.

Special equipment

Small saucepan, whisk


Cream or milk will make slightly richer, moister eggs, but is not required.

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