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Soft-Scrambled Eggs Recipe

Daniel Gritzer
Published: Last Updated:
Serious Eats

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[Photograph: Vicky Wasik. Video: Serious Eats Video]

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

Read more: Tips and Tricks for the Best Scrambled Eggs, Your Way

  • Yield:Serves 1
  • Active time: 5 minutes
  • Total time:5 minutes
  • Rated: 5

Ingredients

  • 3 large eggs, beaten
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (30ml) milk (optional; see note)
  • 1/2 tablespoon (7g) unsalted butter
  • Freshly ground black or white pepper

Directions

  1. 1.

    In a small bowl, beat eggs with salt and milk (if using) until no visible egg whites remain. In a small nonstick skillet, combine beaten eggs with butter. Set over medium heat and cook, stirring with a silicone 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; return to heat briefly if needed to cook slightly more. Season with pepper and serve right away.

This Recipe Appears In
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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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