Soft-Scrambled Eggs Recipe

Photograph: Vicky Wasik. Video: Serious Eats Video

How to Make Soft-Scrambled Eggs

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

Recipe Facts

Prep: 5 mins
Cook: 5 mins
Active: 5 mins
Total: 10 mins
Serves: 1 serving

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  • 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


  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.

Special Equipment

8-inch nonstick skillet, silicone spatula


Milk will make slightly richer, moister eggs, but is not required.

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Nutrition Facts (per serving)
266 Calories
20g Fat
1g Carbs
19g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 266
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 41%
Cholesterol 573mg 191%
Sodium 365mg 16%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 19g
Vitamin C 0mg 0%
Calcium 87mg 7%
Iron 3mg 15%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)