Soft-Scrambled Eggs Recipe

by
Daniel Gritzer Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats's Editorial Process
Daniel Gritzer
updated Apr. 17, 2020
20150511-scrambled-eggs-vicky-wasik-11.jpg
Photograph: Vicky Wasik. Video: Serious Eats Video
0:49

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

Recipe Facts

5

(4)

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment

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. 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

Notes

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

This Recipe Appears In

More Serious Eats Recipes