Soft-Scrambled Eggs Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior 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.
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Updated Apr. 17, 2020
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Photograph: Vicky Wasik. Video: Serious Eats Video
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This recipe produces moist scrambled eggs with medium-sized curds.

Recipe Facts

5

(3)

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

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.)

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