Soft-Scrambled Eggs Recipe

Start in a cold pan and stir frequently for the softest scramble.

A plate of soft-scrambled eggs.
Photograph: Vicky Wasik. Video: Serious Eats Video

Why It Works

  • Pre-salting helps eggs retain moisture and tenderness.
  • A small proportion of milk provides a sense of creamy richness, without going overboard.
  • Adding the eggs to a cold pan and stirring frequently keeps curds very soft.

Exactly how you like your scrambled eggs is a matter of preference, but whether you like fluffy, diner-style, or French, custardy eggs, there are a few key techniques that can make them perfect. Everything is described in detail in this recipe for fluffy eggs, but pre-salting your eggs, adding some milk, and making sure the pan heat is appropriate for your style of eggs are critical. 

This is my favorite way of scrambling eggs. It's similar to the ultra-silky, fancy French eggs, but not quite as extreme.

Like the French eggs, these are made over low heat, though it's okay if it's a little more intense than the barely-there heat of the French eggs. And we stir very, very frequently. We still want to break up the curds as they form to prevent them from becoming big and fluffy, but we don't need to pulverize them quite as much as in the fancy French version.

I start in a cold nonstick skillet, just to prevent the eggs from seizing up the way they do when they hit a hot pan. Then I set them over medium-low or medium heat and stir, using a silicone spatula. The wider surface area of the skillet allows curds to form more quickly than they would in a saucepan, which is fine in this case. The spatula, meanwhile, is friendly on the nonstick surface, and breaks up the curds more gradually, allowing them to become slightly bigger.

Adding beaten eggs and butter to a non-stick skillet.

Serious Eats / Vicky Wasik

Pretty quickly, these eggs will start to set.

Stirring soft scrambled eggs with a silicon spatula in a non-stick skillet.

Serious Eats / Vicky Wasik

It's important to take the eggs off the heat a little before they reach the desired doneness level, since they will continue to cook from residual heat, especially while still in the hot pan. If you take them off the heat and find after several seconds of stirring that they're still not where you want them, you can always pop the pan back on the heat for a few seconds to nudge them in the right direction. The resulting eggs are creamy and moist, but not wet or runny.


How to Make Soft-Scrambled Eggs

May 2015

Recipe Facts

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

Rate & Comment


  • 3 large eggs

  • 1/8 teaspoon kosher salt

  • 2 tablespoons (30ml) milk (optional; see notes)

  • 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.

    Almost cooked soft-scrambled eggs.

Special Equipment

8-inch nonstick skillet, silicone spatula


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

Read More

Nutrition Facts (per serving)
266 Calories
20g Fat
1g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)