Soft-Scrambled Eggs Recipe

Photograph: Vicky Wasik. Video: Serious Eats Video

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

Recipe Facts

Active: 5 mins
Total: 5 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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