EFK Tested
Erickson Soft Scrambled Eggs
This is our simple everyday method for soft scrambled eggs. We cook them gently over medium-low heat so they stay tender and creamy instead of dry, then pull them from the heat while they still look just slightly glossy.
From the EFK recipe collection
- Yield
- 1–2 servings
Let’s get cooking
Ingredients
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Directions
- 1. Crack the eggs into a bowl. Add a small splash of water or milk and a little salt, then whisk until completely blended and smooth.
- 2. Heat a nonstick skillet over medium-low heat. Add the butter and let it melt without letting it brown.
- 3. Pour in the eggs. Let them sit for just a few seconds, then use a spatula to gently pull the cooked edges toward the center of the pan.
- 4. Continue moving the eggs slowly and gently so soft curds form. Do not rush them with high heat.
- 5. Remove the skillet from the heat while the eggs still look slightly wet and glossy. The residual heat will finish cooking them without drying them out.
- 6. Season with freshly ground black pepper and additional salt to taste, then serve right away.
View this recipe on the original EFK website ↗