The Absolute Best Recipe to Make Soft Scrambled Eggs
We’ve all made (and eaten) yellow, rubbery squares of sadness, also known as hotel-buffet scrambled eggs. And we ALL deserve better. Fortunately, it’s easy to avoid overcooking eggs, and you don’t need to use restaurant tricks like cheese or crème fraîche for success.
The real secret to velvety-soft scrambled eggs is low heat. Scrambling your eggs in a not-too-hot pan allows them to gently cook before they form clumps. That way, they turn into a luscious, uniform mound instead of a pile of dry lumps.
You also want to devote your full attention to the eggs, constantly moving them around with a spatula so they never stick to the pan and brown. This obviously takes longer than blasting eggs on high heat, but the texture (and added bicep strength) is well worth it.
And butter has a key role to play here too. Coating your pan with it is a given, but adding another small pat during the cooking process makes the eggs extra rich and yummy.
Perfect soft scrambled eggs RECIPE
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(Recipe and photos via Sara Cagle/Brit + Co)