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.

Below is your key to a bright, eggy future. Enjoy these for breakfast, on toast, or in a protein bowl.

Perfect soft scrambled eggs RECIPE

(Serves 1)


  • 1 tablespoon plus 1 teaspoon butter, divided
  • 3 eggs
  • 1 tablespoon half and half (optional, but it adds another layer of creaminess)
  • salt and pepper, to taste
  • chopped chives, for serving


  1. Melt one tablespoon of butter in a small to medium nonstick pan on medium-low heat (we put our burner on notch 3 of 7). Meanwhile, beat eggs in a small bowl with half and half until smooth.
  2. When the melted butter covers the pan and small bubbles form, add the egg mixture. (If you can hear the butter sizzling, it’s too hot, so turn down the heat and remove the pan from the stove for a few minutes to cool.)
  3. Use a silicone spatula to continuously scrape the eggs off the edges of the pan. Repeat this motion constantly, and peaks will gradually begin to form. Occasionally stir the center of the mixture.
  4. As more peaks begin to form and the eggs move toward the center of the pan, scrape the mixture off the bottom of the pan, and gently flip eggs over so they don’t brown. Keep the eggs in constant motion.
  5. When the eggs are nearly set, fold in the teaspoon of butter and the salt and pepper.
  6. When the eggs are fully cooked but still very soft, roughly 3 minutes and 20 seconds after you put them in the pan, remove from heat.
  7. Transfer to a plate, season with chives and more salt and pepper, and serve immediately.

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(Recipe and photos via Sara Cagle/Brit + Co)