As promised, we are powering forward with more step-by-step videos! And why not stay on theme with another egg video? Once again my Instagram post last week generated a lot of requests for this recipe–and if nothing else, I am here to serve. So, let’s get into it and show you my foolproof method for making luxurious soft scrambled eggs.
My version is about simplicity, patience, and technique. You’ll need some great butter, quality eggs, and about 20 minutes of your undivided attention. That’s it.
Go grab yourself a dozen eggs and spoil your family this weekend. Make these once and you’ll never look at scrambled eggs the same way again.
Let’s cook!
Prep: 5 minutesCook: 20 minutesServings: 4 (12 eggs)
Ingredients
* 12 eggs (feel free to cut this recipe in half, but no fewer than 6 eggs)
* 60g cold salted butter
* Kosher salt (to taste)
* Optional: chives, finely chopped
* Optional: sourdough or baguette, for toast
* Optional: flaky sea salt, for finishing
Equipment
* Small nonstick or hybrid pan (a mini wok or deep-sided skillet works best)
* Rubber spatula
* Small bowl (for serving)
* Knife and board (if using chives)
* Toaster or second pan (for bread)
Method
Step 1: Prep the ingredients
* Crack your eggs into a bowl and set aside.
* If using chives, finely chop 1–2 tablespoons.
* Whisk together the eggs, chives, and a big pinch of kosher salt.
* Cut and prep your bread for toasting.
* Cold butter should be cubed or broken up for easier melting.
Step 2: Start cold
* Add the butter and egg mixture to a cold pan.
* Set the heat to low—just above the lowest setting (around 1 to 1.5 if using a dial).
* This process is about gently coaxing the eggs into a custardy texture.
Step 3: Stir, stir, stir
* Begin stirring immediately with a rubber spatula and continue stirring almost constantly. Think of this like making a risotto—slow, intentional movement.
* Don’t walk away. If you must, take the pan off the heat entirely until you return.
Step 4: Monitor and adjust
* You’ll be stirring for a while before anything happens. But after about 15 minutes, you’ll start seeing gentle streaks and curds forming.
* You can raise the heat slightly if needed (no more than 2 on the dial), but keep it gentle.
Step 5: Toast the bread
* While the eggs are just starting to set, turn on your second pan or toaster and prep your bread.
* Timing it so that your toast is hot when the eggs are done is a skill you’ll get better at over time.
Step 6: Finish and serve
* At around the 20-minute mark, your eggs should be thickening but still soft and loose.
* Pull them off heat just before they’re where you want them—they’ll continue to cook from residual heat.
Serve in a bowl alongside your toast. Top with a sprinkle of flaky sea salt if you like.
Suggestions
* These are best eaten with a spoon, not a fork.
* You can go even looser and wetter if you prefer—just pull them off the heat a minute earlier.
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