Scrambled Eggs · Soft and Creamy
Soft and Creamy Scrambled Eggs
Low heat and a little patience turn plain eggs into soft, creamy curds. It's the first skill every home cook should learn, and it takes about 5 minutes.
- Prep
- 2 min
- Cook
- 5 min
- Total
- 7 min
- Serves
- 2
- Level
- Easy
Ingredients
- 4 large eggs
- 1 tbsp milk or cream (optional)
- 1 pinch kosher salt
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, finely chopped (optional)
- black pepper, to taste
Cook to 160°F inside (check with a thermometer).
Steps
- Crack the eggs into a bowl, add the milk and salt and whisk until completely smooth, with no streaks of white.
- Melt the butter in a nonstick skillet over medium-low heat until it foams but doesn't brown.
- Pour in the eggs and wait about 20 seconds, until the edges just start to set.
- Slowly push the eggs from the edges toward the center with a silicone spatula, making large soft curds. Keep stirring gently and lift the pan off the heat for a few seconds if they cook too fast.
- Take the pan off the heat when the eggs are softly set with no runny liquid egg left (egg dishes are fully cooked at 160°F / 71°C). They'll keep cooking a little on the plate.
- Season with pepper and chives and serve right away.
Tip: For food safety, cook until no visible liquid egg remains. Egg dishes are fully cooked at 160°F. For young children, older adults, pregnant people or anyone with a weakened immune system, cook them firmer or use pasteurized eggs.
Tip: Stir in shredded cheese in the last 30 seconds for cheesy eggs.
Storage: Best eaten right away. Refrigerate leftovers up to 2 days and reheat until steaming.
Estimated nutrition per serving: 190 calories · protein 13 g · carbohydrates <1 g · fiber 0 g · sugars 0 g · fat 15 g (saturated 7 g) · sodium 200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 3 of 3 ingredients.