Soft Scrambled Eggs

By • September 14, 2010 • 33 Comments



Author Notes: First, a confession: I used to hate scrambled eggs. They reminded me of sulfur-infused cardboard. Or insulation. Years later, I learned how to make creamy, soft scrambled eggs, and now I crave them regularly.

Good, free-range eggs are paramount to this recipe, for both taste and safety reasons, and they require very little embellishment: I add a small lump of mascarpone or creme fraiche, a dribble of cream, or whatever is around (not milk, which makes them tough), a dash of salt and pepper and nothing else. But I do believe that excellent scrambled eggs need to be cooked in butter -- even in a non-stick pan -- and while we're on the subject, salted butter is my preference. The recipe makes enough for two people, but I usually get it all to myself, as I'm married to someone who is egg averse -- what's more, leftovers can be gently reheated in the microwave, and they still won't remind you of cardboard!
Merrill Stubbs

Serves 2

  • 4 large free-range or organic eggs
  • 1 tablespoon mascarpone, creme fraiche, cream, what have you
  • Dash of salt and freshly ground pepper, plus more for serving
  • Knob of salted butter
  1. In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. Be thorough, but don't worry if there are little bits of mascarpone flecking the egg.
  2. Heat a large, non-stick skillet over a medium-low flame. Add the butter and wait until it melts before adding the egg. If the egg starts to cook right away, turn the heat as low as it will go. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for about 10 minutes, adjusting the heat as necessary (raise it a little if the egg touching the pan isn't cooking at all; lower it if it starts to cook quickly or look at all dry).
  3. Pull the eggs off the heat when they're still a little custardy-looking, but not runny -- they'll cook a bit more as you pile them onto your plate. Divide the eggs among two warm plates and serve immediately, with toast if you like, and more ground black pepper.
Jump to Comments (33)

Tags: breakfast, brunch, eggs

Comments (33) Questions (0)

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Stringio

3 months ago Suzanne Lee

Chinese restaurants - soft creamy Chinese scrambled with 12 BIG shrimps - 1-1/2 to 1-3/4 inches for $5.99 - $7.99. 6 shrimps this size is $18.99 in steak houses. Glad I found this site - all you guys have yummmie recipes that I have to try. The secret to stir-fry is always al dente never over-cooked.

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11 months ago Murray

Burn the butter! A little cream cheese in the mix works fine.
Remove pan from heat. Scramble soft. The burnt butter gives a great taste.

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11 months ago Charlie

Scrambled eggs, using small curd cottage cheese!
Been making my scrambled eggs for over 25Y with cottage cheese.
An all but guaranteed tasty recipe for moist scrambled eggs!
Start with a few eggs and scramble about a tablespoon of cottage cheese in it, (can add bacon, ham, mushrooms....most anything you'd put in scrambled eggs)..... no 'exact' measurement for the cottage cheese.
Find your 'texture' and 'taste', then enjoy!

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about 1 year ago DragonFly

Sounds great, I will try this tomorrow morning. I sometimes make scrambled eggs and when they are almost done I blend in a nice homemade cheese sauce, very creamy and good! Thank you for sharing.

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over 1 year ago dndndn

Greetings...just found this one, is exceptionally good ! Have used cream cheese and dijon as commented, this is now requested every weekend by my wife who (formerly) didn't care for scrambled. Thanks so much! Great website btw :)

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them, and thank you!

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over 1 year ago Chris L

I found a neat trick for cooking scrambled eggs, chopsticks!
They let you have nicely scrambled eggs, and the eggs come off the pan as they cook, rather than being rolled around by a spatula.

Emfraiche

over 2 years ago EmFraiche

I used cream cheese and they turned out great!

Mcs

over 2 years ago mcs3000

I have always struggled to make perfect scrambled eggs until recently when i discovered this water bath method by Daniel Patterson - it works great: http://www.nytimes.com... - now I can't wait to try your method.

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over 2 years ago bugbitten

This is a perfect recipe for scrambled eggs, which in my family used to be called scribbled eggs. I'm always surprised to see good cooks reaching for a skillet to make these. They're just as easily prepared in a saucepan, with less evaporation of the moisture the creator put in them. My secret ingredients are white pepper and nutmeg. I'm fairly sure that my scribbled eggs was one of three reasons my wife agreed to marry me.

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about 3 years ago Cookie16

I was just watching an episode of "Julia and Jacques Cooking at Home—Eggs" and Julia used a method where she added some raw scrambled eggs to the cooked scrambled eggs in the pan just at the end to keep them creamy and soft.

I wonder how this compares to adding cream in terms of creaminess...?

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about 3 years ago Burntoffering

Combining the recipes of two uncles, I use cream cheese and curry powder. Always a huge hit!

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over 3 years ago janine vici senior

i just ended work famished, and i didn't have mascarpone. so i used a delicious fresh chevre with basil + softened with greek yogurt, added to the black pepper/salt some snipped chives and cilantro :)... i'm venezuelan so i ate my delicious herby creamy yummy eggs with a flat arepa ( cornmeal flatbread indigenous to venezuela) i'm sooo happy. la al alalalallaá...janine

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over 2 years ago GIOVANNI50

Mi amiga! What is the best ratio of harina PAN and water to make arepas? Do you add butter? Venezolano importado !

Stonecutting_32

over 3 years ago littleknitter

Merrill, you are an absolute genius! I always hated scrambled, eggs (admittedly, most of my experience with them came from breakfast buffets, but I still hated them when cooking them at home) and I simply couldn't understand what the appeal of scrambled eggs were.

I saw this recipe yesterday and got inspired. I tried them this morning and they were the best scrambled eggs I'd ever eaten! I'm totally a convert now :-) SO delicious!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I am 46 years old and I JUST made REALLY GREAT scrambled eggs for the first time ever. Yum! Thanks Merrill!!

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about 3 years ago Cookie16

That's so cute—a breakthrough in breakfast at 46. Your comment made me smile :)

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over 3 years ago peanutbutterjellygirl

I put the eggs and butter into a cold pot (not non stick) onto a burner on med low, stir constantly with a spatula pulling the pot on and off of the heat to make sure it doesn't cook hard. Pull the pot off when eggs are starting to curd but still creamy, add a bit of creme fraiche to stop the cooking and a bit of sea salt and fine ground pepper. It's very similar to a Parisian scrambled egg. It's amazing how the flavor of the egg is so altered by changing up the cooking process.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm eating these eggs on some whole grain toast, and it makes a perfect simple supper. I added the mustard as suggested by mescobosa. Delish.

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over 3 years ago beachgirlfoodie

Ijust discovered adding a couple of tablespoons of heavy cream to my free range scrambled eggs - makes all the difference in the world! And the butter too - love your recipe!

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over 3 years ago java&foam

merrill....its a wonderful recipe. i have always used 2% milk but I'm sure the mascarpone would give it a luxuriously creamy texture. as a possible add-on to your recipe that I have always done, once i whisk the eggs before I add anything else, I send it through a wire sieve. my grandma taught me to do this, since the chalazae (connective tissue that helps hold the yolk in the center of the albumen was always a pet peeve of hers, and it has always given my scrambled eggs a silky edge they don't seem to have if I skip that step. admittedly it does add an extra step and is something else that has to be cleaned, but I always found it was worth it.

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almost 4 years ago AlainB

Thanks for this, my kids loved it!

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almost 4 years ago mescobosa

I am stunned that no one has added a comment mentioning the ultimate secret ingredient for the best tasting soft-scrambled eggs around. Add a half teaspoon or so of french country style (whole grain) dijon mustard! You will not taste the mustard (too little to impart a strong mustardy flavor) but something magical will happen to the eggs and you will be transported to a Parisian café. Try it!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Such a great idea! Thank you posting/sharing it!!! ;o)

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, indeed! Can't wait to try it -- your description is inspiring.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

The Dijon really does something magicial--Thank you for a smart idea!