If you’re into extra creamy, extra soft scrambled eggs, this recipe is for you. Make it for breakfast tomorrow!
These soft scrambled eggs are my husband’s favorite. He requests them weekly and will only eat eggs this way now. They are delicate and creamy, melt in your mouth kind of awesome. Perfect on a piece of toast. Serve them with avocado, turkey bacon (or regular bacon), potatoes, fruit. You can’t go wrong with these!
The main difference between eggs this way and classic scrambled eggs are that these are a bit more runny and soft with small curds of egg. If you prefer larger curds that are fluffier, this method may not be for you. Personally, I love them both ways, it just depends what mood I’m in!
My husband and I were watching Master Chef and one of the challenges was to make Gordon Ramsey’s soft scrambled eggs. It had us drooling, so I had to make them the next day. However I didn’t have all the ingredients needed, so I improvised. These are similar but slightly different to his.
There are a few tricks and important steps to make these the creamiest, soft scrambled eggs of all time. One, start your eggs and butter in a cold non-stick pot – don’t heat it first. This allows the butter to slowly melt into the eggs, making the final result very creamy. This is also part what helps form the small curds. Two, you must keep moving the pot on and off the heat. This also helps form those wonderful small curds. It will also help you keep control of the heat so that the eggs don’t overcook, staying a bit runny and creamy, too.
- Goat Cheese – Cream cheese can be used here instead, if you don’t have goat cheese.
- Parsley – I love something green as a garnish. Chives work well here, too. However feel free to leave off if you want.
The Creamiest Soft Scrambled Eggs
- 1 Medium Pot non-stick
- 1 Rubber Spatula
- 8 eggs room temperature
- 2 tablespoons butter
- 1 ½ oz. goat cheese
- Kosher salt
- Freshly ground black pepper
- Finely chopped parsley to garnish
- Crack eggs into a medium non-stick sauce pot. Add butter and set over medium high heat, breaking up the yolks and mixing eggs with a rubber spatula, cooking for 30 seconds, and only 30 seconds.
- Immediately lower the heat to medium. Cook, mixing the eggs and scraping the bottom of the pot with the rubber spatula for 10 seconds, then remove pot from the heat and continue mixing for 5 seconds. Return pot to the stove and continue this pattern, 10 seconds on, 5 seconds off, while mixing and scraping the bottom of the pan, until the eggs are cooked to your liking.
- Stir in the goat cheese until melted and some Kosher salt, to taste. Serve with freshly cracked black pepper and chopped parsley sprinkled on top.