How do you like your eggs? Once you have Perfect Soft Scrambled Eggs, you'll never go back to overcooked, dry eggs again! They're creamy and dreamy and super simple to make!
I. Love. Eggs. No, really I could not live a life egg free. No matter my mood, I can always eat eggs. Especially Perfect Soft Scrambled Eggs.
What are Soft Scrambled Eggs?
They're soft. Duh. Ok, no really, they're eggs that take a little more attention because you really want to make sure that they don't dry out and they stay fluffy and rich.
Ingredients Needed:
- BUTTER - Don't use oil and especially don't use margarine. REAL butter is key!
- Parmesan cheese - This helps add to the richness of the eggs
- Eggs - Duh
- Salt - Always
- Basil - Optional but isn't everything better with fresh basil?
How to Make Perfect Soft Scrambled Eggs:
Step 1. Eggs are not the same without Butter. Real, full fat, delicious delicious butter. It's a must. It's a requirement. I tried to get away with olive oil and no, don't even try. Nothing beats butter.
Step 2: Let the eggs set in the butter pan for about 2 minutes, add the cheese and salt, then just as the egg starts to cook on the outside, I used a spatula to go around the pan in a circle lifting the cooked egg as I went, continuing slowly lifting all of the egg until it finished cooking to desired consistency.
Step 3. Once done, sprinkle with some fresh basil, give a few crack of some fresh pepper, and done.
And Perfect. So soft, creamy, rich, and delicious.
Serve Them With
No Knead Rosemary Garlic Bread
Everything Bagels From Scratch
Our Other Favorite Egg Dishes:
Spinach, Ham, and Cheddar Quiche
Enjoy those high protein, low fat, iron and vitamin rich eggs, no matter how you enjoy them. As always, if you do please let me know!! I love to hear about it on Facebook, Instagram, and Pinterest!
Perfect Soft Scrambled Eggs
Ingredients
- 4 large eggs
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 - 3 tablespoons of grated Parmesan Cheese
- 2-4 large fresh basil leaves minced
Instructions
- Add eggs and salt into a medium bowl. Using an immersion blender or whisk, whip eggs until completely homogenous and pale yellow in color, about 30 seconds. Add salt.
- Melt butter in an 8" nonstick skillet over medium-low heat. Let it cook until foam subsides then add the eggs to pan and let cook undisturbed. Cook until a thin layer of cooked egg appears around the edge of the skillet.
- Sprinkle Parmesan cheese in an even layer over eggs, then using a rubber spatula, push eggs all the way around the circumference of the pan, then across the bottom. Continue to push eggs around and across pan until fluffy about 2 minutes.* They will be barely set and will still look runny on top. Let cook for another minute or two until they are set to your liking, then immediately serve and sprinkle with minced fresh basil.
