Soft scrambled eggs will cause you to completely reassess your opinion of scrambled eggs. Unlike those brown, dried out, crumbly eggs that are overcooked, these eggs are like little buttery, pillowy bites of love! When I was little, I loved to go to my grandma’s house for scrambled eggs. Why you ask…because that sounds kind of weird, why not go there for cookies? She knew the secret to perfect scrambled eggs…the soft scramble! Grandma’s was the only place around that served this delicacy.
I love to get farm fresh eggs for this. Since I don’t have chickens running around my back yard (oh how I wish I did, but the city frowns upon that), I buy them at Whole Foods, who gets them from a local farmer. The yokes are so vibrantly yellow and they just seem to taste better.
Add a little bit of heavy cream, some salt and whisk them until they are frothy.
It is so important that you have a good nonstick pan. The true test of any nonstick pan is the egg test. If scrambled eggs don’t stick, you’ve got yourself a winner! These ceramic coated nonstick pans from Crate and Barrel are inexpensive and they work great! Not only do they work great, they are super cute! Even though my super cute pan is nonstick, I always melt some butter for extra flavor.
Have the pan on medium low heat and pour in the eggs.
Once the eggs have begun to set, gently fold them around the pan. It will take a little longer than your typical scrambled eggs. You might be tempted to crank up the heat, but DON’T! Your patience will be rewarded with buttery, pillowy bites of love!
When they are done, they will be soft and just a little bit runny.
Soft scrambled eggs aren’t just for breakfast. They are so yummy and so easy, I eat them all day long. Thanks, Grandma for passing on your secret to the perfect scrambled eggs! By the way, your cookies were awesome too!