Soft Scrambled Eggs

A simple, satisfying favorite.

Why You'll Love This Recipe

• Custardy, restaurant-style scrambled eggs at home.
• 8 minutes start to finish.
• Pantry ingredients.
• Foundation for any breakfast.
• Showcase for great butter.

Ingredient Notes

• Real butter, not margarine.
• Eggs at room temperature cook more evenly.
• Kosher salt has a cleaner flavor than table salt.

Ingredient Substitutions

• Crème fraîche for an even more luxurious finish.
• Olive oil for dairy-free.
• Add Gruyère shreds in the last 30 seconds.

Equipment Needed

• Small non-stick skillet
• Silicone spatula
• Whisk

Prep Tips

• Whisk eggs until just streaky — over-beaten eggs go flat.
• Have the plate ready; eggs wait for no one.

Instructions

1. 1

   Gather and prep: 1 large egg, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Whisk eggs with salt.

3. 3

   Melt butter on low.

4. 4

   Stir eggs constantly, pull off while wet.

5. 5

   Season.

Artsi Pro Tips

• Low and slow — high heat gives rubbery curds.
• Pull eggs while still wet; they finish on the plate.
• Add salt before cooking; it tenderizes the proteins.

Common Mistakes

• High heat — rubbery curds.
• Stirring too aggressively — broken texture.
• Cooking to fully set — overdone on the plate.

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