It may seem basic to make soft scrambled eggs. But trust me when I say making the *perfect* soft scrambled eggs is not something everyone knows how to do. Most people over or impatiently cook their eggs, making them hard and less delicious. I can teach you the secrets to making the best eggs of your life, but you first have to trust me that you – yes, you – can make amazing eggs without a recipe.
The key to intuitive cooking is starting with the basics like eggs, oatmeal, salad, or tofu until you can nail those, and then you’ll start to feel confident to approach other recipes with more ease and freedom. You may even start making your own recipes! This whole intuitive cooking series is about strengthening that inner voice that guides you in the kitchen. I promise if you practice it, cooking will start to make sense in your mind and body.
Here are my basic guidelines to cooking eggs like a champ…
- Have patience. The key to good eggs is patience (as is the key to most things.) Cooking them on too high a temperature or too fast will ruin the texture.
- Actually preheat your pan. This is a legitimate cooking step. Don’t skip it. Stop skipping it.
- Think about the quality of your ingredients. Simple recipes are made best with high quality ingredients. Buy the ghee. Buy the flaky sea salt. Buy the bougie organic free range eggs. (If you can fit it in your budget obviously.)
- Use your best non-stick pan. It helps the eggs from sticking to the bottom of the pan and hardening.
I highly recommend watching the video I made (right below the recipe). It will guide you through the whole “recipe,” and hopefully answer any questions you have. xo.
More simple breakfast recipes you’ll love: The Best Tofu Scramble + Mediterranean Spiced Yogurt and Egg Breakfast Skillet + Spicy Egg and Mushroom Wrap + Greens and Brie Egg White Frittata
The Perfect Soft Scrambled Eggs
Learn to make The Perfect Soft Scrambled Eggs without a recipe! This will guide you through the ingredients and steps so you can master the art in no time.
- 2-4 organic cage-free large eggs (sub any kind of eggs)
- 1 spoonful ghee
- 1 pinch flaky sea salt
- pepper, to taste
- aged cheddar cheese, finely grated
- chives, finely chopped
Heat a nonstick pan over low heat.
Meanwhile, crack eggs into a bowl (my ideal number is 3), and whisk vigorously until the yolks and whites completely combine.
When the pan is heated, add a spoonful of ghee. Let it melt and use a rubber spatula to spread the ghee around and make sure it covers the whole pan.
Pour eggs into pan and sprinkle with a pinch of flaky sea salt. Season with freshly ground black pepper to taste.
Now you have to be patient. Wait for a few minutes for the bottom of the eggs to solidify slightly. While you are waiting I recommended grating your cheese with a microplane (you just need a little bit), and chop your chives.
You will know the bottom is ready, because you can run your spatula along the bottom of the pan and a ribbon of eggs will lift up from the bottom. Once this happens, begin to stir your eggs constantly. You don't want the eggs to stick to the bottom of the pan.
The eggs will slowly being to solidify. When they have reduced by half, but not solidified completely, you are ready to add your cheese. Sprinkle on the cheese and continue to stir constantly.
Your eggs are ready *just* when they have all come together into a pile, they will be perfectly soft but not runny.
Immediately remove from the heat and transfer to a serving plate. Garnish with chives.