Light, fluffy scrambled eggs make a delicious addition to any breakfast. In Basics by The BakerMama, I teach you how to soft scramble eggs for the perfect texture and taste every time.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Scrambled Eggs
On their own, fluffy, delicious scrambled eggs are pretty terrific. So sunny and warm! They’re one of my favorite comfort foods. And because so many of our favorite meal boards would not be complete them (think, waffles, pancakes, and build-your-own breakfast taco boards), we make scrambled eggs all the time. Oh my gosh. I’m so hungry now just thinking about it!
How to Soft Scramble Eggs
Getting soft scrambled eggs right is so easy. All it take is a bit of patience. If you rush things and use a pan that’s too hot, you end up with that crunchy ring around your pan and dried-out eggs. Yuck! Okay, enough talk. Let’s get to it!
In a large mixing bowl, first whisk the eggs with the salt and milk until pale yellow in color and no visible egg whites remain.
Then, in a large skillet, melt the butter over medium-low heat. When the butter is barely bubbling, add the eggs and cook, gently folding and pushing them around with a spatula, until the eggs form soft curds and are just barely set.
Remove from the heat and serve. That’s all there is to the perfect soft scramble! Enjoy!
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
Basics by The BakerMama: How to Soft Scramble Eggs
Description
Light, fluffy scrambled eggs make a delicious addition to any breakfast. In Basics by The BakerMama, I teach you how to soft scramble eggs for the perfect texture and taste every time.
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 cup milk
- 1 tablespoon butter
Instructions
In a large mixing bowl, whisk the eggs with the salt and milk until pale yellow in color and no visible egg whites remain.
In a large skillet, melt the butter over medium-low heat. When the butter is barely bubbling, add the eggs and cook, gently folding and pushing them around with a spatula, until the eggs form soft curds and are just barely set. Remove from the heat and serve.
