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I prefer boiled eggs to be soft-boiled. Likewise, I prefer scrambled eggs to be soft-scrambled.

The trick is to avoid that the eggs whites curdle into those big white clumps, but not to be so extreme as to avoid them completely and end up with Spoonable Eggs. By cooking over fairly low heat and stirring constantly, the curds remain yellow, moist and soft.

This is for me so much better than the 'fast and dry' method of the sizzling frying pan. These are my Goldilocks ‘just right’ scrambled eggs. It shows in most of the recipe pictures that follow. :-)  

• Break the eggs in a mixing bowl.
• Add S&P to taste. Lightly beat the eggs.
• Optional:
  • Add some liquid. (1-2 tbsp. water, milk or cream)
    This will allow you use higher heat without drying the eggs as much.
• Heat the butter.
• When foaming, reduce heat.
• Pour the eggs into the foaming butter.
• When the bottom starts curdling, use a spatula to stir the eggs around.
• If the heat is low enough, the curds will remain yellow in color (see Pic1)
• Cook until the desired dryness / doneness is reached.
•  Serve immediately and enjoy.
  Leaving the eggs in a hot pan may cook them harder than you intended.

Pic2: stir over low-medium heat
Pic3: getting there

Pic4: perfect for me, with parsley
Pic5: that looks slightly too far gone to my liking

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