soft-scrambled eggs

various dates
All pictures on this page were borrowed from the internet.

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. :-)  


This is what you need for # servings:

  • 4 eggs
  • 1 tbsp. butter
  • S&P
Pic1: it looks like this



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