Recipe: Soft scrambled eggs

A simple, stress-free scramble

I know, I know: you don’t need me to tell you how to make scrambled eggs.

Or do you!?

Probably not. But here I am anyway, because I’m quietly confident that I’m really quite good at scrambled eggs, at least with a specific type in mind.

These are super soft scrambled eggs, the silky sort you tend to find in bougie brunch places, draped with smoked salmon or piled high alongside avocado. There’s a time and a place for a hard scramble — you need those meaty chunks to pack a breakfast burrito or hold their own against the rest of a fried breakfast — but nine times out of ten this is how I eat my eggs.

You will read a lot of strange things on the internet about how to make soft scrambled eggs. Some people will tell you to add milk or cream, others will say you mustn’t add salt until the last possible second. Traditionalists (and those who’ve survived French cookery schools) insist that you must use a trickle of heat and stir for 15 minutes at a minimum; J. Kenji López-Alt does some deranged things with a potato starch slurry in the name of cutting that time down.

In case you can’t tell, I don’t think all that fuss is strictly necessary. You can make the best scramble of your life using nothing but eggs, butter, salt, and pepper, in less than ten minutes from beginning to end. Here’s how.

Ingredients

• 2-3 eggs per person

• Unsalted butter