HOW TO: Soft Scramble

Eggs. I really enjoy well prepared eggs, be it poached, fried or scrambled. I do because I have mastered the skills for making the eggs damn delicious. My recent egg-task experience was scrambling, I just had to learn how to make the best soft scrambled eggs. Because I travel a lot, I have eaten so many different scrambles throughout many different countries and every time I had the perfectly soft creamy kind, I thought to myself: 'why the hell can't I do it at home?'. Well, I can. It took me a couple of times to start getting it right, but that's it. Now I have a new skill for life.

So the secret to a soft scramble is cooking your eggs on low temperature in fat (butter or oil) and continuously stirring in slow motions to move the cooked eggs from the bottom of the pan. You can never let any bit overcook, that's why constant, but slow stirring is so important. When you stir, uncooked liquid eggs fill up the gaps of set parts that you had just stirred away and so on. Finally, when most of the eggs are set, but there is still visible moisture, you must turn the heat off (the heat from your pan and heat in the actual eggs will finish cooking them ) and serve immediatelly. Remember to leave some moisture in your soft scramble, because eggs turn hard when overcooked - the protein tighten when exposed to high temperatures.

Once you have mastered the basic scramble, you can take it to the next level by adding some melty cheese. Sprinkle cheese as soon as you pour raw egg mixture in a pan and the bottom of the eggs starts to set.

NOTE: if you're making a scramble out of more than 4 eggs, take a slightly larger than 24cm pan.


Serves 2   |   1 tablespoon - 15 ml   |   Prep time: 3 mins   |   Cooking time: approx. 5 minutes


Ingredients:

  • 4 large eggs
  • 1 tablespoon of unsalted butter or oil
  • sea salt + coarse ground black pepper

Whisk eggs in a bowl using a balloon whisk until pale, fluffy and smooth. Heat a skillet, 24 cm in diameter on the stove. Add butter, let it melt. Turn the heat to low and pour in the egg mixture. Your eggs will begin to set on the bottom of the pan. Once there is a thin layer of set eggs on the bottom, start softly pushing the eggs towards the middle of the pan and across it using a non-stick spatula, forming large pillowy curds (the more you break up the eggs when stirring, the smaller curds you will have as a result). Uncooked eggs will then flood any 'open' areas on the pan and slowly start to cook. Continue to do so until the eggs look creamy, but are still a bit wet. The most important task here is to not overcook the eggs. Turn off the heat - eggs will set a bit more from the residual heat in the pan. Season and serve immediately. 

There is no timing set as it really depends on how many eggs you're cooking at a time and how creamy you want them. Once you try it out, you can experiment each time and determine the texture you like best. It took me about 3 times to really not overcook my eggs and have super soft, fluffy and creamy scramble. It's definitely worth the learning time.