For the best soft scrambled eggs, this recipe to slow cook them on the stove is so easy. They are creamy, fluffy, & silky every time. Trust me, once you make eggs this way you will never cook them any other way.
You will find that this method results in soft, tender, & airy scrambled eggs that are to die for. Do not rush it, follow these step-by-step instructions so you have the best scrambled eggs ever. The moist texture in every bite is comforting and yummy.
These soft scrambled eggs are great for a quick weekday breakfast or a lazy weekend brunch. These are the perfect way to start your day with some healthy protein. This simple egg recipe is keto, low-carb, gluten-free, grain-free, & diabetic-friendly.
Great for breakfast, brunch, or anytime. Add to recipes, and sandwiches, or enjoy with some oven-cooked turkey bacon for a great meal. This recipe for creamy fluffy scrambled eggs is fantastic when layered in Hawaiian rolls with cheese & sausage to make my easy breakfast sliders.
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Ingredients
A simple breakfast recipe such as these slow-cooked scrambled eggs only calls for a few basic ingredients. You will need eggs, obviously. Along with the star of the recipe, you will need fat to cook them in and some seasoning.
I prefer to use salted butter when scrambling eggs. Salt and pepper are all you need to season these. These scrambled eggs are made without water, milk, or cream. Here are the ingredients needed to make homemade soft scrambled eggs on your stovetop.
- Butter
- Eggs - room temperature
- Salt
- Pepper
See the recipe card for quantities.
How to Make the Best Scrambled Eggs
This recipe for scrambled eggs is done over low heat on your stovetop. The low & slow method is similar to how Gordon Ramsey insists eggs should be made. Even with this method, this is still a quick breakfast so be patient & it will be worth the few extra minutes.
No one wants an overcooked scrambled egg and with this recipe, you will never have that disappointment again. This recipe ensures they are not dry or tough but cooked just past the runny stage to perfection. If you ever wondered how to make restaurant or diner-quality eggs, here is how.
Cook the Eggs Slowly
Begin by making sure your eggs are at room temperature. This usually takes about 30 minutes. Place 8 eggs in a bowl and let them rest on your kitchen counter.
Once the eggs reach room temperature, crack them into a large mixing bowl. Using an egg whisk or wire whisk, whisk the eggs vigorously until the whites and yolks are incorporated together. They should be bubbly and have no visible white or yolk areas.
Over medium heat melt the butter in a medium-sized skillet. Wow - my butter actually created a smiley face!
Once the butter is melted, add the whisked eggs to the pan. Turn the heat down to low-medium. I use 3 on my stovetop.
How Long Does it Take to Cook Scrambled Eggs?
This is a recipe for cooking eggs over low heat. It is done slowly and takes about 12-15 minutes to cook them to a perfectly creamy texture that is soft and a little bit runny. As the eggs slowly cook, use a rubber spatula to gently fold and stir them every 30-seconds or so.
After 1- 2 minutes you should start to see small bits of egg start to cook. Continue to stir and cook over the low temperature.
After about 8-10 minutes they should be still wet looking. Most of the eggs will be in little pieces with some raw eggs still glistening over everything.
Continue to fold, stir, and cook the eggs just until the exterior no longer looks wet. The total cooking time for gently cooking scrambled eggs over low heat is about 12-15 minutes. This is for 8 eggs, if you are making more or less the cooking time will vary.
How to Tell the Eggs are Done
Just as the final bit of raw egg is cooked and nothing looks wet anymore, the soft scrambled eggs are DONE. There should no longer be any liquid in the pan or visible raw components.
Once they are done, turn the heat off immediately. Also, move the skillet from the burner. Do NOT leave them on the burner or they will continue to cook and be well done and dry.
Hint: You want them to be cooked but not overdone. Aim for between 145-150°. Use an instant-read thermometer in a larger egg piece to get an accurate reading. They should be shiny due to the moisture still on the eggs & a bright yellow - not dull or brown.
Substitutions
There are not many ways to change up this recipe. Scrambled eggs are pretty basic but in case you have a dietary need, here is one change you can make to ensure this is lactose-free.
- Butter - for those on a paleo or Whole30 diet, use ghee or clarified butter instead of regular butter.
Variations
For a small twist on this recipe, here are a few recipe ideas.
- Spicy - sprinkle on a little cayenne pepper when you add salt & pepper for seasoning at the end
- Deluxe - for extra-fluffy eggs, incorporate more air into them by adding them to a blender. Blend for a minute, until frothy. This gives them almost a souffle-like texture when cooking.
Add these eggs to other recipes. These are the best eggs to serve in an English muffin or on top of avocado toast. We also love them with sauteed peppers and eggs for Italian egg sandwiches.
Equipment
No special equipment is needed to make this recipe. I do recommend you use a skillet that ensures the eggs are not in one thin layer. Having the eggs be a thick layer helps them cook slowly versus frying up fast in a pan. Even a saucepan can be used and is a better option than a large skillet.
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Storage
Leftover cooked scrambled eggs do store well in the refrigerator or freezer. Place them in an air-tight container or ziplock bag. Store leftovers in the refrigerator for up to 3 days or up to 30 days in the freezer.
To reheat eggs, make sure they are defrosted and stored in the refrigerator. The best way to reheat scrambled is it does so slowly. Reheat the eggs in a skillet with a pat of butter that has been melted over low heat. This will reheat the scrambled eggs and add a bit of fat/moisture back into them. The eggs will be heated through and will not come out rubbery.
Top tip
Only use room-temperature eggs. Plan ahead if you can and place your eggs on the counter for 30 minutes before cooking them.
When eggs are cold, they do not "mix, whip, or blend" easily. The yolks and whites come together into one frothy mixture so much better when they are at room temperature. An egg whisk is an amazing and inexpensive tool that I recently bought and just love.
FAQ
I do not recommend microwaving leftover scrambled eggs. Though they can be microwaved, they tend to dry out and get chewy.
Soft and tender scrambled eggs are best eaten fresh. The wonderful creamy texture can only be enjoyed if eaten immediately. However, scrambled eggs can be made ahead of time. They store well in the refrigerator for up to 3 days and reheat easily.
This recipe does not need either water or milk. The butter adds both fat and dairy for a creamy outcome that is fantastic. The melted butter coats the proteins in the eggs. This restricts the excess loss of liquid and results in fluffier eggs.
Chefs typically do not add milk to eggs for good reason. I too do not recommend adding milk or water. It dilutes the egg flavor and I find it makes them rubbery. The milk also weakens the beautiful bright yellow color.
Soft Scrambled Eggs
Ingredients
- 2 tablespoons butter
- 8 large eggs
- salt & pepper to taste
Instructions
- Begin by making sure your eggs are at room temperature. This usually takes about 30 minutes.
- Once the eggs are ready, crack them into a large mixing bowl. Using a wire whisk, whisk the eggs vigorously until the whites and yolks are incorporated together.
- Over medium heat melt the butter in a medium-sized skillet.
- Once the butter is melted, add the whisked eggs to the pan. Turn the heat down to low-medium. I use 3 on my stovetop.
- Within 1-2 minutes small bits of the eggs will start to cook. Continue to stir and cook over the low temperature.
- Continue to cook and slowly stir the eggs for the next 8 or so minutes. See the image above for how they should look.
- Continue to fold, stir, and cook the eggs just until the exterior no longer looks wet. The total cooking time for gently cooking scrambled eggs over low heat is about 12-15 minutes.You want them to be cooked but not overdone. Aim for between 145-150°.
- Turn the heat off and move the skillet from the burner. Do NOT leave them on the burner or they will continue to cook and be well done and dry.
- Season with salt & pepper. Enjoy immediately.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 194 |
| % Daily Value* | |
| Total Fat 15.7g | 20% |
| Saturated Fat 6.8g | 34% |
| Cholesterol 387mg | 129% |
| Sodium 181mg | 8% |
| Total Carbohydrate 0.8g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.8g | |
| Protein 12.6g | |
| Vitamin D 39mcg | 195% |
| Calcium 55mg | 4% |
| Iron 2mg | 10% |
| Potassium 136mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Food Safety When Cooking Eggs
Make sure you cook these eggs to a safe temperature but not too much over that threshold. You want them to be cooked but not overdone. Aim for scrambled eggs to be cooked to a temperature between 145-150°. Always follow the food safety guidelines for cooked eggs.
- Cook to a minimum temperature of 145 °F
- Do not use the same utensils on cooked food, that previously touched raw eggs
- Wash hands after touching & cracking open eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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