Description
Learn how to make the best soft scrambled eggs with simple tips for creamy, restaurant-style results every time.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon butter
- 1 tablespoon water
- Pinch of salt
- Freshly ground black pepper (optional)
- Chopped fresh chives
- Flaky sea salt
- Toasted wheat or sourdough bread, for serving
Instructions
- Crack the eggs into a bowl. Add the water and a small pinch of salt, then whisk thoroughly until completely smooth and fully combined.
- Heat a nonstick skillet over low heat and add the butter, allowing it to melt gently without browning.
- Pour in the eggs and let them sit for just a moment, then begin stirring slowly with a spatula.
- Continue to cook over low heat, gently stirring and folding the eggs as they begin to set.
- When the eggs are just slightly underdone and still soft and glossy, remove them from the heat.
- Spoon over toasted bread and finish with chives, flaky sea salt, and a touch of black pepper if desired. Serve immediately.
Notes
- Keep the heat low to avoid overcooking
- Stir slowly and consistently for soft, delicate folds
- Remove from heat early for a creamy texture
- Use water instead of milk for a lighter, more refined finish
- Always finish with flaky salt for that restaurant-style touch
Keywords: best soft scrambled eggs