Looking for the best way to make Soft Scrambled Eggs? I tried every hack and every technique I could find, and have narrowed it down to one worthwhile hack and superior technique, and am sharing my results with you.
In this detailed egg recipe post, I will outline all the hacks I tried, the texture and taste they yielded, and which hack is worth trying. You’ll also read about 3 different techniques, and which one is above and beyond the best.
Plus, you’ll learn how to tell if your eggs are fresh, the importance of salting your eggs before adding the to the pan, and my favorite add-ins and sides to serve up with your soft scrambled eggs.
As an environmental scientist, I try hard to make great choices when it comes to sourcing ingredients—especially when those ingredients have a higher impact on the environment like fish, dairy, and eggs (and meat, if you’re a meat eater!).
I love eggs in all ways, whether poached, fried, boiled, or scrambled, knowing how to prepare eggs can add so much flavor to your breakfast or otherwise!
And as a pescatarian, eggs are a huge part of my diet as a great source of protein, especially on days when I’m not eating fish. That being said, the quality of the eggs you purchase can make a difference to your ecological footprint!
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Soft Scrambled Eggs Ingredients
Here’s everything you need:
- Eggs. I use large, brown, pasture-raised eggs.
- Butter. Unsalted butter is preferred, but you can also opt to use olive oil for a leaner version.
- Salt. I love using flakey sea salt in these eggs, but table salt or pink Himalayan salt work, too.
- Cornstarch and water (optional). To make a cornstarch slurry, an optional “hack” to make your eggs fluffier.
Optional flavor-boosting add-ins:
- Chopped fresh peppers. Red or green bell peppers work great!
- Diced onions or chives. Preferable white, red, or green onion.
- Minced garlic. Or garlic powder.
- Cheese. Like cheddar, gruyere, Swiss, gouda, or goat cheese.
- Fresh herbs. Like basil, rosemary, thyme, or oregano.
- Extra seasoning. Everything but the bagel seasoning, steak seasoning, Cajun seasoning, or Old Bay seasoning are some of my favorites.
I Tried Every Soft Scrambled Egg Technique & Hack. Here are the Results:
Soft Scrambled Egg Techniques
- Circling Method. By and large the best method, what I’ve dubbed the “circling method” simply involves cooking the eggs in butter over medium heat, and using a spatula to move the eggs in a circular motion, starting with the outermost part of the eggs near the edges of the pan, and working your way in. More details on this method below.
- Low and Slow Method. This method consists of cooking your eggs for a longer time over low heat. After rigorously testing this method, I’ve concluded that it yields gummy-textured eggs that overall tasted too salty, even with using the exact same amount of salt as in the other methods.
- Chopsticks Method. I first saw this on an episode of Queer Eye of all places! I knew I had to try it. For this method, I just added my beaten eggs to a pan with melted butter over medium heat and continuously stirred with a chopstick. While the eggs were tasty and fluffy, they were broken down into too many pieces for my liking.
Soft Scrambled Egg Hacks
- Adding Sour Cream or Greek Yogurt. While nice and creamy, adding both sour cream and Greek yogurt had a huge impact on taste. I tried with three different quantities, and each time, my trusty taste tester (my husband Rob) and I agreed that the acidic taste was not worth the nice effect these add-ins had on the texture.
- Adding Milk. Creamy and great flavor, but even adding the smallest amount left a mild wetness to the eggs that fell short of the other hacks.
- Adding Baking Powder. This had seemingly no effect on taste, so long as you were able to mix it into the eggs well. But that’s the thing, it was stubborn in integrating into the egg. I had to sift it, and it was just too much work. It did yield fluffy eggs, though!
- Adding Cornstarch. This hack really works. Adding 1 teaspoon of cornstarch into 3 teaspoons of water to form a slurry and then adding it to your beaten eggs truly makes for the lightest, fluffiest eggs. It does, however, mildly change the flavor, taking away some of the richness.
The Top Two Best Ways to Make Soft Scrambled Eggs
After testing every method and every hack, there are two clear winners. Above and beyond any method for making soft scramble, the circling technique is the best. No need for chopsticks, and the eggs taste best cooked over medium heat.
As for hacks, adding cornstarch did yield extremely delicious, light, and fluffy eggs. Out of all the soft scrambled eggs I tried, these had the most volume.
Choosing whether or not to add the cornstarch, or to just use the circling method with simply eggs, salt, and butter will depend entirely on your preference.
Scrambling the beaten salted eggs and in butter without any add-ins, but using the optimal technique, makes for creamier eggs with a richer flavor. Adding cornstarch makes for fluffier and lighter eggs.
If you’re going for the fluffiest, lightest eggs possible, consider adding the cornstarch and water. Still, overall, getting the best soft scrambled eggs will always come down to technique.
How to Make the Best Soft Scrambled Eggs
What is a Soft Scrambled Egg?
Scrambled eggs are eggs that are beaten into a smooth egg wash then cooked in butter or oil on a frying pan. Soft scrambled eggs are scrambled eggs that are purposefully ever so slightly undercooked to retain a softer, creamier texture.
How to Tell If Eggs are Fresh
Eggs taste best when they are fresh! There are a number of easy ways to tell how fresh your eggs are, starting with just looking at them! After cracking your egg, check the inside of the shell for mold. Mold will usually look like little black or brown spots.
Another easy way to check an eggs freshness is by smelling it. Fresh eggs have little to no odor. If you crack an egg open and notice a pungent smell, that’s a good sign that bacteria have most likely entered your eggshell and contaminated your egg.
The third surefire way to tell if your eggs are fresh is by performing a simple float test. Fill a glass with water and very carefully drop the egg into it.
Super-fresh eggs will sink to the bottom and settle on their side (pictured below). If your eggs are still somewhat fresh and safe to eat, they’ll also sink to the bottom, but will stand up on the small end rather than their side.
If your eggs are no longer fresh, they will not sink at all, and instead will just float at the top of the water. In this case, the eggs are not safe to eat.
Crack Your Eggs Into a Mixing Bowl
While we are on the topic of checking for freshness in your eggs, it’s always best to crack your eggs into a bowl instead of directly cracking them into your pan. There are a couple of reasons for this.
One, it allows you to inspect your egg to make sure it is fresh and gives you a chance to remove any eggshells that may accidentally fall into the bowl. You always want to make sure you are starting out with fresh, shell-free eggs.
Green tip: Did you know eggshells can be composted? Check out this article on how to compost eggshells.
Secondly, for the perfect soft scramble, you need to beat and salt the eggs before adding them to the pan.
Add the Salt to the Eggs Before Cooking
Once you’ve cracked your eggs into a bowl and inspected for eggshells, you’ll add your salt. It’s important to salt the eggs before adding them to the pan in order to achieve the best flavor and texture.
Adding salt to the eggs before heating them actually inhibits their proteins from binding too tightly as they heat, leaving you with a softer, creamier scrambled egg.
Especially when making soft scramble, this step is important to getting those moist, creamy scrambled eggs!
Use a Fork or Whisk to Beat the Eggs
After adding the salt to the eggs, use a fork or whisk to beat the eggs until the yolk and whites are integrated and smooth.
You may have to poke the yolk with the tip of the fork to break it to integrate it completely, and you’ll likely need to whisk for 2-3 minutes to get it nice and smooth.
Consider Adding a Cornstarch Slurry
If you want richer, creamier eggs, skip this step. If you want lighter, fluffier eggs, then consider adding a cornstarch slurry to your soft scrambled eggs.
To a separate, small bowl, add the cornstarch and water and mix to combine, ensuring there are no lumps. Then, once your egg wash is smooth, whisk the slurry into it until well-combined.
The Best Technique for Making Soft Scramble
Whether or not you decide to add cornstarch, getting perfect soft scrambled eggs always comes down to technique!
Start by heating your butter over medium heat until completely melted and hot. Then, pour your beaten eggs into the center of the pan, tilting the pan carefully if needed to spread the eggs evenly across the pan.
Next, wait until the outer edges of the egg just start to cook. Your pan should already be nice and hot, so it should only be about 30 seconds before you notice the outer edges starting to cook.
Then, use a rubber spatula to push the edges around the pan in a circular motion. Start with the outermost edges, slowly circling around and pushing the eggs inward, until you are left with slightly undercooked scrambled eggs in the center of your pan.
Leave Your Scrambled Eggs Slightly Undercooked
Once your eggs are scrambled in the center of your pan, slide them onto a plate. At this point, they should be slightly undercooked. This is what differentiates them from hard scrambled eggs which are well-done.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
How to Serve Soft Scramble
For a complete breakfast, check out some of these delicious serving options:
- On avocado toast.
- On a breakfast platter or breakfast sandwich with these Vegan Sausage Patties.
- With these Vegetarian Southern Biscuits and Gravy.
- On a plate with pancakes or French toast as a savory addition.
Storing and Reheating Soft Scramble
If you have leftover soft scrambled eggs, they will stay fresh in an airtight container in the refrigerator for about 3-4 days. They can also be stored in a freezer-safe bag and frozen for up to 6 months.
To reheat, add just a dash of butter or oil to a frying pan and get it hot over medium heat. Add the refrigerated or frozen eggs to the pan and cover. Heat until its thoroughly warmed, stirring occasionally.
Ideally, the internal temperature of the reheated leftover eggs will reach 165°F.
While you can reheat the leftover scrambled eggs from frozen, it’s best to let them thaw in the refrigerator overnight first.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Limit your contribution to food waste by properly storing, reheating, and enjoying leftovers!
Soft Scrambled Eggs Frequently Asked Questions
Is it safe to eat soft scrambled eggs?
Ideally, soft scrambled eggs are cooked to 160°F to ensure they are completely safe to consume. If you don’t have a kitchen thermometer to monitor the internal temperature of the eggs, you can be confident that they’re safe to eat so long as they are not liquid-y.
Why You Should Make these Soft Scrambled Eggs
- They’re simple. Nothing better than a perfectly done soft scrambled egg!
- They’re quick. Less than ten minutes start to finish.
- They’re versatile. Add a flavor enhancer or serve them up as is, and they go with any breakfast or brunch dish!
If you’re loving these Soft Scrambled Eggs and want more egg dishes, check out this Creamy Asparagus Quiche with Gouda and this Vegetarian Breakfast Burrito.
The Best Soft Scrambled Eggs Hacks and Technique
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Ingredients
- ½ tablespoon unsalted butter
- 2 large eggs
- ⅛ teaspoon salt
- 1 teaspoon cornstarch (optional)
- 3 teaspoons water (optional)
Instructions
- In a large frying pan over medium heat, melt the butter and allow it to get hot.
- Crack the eggs into a separate bowl and add the salt. Use a fork or whisk to beat until the yolks and egg whites are well-combined.
- For creamier, richer eggs, skip this step. For lighter, fluffier eggs, add the cornstarch and water to a small bowl and mix to combine, ensuring there are no lumps. Add the cornstarch slurry to the beaten eggs.
- Once the butter is melted and hot, add the egg mixture to the center of the pan, and watch as it spreads out across the bottom of the pan. If need be, slightly tilt the pan back and forth until the egg is in an even layer across the whole pan.
- Wait about 30 seconds until the edges just start to cook. Then, use a rubber spatula to slowly push the eggs around the pan in a circular motion, starting with the outermost edges and slowly moving inward.
- Continue to push the eggs around in a circular motion moving inward, until the eggs are all cooked and in the center of the pan. The top of the eggs should be ever so slightly underdone (they will continue to cook while the egg cools).
- Slide the soft scrambled egg onto a plate and serve warm. Enjoy!
Pro Tips
- If you are making more than two eggs, increase the amount of butter and salt, but keep the amount of cornstarch and water the same (if using).
- Now that you’ve mastered scrambled eggs, learn how to fry an egg in this Over Hard Eggs recipe or how to poach one in this Smoked Salmon Eggs Benedict recipe!
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