This simple recipe, or method, for restaurant style soft scrambled eggs matches up with anything we’ve had when we go out for breakfast or brunch to a nice restaurant. These eggs are fully cooked but creamy and luxurious; you’ll want to have a slice of toast near-by to help scrape up every last bite until you’re plate is clean.
This post is sponsored by DRØM Pepper, but all opinions are my own.
I’ll start this post by admitting, I’m the partaker of scrambled eggs at my house, not the maker of them. Josh is our resident scrambler. And Everett (my 3 year old) would even tell you, “Dad makes better eggs than Mommy.” So, I’ll let him continue in his master craft, meanwhile, I get to skip cooking breakfast a few times a week and sit down to a plate of perfectly cooked scrambled eggs.
Though we haven’t always been (I used to go for oatmeal most often), now I can easily say, we’re an egg family. We try to mostly get our eggs from a local farm, so instead of cracking an egg open to a yellow, nutrition-less yolk, we find a bright orange hue and know they are fresh and full of goodness. We like our eggs every which way – over easy, hard boiled, soft boiled, over medium, fried, basted, and of course scrambled. Now matter how they are cooked we always finish them with a few turns of freshly ground pepper, which seems to perfectly set them apart from just any ol’ cooked egg.
I started using DRØM pepper a few months back and quickly learned that just like salt, there are many varieties, all with differing levels of quality within the pepper world. Upon first taste of DROM pepper, I was hooked. Freshly ground, high quality pepper can change an otherwise simple or blah meal into something that really hooks your taste buds. Especially when you’re cooking with fresh produce, a splash of quality pepper is sometimes all you need.
Far before I started using DRØM, we were making these restaurant-style scrambled eggs but it wasn’t until finishing them off with a good pepper did I feel like they were ready to share with the world. Here are all of my best tips (well actually Josh’s) to perfect soft scrambled eggs, but make sure to have a good quality pepper nearby to finish them off right.
About the Recipe
Eggs should be cooked in butter. I learned this in culinary school but the French-style of making eggs, the traditional way of doing things, is always with butter. I’ve found that any other way comes up short. When you cook eggs in olive oil, they’re good. But when cooked in butter, eggs taste like the only breakfast you want to eat for the rest of your life. And when you go for the butter you want to go all in… get the good stuff, grass fed, European-style butter, because if you’re going to have a little bit of butter every day or every other day, it should definitely be the best quality.
Local farm fresh eggs are best! ALWAYS. You can tell in the color and size of the yolk that they are more nutritious and fresh than the cheap ones you’ll find at the grocery store. We like to buy from a local farm that we know has good practices but if you’re choosing from your local grocer, spend the extra couple of bucks and buy organic, pastured eggs.
For every egg you need about 1/2 tablespoon of milk in your mix for soft scrambled eggs. That means for 6 eggs you need about 3 tablespoons of whole milk, or half in half if you want them really creamy.
Start with a hot pan, we love to use our cast iron for scrambled eggs. Then add in the butter and once it’s melted, add in the egg mixture. Make sure your eggs are ready to go so that the butter doesn’t burn in the pan.
Josh loves to use a jar to shake up the egg, milk, and salt. This gives the eggs a little more viscosity and also makes for an easy pour into the hot pan.
Take your time. Scrambled eggs are most commonly thought of as a quick breakfast or thrown together meal but if you want really good scrambled eggs, take your time as they cook. Turn the heat down and slowly stir, scraping up the cooked pieces from the bottom and letting the liquid parts slip onto the warm surface. Less stirring will create bigger curds in the eggs while more stirring will produce smaller curds.
We’re purist here and don’t add any cheese, though we do often throw some avocado slices on the side. And don’t forget to finish off the eggs with freshly ground pepper.
Here are the secrets to restaurant-style soft scrambled eggs.
- 6 eggs, organic, pastured
- 1 tablespoon butter, grass-fed, European-style
- 3 tablespoons whole milk, or half and half
- 1/2-3/4 teaspoon salt
- freshly ground pepper, to taste
Using a medium jar, shake up the eggs, milk and salt with a couple grinds of pepper. Make sure all of the yolks are broken
Heat up a medium skillet (preferably cast iron) to medium high heat. Add the butter onto the pan.
Once the butter is melted, pour the egg mixture onto the pan. Immediately turn the heat down to medium low. Use a spatula to gently fold and stir the eggs as they cook. Cook just until they are almost done (slightly raw), then, remove the skillet from the heat. The eggs will finish cooking in the warm pan as you get ready to serve them.
Top the eggs with a few grinds of freshly cracked pepper and serve with crispy toast and avocado
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