Custardy Soft-Scrambled Eggs
Soft-scrambled eggs that are creamy and custardy depend on gentle heat and short cooking time. The goal is to produce fine curds and a silky texture.
Technique:
- Whisk eggs thoroughly; add a tablespoon of cream or milk per two eggs for extra richness.
- Melt butter in a nonstick pan over low heat. Pour in eggs and stir constantly with a spatula, scraping the bottom continuously.
- Remove the pan from heat when the curds are still glossy and slightly runny — residual heat will finish them.
Tips:
- Cook slowly; patience yields a custardy interior.
- Finish with a small knob of butter off the heat for sheen.
- Add delicate herbs at the end to preserve flavor.
This method creates luxurious scrambled eggs perfect for brunch or a special breakfast.