Not to be confused with a soft boiled egg, a soft scramble is nearly identical to a plate of traditional scrambled eggs, except that a soft scrambled egg is creamier in texture. Since soft scrambled eggs are cooked in less time on a stovetop over medium-low heat, the result is a fluffy, yet melty barely-set breakfast that never fails to please. High heat can quickly scorch eggs, so the secret to perfectly executed cloud-like curds relies heavily on a stovetop’s heat setting. To better control the cooking temperature of your breakfast, a trick is to add whisked eggs with a fat (butter or olive oil is ideal) to a cold pan before turning on your burner. Afterward is when you can slowly start pushing the eggs to the center of the pan using a rubber spatula. Utilizing a cold pan before turning on your stovetop prevents eggs from being shocked as soon as they hit a hot pan, plus the technique allows you to slowly build heat and ultimately control the overall temperature of your eggs. It’s a cooking technique that while unconventional, will ultimately save your scramble from becoming an overcooked, crispy mess. Egg-prep techniques differ from person to person, but this is one clever cooking tactic that’s too good not to try on your own. Feeling inspired to cook more protein-packed meals from the comfort of your own home? Master our 11 easy egg recipes that prove you should be eating more eggs for dinner.
