Soft Scrambled Eggs
@thatdudecancook demonstrates the key to perfect, creamy scrambled eggs: cooking them low and slow and using the pan's residual heat to finish them to a soft, custardy texture.
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@thatdudecancook demonstrates the key to perfect, creamy scrambled eggs: cooking them low and slow and using the pan's residual heat to finish them to a soft, custardy texture.
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Crack eggs into a small bowl and whisk until uniform.
Place a non-stick pan over medium-low heat.
Add the unsalted butter to the pan and allow it to mostly melt.
Pour the whisked eggs into the pan and season with salt.
Using a spatula, constantly and gently stir the eggs, scraping the bottom of the pan.
When the eggs are beginning to form soft curds but are still very wet, turn off the heat.
Continue stirring the eggs off the heat for about 10 more seconds, allowing the residual heat of the pan to finish cooking them to a creamy consistency.
Immediately transfer the eggs to a plate to stop the cooking process. Serve on toast if desired.
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