Soft-Scrambled Eggs Recipe

Exactly how you like your scrambled eggs is a matter of preference, but whether you like fluffy, diner-style, or French, custardy eggs, there are a few key techniques that can make them perfect. Everything is described in detail in this recipe for fluffy eggs, but pre-salting your eggs, adding some milk, and making sure the pan heat is appropriate for your style of eggs are critical. 

This is my favorite way of scrambling eggs. It's similar to the ultra-silky, fancy French eggs, but not quite as extreme.

Like the French eggs, these are made over low heat, though it's okay if it's a little more intense than the barely-there heat of the French eggs. And we stir very, very frequently. We still want to break up the curds as they form to prevent them from becoming big and fluffy, but we don't need to pulverize them quite as much as in the fancy French version.

I start in a cold nonstick skillet, just to prevent the eggs from seizing up the way they do when they hit a hot pan. Then I set them over medium-low or medium heat and stir, using a silicone spatula. The wider surface area of the skillet allows curds to form more quickly than they would in a saucepan, which is fine in this case. The spatula, meanwhile, is friendly on the nonstick surface, and breaks up the curds more gradually, allowing them to become slightly bigger.

Pretty quickly, these eggs will start to set.

It's important to take the eggs off the heat a little before they reach the desired doneness level, since they will continue to cook from residual heat, especially while still in the hot pan. If you take them off the heat and find after several seconds of stirring that they're still not where you want them, you can always pop the pan back on the heat for a few seconds to nudge them in the right direction. The resulting eggs are creamy and moist, but not wet or runny.