soft

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Soft-Scrambled Eggs


If you prefer your scrambled eggs soft, moist, and creamy, turn the heat down and stir frequently to keep the curds fairly small. To maximize the effect, start the eggs in a cold pan to keep them from seizing, and remove them from the stove just before they're done—residual heat will take them the rest of the way. Turn the heat down even lower and stir constantly to end up with rich, spoonable French-style eggs—they might be a little out there for breakfast time, but they're wonderful served on toasts and topped with caviar for a fancy appetizer.

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