Basics: How to Make Soft Scrambled Eggs

The secret to getting the creamiest scrambled eggs? Low, even heat and constant stirring.

In our Basics series, we tackle the simple kitchen tasks; no job is so small that it doesn’t deserve to be done perfectly.

Fashioning a double boiler from a metal bowl and a pan of gently simmering water creates the low, even heat that eggs love (think custards, curds, and pastry creams). Cooking eggs this way yields a scramble with a super-creamy, luscious texture—it takes time, but your patience will be rewarded. Some other scrambling strategies:

A rubber spatula helps keep the curds from clinging to the bowl, and keeping them constantly moving prevents larger curds from forming for a smoother result.
Add a little cream or butter for an even creamier final product.
You can cook the eggs to your desired consistency; a longer cook time yields tender, fork-friendly eggs, while a softer scramble is perfect spread on hearty toasted bread.