Soft Scrambled Eggs (The French Method)

French-style scrambled eggs have a soft and creamy texture. They’re easy to make and aren’t that different in method from regular scrambled eggs.

French-style scrambled eggs on a white dinner plate.

What are Soft Scrambled Eggs?

Unlike hard scrambled eggs, French scrambled eggs are not cooked through until dry. Instead, they are cooked slowly over low heat and stirred often so that no eggs are in contact with the pan for long enough to dry out. The final product has a smaller curd structure because of all that stirring.

These scrambled eggs are very creamy in texture. Note that some Americans dislike this because it seems like the scrambled eggs are partly raw. If that’s you, you can cook them for longer until dry or try the American hard scrambled method.

How to Make French Scrambled Eggs

Crack the eggs into a bowl.

Two raw eggs in a gray bowl.

Whisk a bit. Ideally the yolks and whites will be fully incorporated into each other. These ones below could use a bit more whisking.

Raw eggs in gray bowl with a fork that has been used to whisk them.

Melt 1 teaspoon of unsalted butter in a small skillet over low heat.

Pat of butter melting in pan on a stove.

Once melted, pour the eggs into skillet.

Whisked eggs being poured into a pan on the stove.

Stir.

Raw eggs being stirred with a wooden spoon on the stove.

After a bit, some of the egg will start to solidify and form curds.

Eggs starting to cook and form curds.

As they continue to cook, they’ll start to solidify more quickly and you need to keep stirring to stop them from getting too well done.

Eggs being stirred in a pan as they cook and solidify.

When they’re cooked mostly through but are still slightly wet, transfer them to a plate. They’ll have a nice, soft, creamy texture.

Soft French style scrambled eggs on a white plate with a nice, soft, creamy texture.

 

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Soft Scrambled Eggs (The French Method)

French-style scrambled eggs have a soft and creamy texture. They’re easy to make and aren’t that different in method from regular scrambled eggs.

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving

Ingredients

  • 2 eggs
  • 1 tsp. unsalted butter

Instructions

  1. Crack the eggs into a bowl and whisk. Ideally the yolks and whites will be fully incorporated into each other.
  2. Melt butter in a small skillet over low heat. Then, pour the eggs into skillet and stir.
  3. After a bit, some of the egg will start to solidify and form curds. Continue stirring.
  4. When they’re cooked mostly through but are still slightly wet, transfer them to a plate. They’ll have a nice, soft, creamy texture. 

     

This post originally appeared in April 2018 and was revised and republished in April 2021.

Soft Scrambled Eggs (The French Method)
Soft Scrambled Eggs (The French Method)

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful and of COOKtheSTORY and of the podcast Time Management Insider. Her sites reach over 2 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, recording, interviewing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!