The Perfect Soft Scramble
My version of a perfect scrambled egg is soft and creamy, just set, and liberally sprinkled with crispy sage for crunch and dimension. This dish is super simple and comforting, yet is also really impressive to make for a special someone.
Eggs are an utterly simple delight. Cooked well they are a revelation, but as they leave little room for error they are also easy to get wrong. It’s always worth noting when a restaurant nails their eggs time after time, as it usually speaks to a skilled brigade that pays attention to the finer details.
A gentle medium heat will produce custardy eggy folds of scramble. I like to serve my scrambled eggs “soft”, just cooked and a little runny. For a firmer set simply keep the pan on the heat for a further 30 seconds until the eggs are cooked to your preference.
Elevate the eggs even further with a smattering of parmesan, buttery golden toast and some crispy sage leaves. Simply delicious.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I add other herbs or ingredients to my scrambled eggs?
Herbs – omit the crispy sage and garnish your eggs with thinly sliced chives, or fresh thyme leaves. Stir mature cheddar, Emmental, Gruyere or Boursin into the eggs in the last minute of cooking for a cheesy creamy finish. Bring the heat and garnish your scramble with Lao Gan Ma chili crisps or chili flakes. Eggs are a wonderful canvas – experiment and make them your own!
Can I make this dairy-free?
Omit the butter and cheese to make this dairy-free. To make up for these, add a little more vegan butter and finally replace the cheese with vegan parmesan, or see the FAQ above for more delicious topping ideas.
Can I double the recipe?
You can double or quadruple this recipe. Ensure you use a nice large frying pan to fit your toast and eggs comfortably or work in batches.
The Perfect Soft Scrambled Egg
- Total Time: 5 Minutes
- Yield: 1 Servings
- Diet: Vegetarian
Description
My version of a perfect scrambled egg is soft and creamy, just set, and liberally sprinkled with crispy sage for crunch and dimension. This dish is super simple and comforting, yet is also really impressive to make for a special someone. View the cook-along video here
Ingredients
- 30ml rapeseed or neutral cooking oil
- sage – a few leaves, 2g
- 20g butter
- 3 eggs
- 1 slice of sourdough bread
- sprinkle of freshly grated parmesan
- salt and pepper
Instructions
- Add half the oil into the pan on medium heat. Add the sage and cook until crisp- about 1 minute. Remove the crispy sage from the pan, onto some absorbent kitchen paper and set aside. Leave the sage-infused oil in the pan.
- Add half butter into the same pan and once foaming add the slice of sourdough. Cook the bread until golden and toasted on medium heat.
- Remove the toast from the pan and set it aside in a warm spot.
- Beat the eggs well, with a pinch of salt or blend with an immersion blender. Wipe the pan with kitchen paper, then add in the remaining oil and butter. Once the butter foams add the eggs. Cook the eggs undisturbed, until they start to set around the edges of the pan. Stir the eggs with a silicone spatula in long strokes around the perimeter of the pan, then the middle. Keep stirring the eggs for about 30 seconds – 1 minute, until nearly cooked.
- Remove the eggs from the heat as they will continue to cook. Grate over a little parmesan then season the eggs to taste with salt and pepper.
- Pile the eggs onto the crispy sourdough, top with more parmesan, a grind of pepper and the crispy sage.
Serve immediately.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-inspired
