These soft scrambled eggs taste best on a slice of whole wheat or sourdough toast topped with some fresh herbs, like chives. SO GOOD!


Tips for making soft scrambled eggs:

1. Non-stick skillet 

2. Silicone spatula

3. Whisk eggs in a bowl before putting in skillet

4. Heat butter or ghee on low-medium heat

5. Constantly stir in small circles until small curdles form. Switch to big sweeps back and forth until larger creamy curds form.

6. Low heat

7. Know that when you turn off the heat, the eggs still cook a little.

Servings: 1


  • 2 eggs
  • 1 tsp grass-fed butter or ghee
  • salt & pepper


  1. Melt the butter in a small non-stick pan over medium-low heat.

  2. Crack eggs into a small bowl, add a little salt, and whisk until well blended.

  3. When the butter is melted/begins to bubble, pour in eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.

  4. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of fresh black pepper and a sprinkle of fresh chopped herbs, like chives (if desired).

{Recipe from InspiredTaste}