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Breakfast for One

Soft Scrambled Eggs

Rich, glossy scrambled eggs made soft and custardy with a spoonful of mascarpone or crème fraîche — a simple swap for restaurant-style texture at home.
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Yield: 1 serving
Total Time: 10 minutes

Ingredients
  

Egg Mixture
  • 3 eggs
  • 1 tbsp mascarpone cheese or crème fraîche
  • A pinch of salt
Serve
  • Fresh chives or freshly ground black pepper
  • Pan-fried tomato slices
  • Salami or thick bacon

Instructions

  • Whisk the eggs with mascarpone (or crème fraîche) and salt until smooth.
  • Heat a small nonstick pan over medium heat and add a knob of butter.
  • Once the butter melts and foams, pour in the eggs and reduce heat to medium-low.
  • Stir continuously, forming soft curds. Remove from heat while still slightly wet and glossy — they'll finish cooking off the heat.
  • Top with chives or black pepper. Serve with pan-fried tomato and salami or bacon, if using.

Watch the Recipe

Notes

  • Crème fraîche leans more toward flavor, mascarpone more toward texture — either works, so pick based on what you're going for.
  • The eggs should look a little wet and glossy when you pull them off the heat — that's the fat, not undercooked eggs, and they'll set further from residual warmth.
  • A small (8-inch) nonstick pan gives better heat control than a larger one and helps the curds pile up instead of spreading thin.