Soft Scrambled Eggs
Soft scrambled eggs finished with olive oil are ready in ten minutes and taste far richer than the butter version. Whisk Embrace right into the eggs while they cook low and slow, then finish with a second drizzle at the table. Its smooth, almond-and-green-tomato character does the rest.
Why Use Olive Oil Instead of Butter for Scrambled Eggs?
Butter can brown or separate if the pan runs even a little hot, while olive oil stays smooth and lets you cook low and slow without worrying about burnt milk solids. It's also not a straight 1:1 swap the way baking is — here oil is whisked directly into the eggs (about a tablespoon per 4 eggs) and brushed into the pan, then finished with a fresh drizzle at the table. A smooth, well-balanced oil like Embrace works best for everyday eggs; for a more peppery finish, try Castel di Lego ORO as the table drizzle only.
Ingredients
- 4 large eggs
- Pinch of salt
- 1 tablespoon Embrace, whisked in, plus more for finishing
- Cracked black pepper
Instructions
- Crack the eggs into a bowl, add a pinch of salt, and whisk in a tablespoon of Embrace until the mixture looks pale and slightly foamy.
- Heat a nonstick skillet over medium-low heat, no higher, and add a small coating of Embrace to the pan.
- Pour in the eggs. Let them sit undisturbed for about 20 seconds until the edges just start to set.
- Using a rubber spatula, gently push the eggs from the edges of the pan toward the center, tilting the pan so the runny egg flows into the empty space.
- Keep repeating this slow push-and-fold motion, taking the pan off the heat every so often if it seems to be cooking too fast, for about 4 to 5 minutes total.
- Remove the pan from the heat while the eggs still look slightly glossy and a touch underdone, they'll continue to set from residual heat as you plate them.
- Divide onto plates immediately and finish each portion with a fresh drizzle of Embrace and a crack of black pepper.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
What's the secret to soft scrambled eggs?
Low heat is the whole trick here. Rushing it is the only way to get this wrong.
Does the freshness of the eggs matter?
Yes. Use the freshest eggs you can find for the best color and flavor.
Any finishing touches worth adding?
A little flaky salt at the end takes this over the top.
Can I use olive oil instead of butter for scrambled eggs?
Yes — whisk about a tablespoon of oil per 4 eggs directly into the mixture, cook low and slow since oil won't brown or separate the way butter can, and finish with a fresh drizzle at the table.
What You'll Need
