Breakfast
Breakfast
Soft scrambled eggs on toast
Low heat gives you more control over the size and tenderness of the curds.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Whisk gently
Crack the eggs into a bowl. Add milk and salt and whisk until the whites and yolks are evenly combined. Toast the bread while the pan heats.
Keep the heat low
Melt butter in a nonstick skillet over low heat. When it coats the pan, pour in the eggs. Wait a few seconds for a thin layer to set.
Fold into curds
Use a flexible spatula to push the set egg from the edges toward the center. Pause between strokes so soft curds form. If the eggs set too fast, lift the pan off the heat briefly.
Finish and serve
Cook gently until fully set with no visible liquid egg. Egg dishes should reach 160°F / 71°C. Divide onto toast and scatter over chives. Serve immediately.
A little kitchen wisdomLow heat gives you more control over the size and tenderness of the curds. Remove the eggs promptly once cooked so the hot pan does not dry them out.
Make it your own
Use water instead of milk and oil instead of butter if avoiding dairy.
Build a skill while you cookEgg cookery: control the heat →
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