Soft Scrambled Eggs With Avocado
This recipe masterfully guides you through preparing incredibly soft, cloud-like scrambled eggs, a hallmark of skilled cooking. Utilizing a slow, gentle heat and constant, careful stirring in a non-stick skillet, it ensures a custardy texture without browning. Enhanced with heavy cream for richness, the eggs are seasoned perfectly and served alongside fresh avocado and fragrant chives for a delightful and elegant breakfast or brunch.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 10-inch Non-Stick Skillet Crucial for preventing sticking and achieving soft curds
- 1 Heat-Resistant Rubber Spatula Ideal for gentle stirring without scratching the pan or breaking up curds too much
Ingredients
Main
- 12 eggs
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 3 avocados peeled, pitted and sliced
- Chopped fresh chives for garnish
Instructions
- Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.
Notes
Achieving truly soft, cloud-like scrambled eggs is all about gentle heat and patience. Always use a non-stick skillet and a rubber spatula to prevent sticking and scratching. Ensure your butter foams before adding the eggs; this indicates the perfect temperature for a slow cook. Resist the urge to turn up the heat, as this will lead to tough, browned eggs. Stir gently from the outside in, allowing large curds to form. Season generously with a good quality sea salt and freshly ground black pepper at the very end to prevent the eggs from becoming watery. The heavy cream adds a luxurious richness and helps maintain that desired custardy texture. Serve immediately with fresh avocado and chives for a balanced, vibrant finish.