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Soft scrambled eggs
The difference between a good scramble and a great one is almost entirely the egg. Fresh eggs, laid within 24 hours, have yolks that are deeper in color and richer in flavor. You'll notice it immediately.
This method is low and slow. No high heat. No rubbery curds.
Total time:8 minutes
What you need
- 3 fresh eggs
- 1 tbsp unsalted butter
- Salt to taste
- Optional: 1 tbsp crème fraîche or sour cream stirred in at the end
How to make it
- Crack eggs into a cold nonstick pan. Add butter. Do not whisk beforehand.
- Turn heat to low. Stir constantly with a rubber spatula, moving the eggs slowly around the pan.
- Pull the pan off the heat every 20-30 seconds and keep stirring. The eggs should never sizzle.
- When the eggs are just barely set, still slightly glossy and soft, pull off heat entirely.
- Season with salt. Stir in crème fraîche if using.
- Serve immediately on toast or on their own.
Why fresh eggs matter here
With store eggs, the yolk is pale and the flavor is flat. That's not a technique problem, it's an age problem. Store eggs are typically 4-6 weeks old by the time they reach you. Ours are delivered within 24 hours of being laid. The yolk is deep orange. The scramble tastes like something.
Read more about why our eggs taste different.
Get farm fresh eggs delivered in Allentown, Bethlehem, Emmaus, Macungie, and Alburtis.