Fluffy Soft Scrambled Eggs Recipe

When I’m making eggs for myself and my family, I want them to be wow-worthy. That’s true whether I made something simple like these soft scrambled eggs or a little more complex like Çılbır Turkish Poached Eggs, all runny and oozing with creamy, garlicky flavor. In this recipe, I keep the humble scrambled eggs quick and easy but give them the same 5-star treatment. First, I gently cook the eggs until they are fluffy and almost set. Then I dial things up to 10 with my secret ingredient: Greek yogurt! The yogurt creates an irresistible richness, velvety texture, and the slightest tang. Plus, it’s a healthy—and more flavorful—alternative to the cream that’s typically used in scrambled egg recipes. You won’t believe just 4 ingredients can taste this good! Finish the eggs with a sprinkle of minced chives and serve with a fruit salad for a healthy weekday breakfast. If it’s the weekend I might get a little more extravagant!
Creamy, soft scrambled eggs go beautifully with Simit, a Turkish bread coated in nutty sesame seeds, and simple sides like my 5-Minute Marinated Feta, 3-Ingredient Mediterranean Salad (yes, we love a breakfast salad!), and Quick Berry Compote. A few quick-to-make extras and breakfast becomes brunch with friends!

What You Need to Make Soft Scrambled Eggs

Scrambled eggs are extremely versatile. If you have ingredients–like herbs, spices, or cheeses–that you love, feel free to throw them in and make this recipe your own. You can never go wrong with a dash of Aleppo pepper in my opinion!

Eggs: I always use large eggs, but you can use what you have on hand. Just make sure they are fresh. Kosher salt: If you don’t have any on hand, you can substitute kosher salt with table salt, just add a small (rather than a healthy) pinch. Extra virgin olive oil: Olive oil lends both texture and flavor to this dish, so you’ll want to use a high quality, extra virgin olive oil, like our Arbequina or Nocellara. Quality olive oil has a more complex flavor and a peppery backnote. Greek yogurt: I like to use just a few tablespoons of full fat Greek yogurt as a healthy source of protein, and because it’s richer and more subtly tangy than nonfat. That said, nonfat and low fat Greek yogurt will all work well for this recipe. Chopped chives: Use an extra sharp knife or kitchen scissors to chop the chives so they don’t bruise. Thinly sliced green onion tops (the bright green part) will also work here. Rubber spatula: A rubber spatula is best for cooking scrambled eggs because it can easily scrape eggs off the bottom without scratching the pan, resulting in a fluffy and evenly cooked texture. If you don’t have one, a wooden spoon or heat-resistant silicone spatula works well–just be sure to avoid metal as it will scratch your pan.

How to Make Scrambled Eggs

Scrambled eggs are pretty easy. I mean, let’s be honest here, but a how you scrape the eggs on the pan and the ingredients you use do impact how large, creamy and soft the curds become.

Prep the eggs: Crack the eggs on your countertop (cracking the eggs on the side of a bowl can drive the shell into your eggs) into your mixing bowl. Season with a healthy pinch of kosher salt. Add 1 tablespoon of olive oil and whisk until the oil combines with the eggs. Oil the skillet: In a small nonstick skillet, add 1-2 tablespoons of olive oil and set over medium heat. Warm the olive oil only for 30 seconds or so, then add the whisked eggs. Cook the eggs: Cook the eggs over medium heat, stirring regularly with a rubber spatula, until the eggs are beginning to set (there should be some wet parts, and that’s okay). Add the yogurt: Just before the eggs are fully cooked, turn off the heat and stir in the Greek yogurt. Keep stirring until the yogurt has melded with the eggs and the eggs are cooked to a soft scramble. Sample and add more salt to taste. Serve: Transfer the scrambled eggs to serving plates and finish with the chives. Enjoy immediately.

Soft Scrambled Eggs vs. Hard Scrambled Eggs?

Hard scrambled and soft scrambled eggs use the same exact ingredients, the only difference between the two is how the eggs are cooked.

Soft scrambled eggs are cooked over low heat, gently stirring or pushing the eggs constantly, until they are just set but still creamy and custardy. The low heat and constant stirring keeps the eggs delicate and velvety. Hard scrambled eggs are cooked over higher heat, stirred aggressively, and cooked until they’re well done. Think of the classic diner scrambled eggs. They tend to have a firmer, dryer, more rubbery texture.

5 Tips For The Best Soft Scrambled Eggs

Mix Things Up: How to Make These Scrambled Eggs Your Own

These scrambled eggs are delicious and flavorful with just 4 simple ingredients. What I love about this recipe, though, is how versatile it is: you can experiment and make these scrambled eggs totally your own. Here are some ideas to mix things up:

Stir in some crumbled goat cheese at the very end, just after you’ve mixed in the Greek yogurt. Top with fresh herbs like parsley and mint. Add spices, like Aleppo pepper for an added kick. For an added allium flavor, cook minced shallot with the oil until softened before adding the eggs.

What to Serve with Soft Scrambled Eggs

These scrambled eggs are perfect on their own as a healthy breakfast recipe, and they’re certainly hearty enough to fill you up. That said, if you’d like to include them as part of a fuller meal or a luxurious weekend brunch, you can top with marinated mushrooms to make the humble scrambled egg feel a bit more elegant. I also love to build out a spread with something crusty, like fresh homemade pita, simit, or za’atar bread rolls. Or something sweet, like this Easy Orange and Pomegranate Salad or even Baked French Toast. On the savory side a traditional Greek salad or 3-ingredient Mediterranean salad, or olives drizzled with extra virgin olive oil and a splash of balsamic vinegar. Of course you can always include an afternoon sipper with brunch like a mimosa or this fruity Red Sangria recipe.