What You’ll Need
For the Soft Scramble:
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6 pasture raised eggs
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2 Tbsp butter (preferably from grass-fed cows)
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⅛ cup cheese (herb or chive goat cheese works great, or any soft/shredded cheese you like)
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Salt and pepper to taste
Optional Add-Ons:
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Hash Browns: 8 oz potatoes (shredded, diced, or sliced — or use frozen)
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¼–½ stick butter (for cooking)
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Salt and pepper to taste
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Meat: 6–8 oz bacon or breakfast sausage
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Optional lard or oil for sausage (if using leaner ground meat)
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Let’s Cook
Soft Scrambled Eggs
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In a mixing bowl, whisk eggs gently until yolks and whites are fully incorporated.
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Melt butter in a medium stainless steel or ceramic non-stick skillet over medium heat. Swirl to coat the pan evenly.
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Tip: If the butter begins to brown, the pan is too hot — reduce the heat slightly.
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Pour eggs into the pan and let sit undisturbed for 1–2 minutes, just until the edges begin to set. The eggs should only sizzle briefly when they hit the pan.
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Using a spatula, gently fold the eggs from the outer edges toward the center, breaking up curds to your desired size.
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When the eggs are mostly set but still glossy, add the cheese and fold to combine.
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Cook briefly until the cheese is incorporated and the eggs are soft and creamy — then remove from heat immediately.
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Season with salt and pepper, and serve right away.
