Restaurants›EggBred›Scramble Me Softly Recipe

Scramble Me Softly Recipe

Inspired by EggBred
Time25m
Serves4

Make Scramble Me Softly Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the scrambled egg filling

For the sandwiches

Method

For the scrambled egg filling

1

Prep eggs

Crack the eggs into a medium bowl. Add the whole milk, salt, and half of the chopped chives. Whisk vigorously until fully combined and slightly frothy — this introduces air for a soft texture.

2

Heat pan

Place a nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt until it foams but does not brown. The pan should be warm but not hot; cooking slowly yields very soft curds.

3

Cook eggs

Pour the egg mixture into the skillet. Let it sit undisturbed for about 20–30 seconds until the edges just begin to set. Using a silicone spatula, gently push the set edges toward the center, allowing uncooked egg to flow to the pan. Continue with gentle, deliberate folds every 10–15 seconds. Cook until the eggs are mostly set but still glossy and slightly runny — about 3–4 minutes total. Remove the pan from the heat while the eggs are slightly underdone; residual heat will finish them.

4

Finish

Add the remaining chives and freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning if needed. Keep eggs warm while you toast the buns.

For the sandwiches

5

Prepare buns

Split the brioche or potato rolls and spread a thin layer of mayonnaise on the bottom halves and a thin smear of Dijon mustard on the top halves. Spread the 1 tablespoon unsalted butter on the cut sides of both top and bottom buns for toasting.

6

Toast buns

Heat a separate skillet or griddle over medium heat. Place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Watch carefully to prevent burning. Remove from the pan and keep warm.

7

Assemble sandwiches

Place one slice of cheddar on each toasted bottom bun. Divide the soft scrambled eggs evenly among the four buns, piling the eggs on top of the cheese so residual heat melts it slightly. If using bacon or sausage, add one slice/ pattie atop the eggs. Top with the toasted bun halves.

8

Serve

Press lightly to compact, slice in half if desired, and serve immediately while warm. Optionally garnish with extra chives or a grind of black pepper.