Palace Scrambled Eggs & Toast Soldiers Recipe
Fluffy scrambled eggs served with crispy toast fingers for dunking delight
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Ingredients
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Eggs & Dairy
Toast Soldiers
Method
Eggs & Dairy
- 1
Prep eggs
Crack the 6 large eggs into a medium mixing bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 30 seconds). This incorporates air for fluffier eggs.
- 2
Heat pan
Place a nonstick skillet (10-inch recommended) over medium-low heat. Add 1 tablespoon of the unsalted butter and let it melt and begin to foam but not brown (about 30–45 seconds). The low temperature helps create creamy curds.
- 3
Cook eggs slowly
Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges just begin to set. With a silicone spatula, gently push the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat in gentle strokes every 10–15 seconds. Maintain medium-low heat; total cooking time should be 3–5 minutes depending on stovetop and pan — remove from heat while eggs are still slightly glossy and custardy, as residual heat will finish cooking.
- 4
Finish and season
Immediately add the remaining 1 tablespoon unsalted butter and fold it in until melted and incorporated; this enriches the eggs and yields a silky texture. Taste and adjust seasoning if needed. If using chives, fold in 1 tablespoon finely chopped chives at the end.
- 5
Toast Soldiers
- 6
- 7
Toast bread
Place the buttered side down on the hot skillet. Cook 2–3 minutes until golden brown and crisp, then flip and toast the other side briefly (about 60–90 seconds) just to heat through. Remove to a cutting board.
- 8
Cut into soldiers
Trim the crusts if desired for a classic soldier appearance, then cut each slice into three long, even fingers (soldiers). Sprinkle the cut sides lightly with 1/4 teaspoon fine sea salt to enhance flavor.
- 9