Soft Scrambled Eggs

• 150 g (3 large eggs (150 g without shells)) — Large whole eggs, raw
• 8 g (2 tsp (8 g) unsalted butter) — Unsalted butter
• 0.8 g (1/8 tsp (0.8 g) fine salt) — Fine salt
• 0.3 g (1/8 tsp (0.3 g) ground black pepper) — Ground black pepper

Method

1. 1Crack and inspect the eggsCrack all three eggs into a small bowl, remove any shell fragments, and discard the shells away from the work area.30 secLook for: The bowl contains three clean yolks and whites with no shell pieces.Safety: Wash hands and any surface touched by raw egg.
2. 2Whisk and season the eggsAdd all fine salt and black pepper, then whisk the eggs briskly until the whites and yolks are completely joined and the surface is lightly foamy.30 secLook for: No clear streaks of egg white, fine salt, or black pepper clumps remain.Safety: Keep the raw egg bowl separate from ready-to-eat food.
3. 3Warm the skillet gentlySet a 20 cm nonstick skillet over medium-low heat for 45 seconds; the pan should feel warm rather than smoking hot.45 secLook for: A drop of water sizzles softly and does not jump from the pan.Safety: Keep the skillet handle turned inward.
4. 4Melt the butterAdd all 8 g butter and swirl it across the base until melted and foamy but not browned.20 secLook for: A thin layer of pale foam coats the skillet.Safety: Butter and the skillet are hot; avoid touching the pan rim.
5. 5Form soft egg curdsPour in the whisked eggs and draw a silicone spatula slowly from the outside toward the center, pausing between strokes so soft curds can form.1 min 30 sec · 160°FLook for: The eggs hold moist small curds and no liquid egg runs when the skillet is tilted.Safety: Cook eggs to 160°F; use pasteurized eggs if a softer result is required.
6. 6Rest and serveRemove the skillet from the heat, fold the seasoned eggs once more, rest for 20 seconds, and slide the complete serving onto a warm plate.30 secLook for: The curds stay glossy and tender without a raw liquid layer.Safety: Serve immediately and refrigerate any leftover egg within 2 hours.