[{"data":1,"prerenderedAt":175},["ShallowReactive",2],{"guide-en-soft-scrambled":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":170,"path":171,"seo":172,"stem":173,"__hash__":174},"guides\u002Fen\u002Fguides\u002Fsoft-scrambled.md","Soft scrambled",{"type":7,"value":8,"toc":116},"minimark",[9,14,30,34,45,54,63,79,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"15 g butter",[18,25,26],{},"A pinch of salt",[18,28,29],{},"Black pepper, to finish",[10,31,33],{"id":32},"method","Method",[35,36,41],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40},"An even yellow mixture with little foam.","whisk","1","Beat the eggs",[42,43,44],"p",{},"Beat the eggs and salt until no separate streaks of white remain.",[35,46,51],{"cue":47,"diagram":48,"number":49,"title":50},"The eggs stay fluid at first.","pour","2","Use gentle heat",[42,52,53],{},"Melt the butter over low heat and add the eggs.",[35,55,60],{"cue":56,"diagram":57,"number":58,"title":59},"Small curds gather into a moist, spoonable mass.","stir","3","Keep scraping",[42,61,62],{},"Stir with a silicone spatula, sweeping the bottom and corners for about 4–6 minutes. Lift the pan off the heat if curds form too fast.",[35,64,69,72],{"cue":65,"diagram":66,"number":67,"title":68},"The eggs hold a soft mound without a pool of raw liquid.","assemble","4","Stop before they dry",[42,70,71],{},"Take the pan off the heat as the eggs thicken. Transfer to a warm plate and finish with pepper.",[42,73,74,78],{},[75,76,77],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[10,84,82],{"id":85},"equipment-heat",[42,87,88],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[42,90,91,94],{},[75,92,93],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[80,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[42,102,103],{},"Large dry chunks mean the pan was too hot or you paused too long. Use smaller heat changes and scrape the whole base.",[80,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[42,111,112],{},"This is a fine-curd scramble. Firm scrambled eggs use fewer, broader sweeps and a shorter cooking time.",[42,114,115],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":32,"depth":118,"text":33},{"id":85,"depth":118,"text":82},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"Small, moist curds that gather on a spoon.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":132,"difficulty":134,"prep":118,"cook":135,"wait":117,"servings":39,"tools":136,"equipment":140,"nonstick":152,"related":153,"art":158,"photo":117,"status":159,"sources":160,"plain":170},"soft-scrambled","Pan techniques","Everyday technique",[],[133],"Creamy","Easy",6,[137,138,139],"20–24 cm frying pan","Silicone spatula","Small bowl",[141,144,146,148,149,151],[142,143],"induction","nonstick",[142,145],"steel",[147,143],"gas",[147,145],[150,143],"electric",[150,145],"A good fit. Use a silicone or wooden utensil.",[154,155,156,157],"unwhisked-scrambled","firm-scrambled","bain-marie-scrambled","akuri","scramble","Researched",[161,164,167],{"title":162,"url":163},"Daniel Gritzer — custardy French-style scrambled eggs","https:\u002F\u002Fwww.seriouseats.com\u002Ffrench-style-soft-spoonable-scrambled-eggs-recipe",{"title":165,"url":166},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":168,"url":169},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsoft-scrambled",{"title":5,"description":125},"en\u002Fguides\u002Fsoft-scrambled","4PeIT8sg0Txlx0vO-Q8p908Wg8ZNWCY2F-7yo5Hp3dI",1791403719961]