[{"data":1,"prerenderedAt":172},["ShallowReactive",2],{"guide-soft-scrambled":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":127,"description":128,"difficulty":129,"equipment":130,"extension":142,"family":143,"meta":144,"navigation":145,"nonstick":146,"path":147,"photo":119,"prep":120,"region":148,"related":149,"seo":154,"servings":41,"slug":155,"sources":156,"status":163,"stem":164,"texture":165,"tools":167,"wait":119,"__hash__":171},"guides\u002Fguides\u002Fsoft-scrambled.md","Soft scrambled",[],"scramble",{"type":9,"value":10,"toc":118},"minimark",[11,16,32,36,47,56,65,81,97,106],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29],"ul",{},[20,21,22],"li",{},"3 large eggs",[20,24,25],{},"15 g butter",[20,27,28],{},"A pinch of salt",[20,30,31],{},"Black pepper, to finish",[12,33,35],{"id":34},"method","Method",[37,38,43],"cook-step",{"cue":39,"diagram":40,"number":41,"title":42},"An even yellow mixture with little foam.","whisk","1","Beat the eggs",[44,45,46],"p",{},"Beat the eggs and salt until no separate streaks of white remain.",[37,48,53],{"cue":49,"diagram":50,"number":51,"title":52},"The eggs stay fluid at first.","pour","2","Use gentle heat",[44,54,55],{},"Melt the butter over low heat and add the eggs.",[37,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"Small curds gather into a moist, spoonable mass.","stir","3","Keep scraping",[44,63,64],{},"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.",[37,66,71,74],{"cue":67,"diagram":68,"number":69,"title":70},"The eggs hold a soft mound without a pool of raw liquid.","assemble","4","Stop before they dry",[44,72,73],{},"Take the pan off the heat as the eggs thicken. Transfer to a warm plate and finish with pepper.",[44,75,76,80],{},[77,78,79],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[82,83,85,88,91],"guide-notes",{"title":84},"Equipment & heat",[12,86,84],{"id":87},"equipment-heat",[44,89,90],{},"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.",[44,92,93,96],{},[77,94,95],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[82,98,100,103],{"title":99},"Troubleshooting",[12,101,99],{"id":102},"troubleshooting",[44,104,105],{},"Large dry chunks mean the pan was too hot or you paused too long. Use smaller heat changes and scrape the whole base.",[82,107,109,112,115],{"title":108},"About this version",[12,110,108],{"id":111},"about-this-version",[44,113,114],{},"This is a fine-curd scramble. Firm scrambled eggs use fewer, broader sweeps and a shorter cooking time.",[44,116,117],{},"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":119,"searchDepth":120,"depth":120,"links":121},"",2,[122,123,124,125,126],{"id":14,"depth":120,"text":15},{"id":34,"depth":120,"text":35},{"id":87,"depth":120,"text":84},{"id":102,"depth":120,"text":99},{"id":111,"depth":120,"text":108},6,"Small, moist curds that gather on a spoon.","Easy",[131,134,136,138,139,141],[132,133],"induction","nonstick",[132,135],"steel",[137,133],"gas",[137,135],[140,133],"electric",[140,135],"md","Pan techniques",{"plain":145},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fsoft-scrambled","Everyday technique",[150,151,152,153],"unwhisked-scrambled","firm-scrambled","bain-marie-scrambled","akuri",{"title":5,"description":128},"soft-scrambled",[157,160],{"title":158,"url":159},"Daniel Gritzer — custardy French-style scrambled eggs","https:\u002F\u002Fwww.seriouseats.com\u002Ffrench-style-soft-spoonable-scrambled-eggs-recipe",{"title":161,"url":162},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fsoft-scrambled",[166],"Creamy",[168,169,170],"20–24 cm frying pan","Silicone spatula","Small bowl","Hyw2Qk9Ouq9Ux10h9JKfz_UERHBwVRIvxTSwjspAQVs",1791339489103]