The Essentials / Scrambled Eggs

2 weeks ago by

Happy Sunday everyone! Our favorite Sunday is one spent with breakfast in bed. But have you ever noticed even something as simple as scrambled eggs can be so easily screwed up? That’s where our favorite Sophia comes in. Below she continues our new Essential Recipes series with the perfect recipe for scrambled eggs so everything is easy like Sunday morning…

Sophia Roe Atelier Dore

Sophia Roe Atelier Dore

Three eggs
1 ½ tsp. grape seed oil
Pinch of salt
Black pepper

Make it:

“Make sure to start with eggs that are room temperature. I know most of us have been taught to whisk our eggs until the cows come home, but that ends up breaking down the egg, which can lead to stringy scrambled eggs. So don’t pre-whisk!

Instead, heat a medium-sized skillet over low heat and add the grape seed oil. Crack the eggs into a bowl and add directly to the pan. DON’T SEASON! That will break down the eggs too early and give you a super watery and runny scrambled egg (nobody wants that). You can season the eggs at the end….”

“…keep the pan on the lowest setting. These eggs will take longer than you want them to take to finish, but OMG they’re so creamy and perfect! Just keep the heat on low, and stir the eggs in a figure-8 pattern with the spatula. Take them off the heat, just 30-45 seconds before they’re finished, as they will continue to cook when you take them off of the heat.

I love serving these eggs on toast with some chives, hearty crushed black pepper, and Himalayan sea salt. Low and slow is definitely the way to go for perfectly cooked scrambled eggs! Say no to stringy, spongey, watery eggs for good!”

Sophia Roe as told to Atelier Doré

Sophia Roe Atelier Dore

Sophia Roe Atelier Dore


Add yours
  • Jessica May, 13 2018, 3:10 / Reply

    This is a bit confusing, as she says not to stir your eggs before putting them in the pan – but in the picture the eggs have clearly been stirred before they go in the pan.

  • Veronica May, 14 2018, 11:14

    Hi Jessica! Don’t pre-whisk! I removed that pesky whisk photo that was definitely confusing. Sorry I didn’t catch sooner!

  • Consuelo May, 14 2018, 3:21 / Reply

    Depuis quelque temps, certains articles ne sont publiés qu’en anglais : dommage !

  • Veronica May, 14 2018, 11:15

    Hi Consuelo! Yes, this past week we were switching between translators so were delayed at times in putting up the French translation. But you’ll notice this week everything is caught up and we’re back on track! Thank you for your patience. xx

  • I love Sophia’s approach on food and cooking so much.
    We share the same recipie for scrambled eggs and I agree with her: it takes some patience, but they are the best cooked like this. Preparing them is a little meditation in its own: you have to take it slow, be focused and careful.
    Happy Monday!

  • According to the picture Sophia pre-whisked the egg before adding to the pan, the text says not to pre-whisk. So, pre-whisk, or not?

  • Veronica May, 14 2018, 11:12

    apologies that was confusing! don’t pre-whisk! and i removed that whisked photo to help clarify! xx

  • Still searching for the perfect recipe! I love scrambled eggs!

  • I adore the result, I would eat it in any time of the day! :)

  • This method does make a softer and creamier scrambled egg – I just tried! Thank you for posting.

  • Cynthia May, 16 2018, 3:33 / Reply

    Love the jumpsuit. Where can we get them?

  • Yum! Takes ages, though :)

  • I love this jumpsuit, where is it from?

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