Learn how to make perfectly soft and fluffy scrambled eggs with sofrito. They’re packed with epic flavor and a healthy serving of veggies.

A plate of scrambled eggs

When done right, scrambled eggs are the definition of comfort food first thing in the morning. They’re warm, filling, perfect with toast, and pretty darn forgiving to make!

Today I’m sharing both my traditional version of the classic plus an easy way to take things in the flavor department to the next level using sofrito.

Ingredients

Here’s what you’ll need to make the eggs:

See recipe card for exact quantities.

The Power of Sofrito in Scrambled Eggs

A bowl of sofrito

Sofrito is a powerful ingredient is a power house in many traditional Puerto Rican dishes.

It’s a sauce made from onion, garlic, herbs and peppers that is used to add flavor to just about anything savory.

While it’s traditionally used in dishes like arroz con pollo, I’ve been loving it as an easy addition to soups, marinades, and, you guessed it, my scrambled eggs!

Instructions

In a bowl, crack and beat your eggs and salt until the whites and yolks are combined and the color is a smooth yellow. In a non stick pan over medium low heat add olive oil and heat for 30 seconds

Skip this step if you aren’t using sofrito & sazon. Add sofrito to the pan and sauté for a few minutes until it becomes fragrant then add in sazon seasoning. Cook for another 2 minutes, stirring to evenly incorporate the spices into the oil and sofrito.

Gently pour the beaten eggs into the pan and let sit for 10 seconds or until eggs begin to solidify and curdle.

At this point you can start running the spatula through the eggs, making sure to drag your spatula across the bottom of the pan, folding the areas where the beaten eggs are curdling.

Remove the pan from the heat before the eggs are done (when they are mostly solid, but there are still liquid spots).  Continue folding them until they are fully solid. Serve with toast and enjoy!

Hint: tilting your pan so the remaining beaten eggs can touch the open spaces is really helpful in getting things to cook evenly!

Tips for Super Creamy & Soft Scrambled Eggs

Here are my top tips for cooking super creamy & soft scrambled eggs with sofrito:

  • Low heat – everyone is working with different appliances so I recommend starting with low heat and seeing how your eggs respond when they hit the pan. They should not sizzle, and instead should slowly solidify.
  • Crack eggs into a bowl – I can’t stress how important this step is! Cracking your eggs into a bowl helps to prevent any egg shells from making it into your scramble and ensures smooth, creamy eggs that aren’t separated into whites and yolks.
  • Good spatulaa good quality spatula is the best tool for folding scrambled eggs. Make sure you have one on hand before starting!
  • Good nonstick pan – make sure to use a good quality nonstick pan for best success with this recipe.
  • Pay attention to the heat at the end – this is probably the most important tip. You need to make sure to take your pan off the heat before your eggs are fully cooked. This is because the residual heat of the pan will continue to cook the eggs even after it’s off the heat.

Fun Toppings

These are some of my favorite toppings for scrambled eggs if I’m feeling fancy:

  • Hot sauce – this is probably the Moroccan in me talking but I’m a sucker for hot sauce on eggs forever.
  • Avocado – a few slices of avocado really add to the creaminess of the eggs in this dish.
  • Cheese – a little shower of sharp cheddar never hurt no one!
A pan of scrambled eggs

Unnecessary Add Ins

If you’ve been cooking for awhile, chances are you’ve seen someone add all kinds of stuff to their scrambled eggs.

Many cooks swear by adding liquid in the form of water, milk or even heavy cream to their beaten eggs before adding to the pan.

I’m here to tell you that it’s absolutely unnecessary to add anything other than salt to your eggs.

If you want to go crazy, feel free. Just know it’s not at all necessary in cooking a beautifully fluffy plate of scrambled eggs.

A plate of scrambled eggs

Storage

Like most basic egg recipes, this one is best enjoyed fresh out of the pan.

This recipe doesn’t stand up well to freezing.

Happy cooking!

Salima written in cursive
Print
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A plate of scrambled eggs

Scrambled Eggs with Sofrito

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  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: Stovetop
  • Cuisine: Puerto Rican, Latin
  • Diet: Gluten Free

Description

Learn how to make perfectly soft and fluffy scrambled eggs with sofrito. They’re packed with epic flavor and a healthy serving of veggies.


Ingredients

Scale


Instructions

  • In a bowl, crack and beat your eggs and salt until the whites and yolks are combined and the color is a smooth yellow. In a non stick pan over medium low heat add olive oil and heat for 30 seconds
  • Skip this step if you aren’t using sofrito & sazon. Add sofrito to the pan and sauté for a few minutes until it becomes fragrant then add in sazon seasoning. Cook for another 2 minutes, stirring to evenly incorporate the spices into the oil and sofrito.
  • Gently pour the beaten eggs into the pan and let sit for 10 seconds or until eggs begin to solidify and curdle.
  • At this point you can start running the spatula through the eggs, making sure to drag your spatula across the bottom of the pan, folding the areas where the beaten eggs are curdling. Tilt your pan so the remaining beaten eggs can touch the open spaces on the pan.
  • Remove the pan from the heat before the eggs are done (when they are mostly solid, but there are still liquid spots).  Continue folding them until they are fully solid. Serve with toast and enjoy!