Kitchen Confidence

How to Make Perfect Scrambled Eggs

By • October 16, 2013 • 48 Comments

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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.

Scrambled eggs from Food52

Scrambled eggs and toast: sounds like an ascetic breakfast, lunch, or dinner. Sounds plain. Sounds boring. Sounds like something you'd eat in a dark kitchen, alone, standing up, quickly and efficiently with a tiny frown. And, if you're one of those people that's suffered from rubbery-egg, burnt-egg, or dry-and-crumbly-egg syndrome, it sounds simply unappealing.

But scrambled eggs, when done right, can one of the most glorious, indulgent, and straight-up sexy meals of all time. You could make them for breakfast, lunch, and dinner, each in a different pan, each with a different technique -- and all would be, in their own creamy, runny, fluffy way, perfect.

Grab some eggs, some butter, and your favorite pan. Let's make scrambled eggs and toast something worth eating, all week long.

The Low and Slow Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Creamy, rich, custard-y eggs with tiny curds.

How to do it: Break your eggs into a bowl, and whisk with 2 tablespoons of cream (or more!). Heat your non-stick or ceramic pan over low heat; melt a tablespoon of butter. Pour your eggs into the pan, and stir constantly with a wooden spoon. You want the eggs to cook slowly, so if they start sticking, turn your heat even lower. Stir, stir, stir, until the eggs look like pudding and your curds are all tiny and it looks like scrambled-egg soup in the best possible way. Take off the heat just before they look done. Season with salt.

Note: These can also be made with a saucepan and a whisk, à la Jean-Georges Vongerichten

Why we love it: Few things feel as luxurious as these rich, silky eggs; eating them out of a bowl with a spoon, wearing pajamas and fluffy socks, is one of life's greatest pleasures. If you're feeling even more indulgent, use crème fraîche -- or top the whole thing with caviar. 

The Rogue Method (à la Saltie in Brooklyn)

Scrambled eggs from Food52 scrambled eggs from Food52

Yields: Perfectly-cooked whites and runny yolks -- all scrambled together.

How to do it: Get an enamel or nonstick pan on the stove. Put in around a tablespoon of butter, and let it melt over medium-low heat. Crack an egg into a bowl -- leaving it whole! -- and slide it into your pan. Repeat with as many eggs as you'd like. Once your eggs are in there, carefully scramble the whites until they are cooked -- leaving your yolks intact. Once the whites are cooked, take the pan off the heat, crack the yolks, and mix it all together in the pan. Season with salt and pepper.

Why we love it: With this method, you get the best of the scrambled-egg and fried-egg worlds: fluffy, perfectly-cooked whites, and rich, runny yolks. Serve it with toast to scoop up any leftover yolk.

The Classic Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Soft, fluffy eggs with big curds.

How to do it: Crack your eggs into a bowl, and whisk. Season with salt and pepper. Melt 2 tablespoons of butter on medium heat. Pour your eggs in, and let them stand for a few seconds. Then, start nudging: nudge your eggs towards the center, wait a few seconds, then nudge again. Do this until you have big, fluffy curds in the center of your pan. Take the eggs off the heat when the curds are set but still a little runny; they'll continue to cook on the way from the pan to your plate.

Why we love it: These are your no-fuss scrambled eggs: the ones you could make every morning for breakfast and live a very happy life. We make these when we don't have twenty minutes to spend stirring over the stove.

How do you make your scrambled eggs? Let us know in the comments! 

Tags: eggs, scrambled eggs, how-to, how to, breakfast

Comments (48)


23 days ago benj

thanks james. i'll do that. anybody, please enlighten me as to the difference between a marmalade and a jam. Recipes, anyone?


about 1 month ago james

This is going to sound crazy, but the best way to a fluffy egg is to cook it super high and super fast. Heat non stick pan on high for two minutes, add butter and then eggs, cook for 20 seconds while swirling it in a circular motion. and you are done!


about 1 month ago benj

thanks.i'll try the other methods for scrambled eggs.


about 1 month ago Takura

I go the classic everytime will try the low and slow but I like big fluffy curds


about 1 month ago Joycene

Heat the butter while mixing the eggs. I use about 2-3 teaspoons of whipped Philadelphia cream cheese in before cooking the egg, which should be stirred often. These eggs are creamy, fluffy and delicious. Even better if you have small bits of cream cheese that don't completely blend it. Also, you can sprinkle some dill weed into the eggs while mixing and top with a dollop of sour cream with this one.


2 months ago Simone Brightstein

I know this is anathema to cooks but I can 't BEAR any hint of runtiness in my scrambled eggs,so I cook them until they're practically burned. Sorry.


3 months ago Bruno Schneider

The key is to use a double boiler to keep the temperature under control because eggs are extremely fragile and cooking them directly alters the taste into more of an omelette.
So beat the eggs well, add a little cream or butter (and any other treat like chives or very small amounts of truffle), stir them constantly and take them out when they are nice and still a bit runny.
The ultimate is to store the eggs for a few days in a sealed container with a truffle. The egg will absorb the truffle taste...


3 months ago rei

I would also like to know where to get the ceramic pan pictured.


3 months ago Tammy Campbell

I always just beat the eggs,add salt and pepper and scramble in butter.I don't over-scramble as I like my eggs just set,not dry and not runny. Add some ketchup and toast and yum!


3 months ago Debbie

I can't stand runny eggs so when I go to a restaurant I tell them rubbery is fine. In fact, I don't mind if they squeal (the sound rubbery eggs make in the pan). However, ideally I'd just like them cooked thoroughly but not rubbery. What I've found works the best is I whisk the eggs and add salt and pepper (before or after in the pan is fine). I add shredded cheddar cheese and keep whisking until they're fluffy but done. You get your nice, fluffy eggs without them still being partially raw (Gross!).


3 months ago prem kishore

Ever tried a spicy scramble? Beat up four eggs in a bowl. Slice one or two green chillies, a pinch of golden yellow turmeric, one emerald green curry leaf chopped fine, a small pearly white onion diced .Add to the eggs. Beat briskly. Squeeze a luscious red cherry tomato into the bowl. A tablespoon of butter on the pan, heat well.Add the glorious mix, tone down heat and scramble the mixture till eggs are cooked. Remove and add a sprig of tender green cilantro on top.


3 months ago arbeenyc

These are all fine. However, the way I learned - and the method I prefer - is to cook the beaten eggs in a double boiler with a generous amount of butter. No cream. Lightly salt and pepper the beaten eggs before cooking. This yields soft, creamy eggs. They need to be whisked or stirred all the time for they'll cook very quickly over the boiling water.


4 months ago Michael Choy

I used to always be an over-easy guy, but I am a convert of the low 'n slow method - such scrumptious velvety egg sauce on my (carb of choice)! My question: what pan is used in those pictures?? I haven't found a good alternative to Teflon, and that one looks a dream!


3 months ago Robin

Michael, I don't know what pan this is but I absolutely adore my ceramic lined cookware. I have some made by Tramontina, and have also seen a nice set at Bed Bath and Beyond but can't remember the brand. I will never go back to Teflon. Just let it get warm before putting the food in it and use non metal utensils (I love Calphalon tools). Also, use butter or oil for cooking instead of sprays like Pam. I cook my eggs with just a small amount of milk or half-n-half in just a little butter using the third method listed here. Late in the cooking process, I add a little grated cheese. My husband loves to cook but says I make the best eggs he has ever had! You don't have to spend a lot of money to get just the basic saucepans and a couple sizes of skillets. Walmart even has some skillets, but I haven't tried them. Good luck!


3 months ago Robin

Oh...and also a bit of salt and pepper;).


about 1 month ago JohnL

Scanpan makes a line of ceramic titanium non-stick cookware that you can use metal utensils with. It is wonderful to cook with. It can be subjected to searing temperatures (up to 500 degrees no problem). The downside is that the bigger pieces are HEAVY (the wok weighs a ton but heats up good & hot and has superb heat retention qualities), unfortunately Scanpan is some of the most expensive cookware on the market. But it is durable and has a lifetime warranty.


4 months ago fawmy



5 months ago Luvtocook

Just made #3 method yesterday (yummy!) so was curious to see what the three methods were. Thanks for the variations. Eggs scrambled and a side of fruit bread is my very favorite breakfast although I don't have fluffy slippers. Maybe Santa will bring me some (which means I'll buy them myself). :)


6 months ago angiemama

Just tried the Rogue method substituting olive oil for butter and they were the best eggs I have ever had.


6 months ago LB

Could eat for breakfast every morning? Why just breakfast? I eat these things all day long! Oh, and try option #2 served over fresh sauteed sweet pepper and spinach. Yummm!!!


6 months ago Mel

Am I the only one hesitant to eat a runny yolk? Can't you get Salmonella?


4 months ago Indy6

Hi Mel. most cases are when raw egg is used in a food 'vehicle' like mayo or mousse that's then left sitting around letting bacteria grow. It's also a problem with eggs farmed in less than favourable conditions. Try finding a reliable source of free-range organic eggs from healthy farms.


6 months ago thirteenJ

A spoonful of sour cream stirred into cooked scrambled eggs


6 months ago YetAnotherDave

I prefer to crack the eggs over melted butter, leaving the yokes intact until the whites begin to solidify, then breaking the yokes and swirling them both together for a bi-colorful finish.