Kitchen Confidence

How to Make Perfect Scrambled Eggs

By • October 16, 2013 • 130 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! 

Topics: Breakfast

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Comments (130)


about 1 month ago Ernie McGirr

I have to disagree with the sequence for making perfect scrambled eggs. We got this family recipe from an old lady at a Bed & Breakfast place in the north of Scotland about 50 years ago and have been making it since.

Make the eggs as described but omit the cream and add salt & freshly ground pepper before cooking. Follow the instructions until the eggs reach the consistency (soft and runny) you like, take off the heat and quickly add the cream and stir in. The addition of the cream at this stage lowers the temperature to stop the eggs cooking so that the eggs are still perfect when you get them to the table.


2 months ago Teresa Ames

I love that we are talking scrambled eggs..giggles with comforting! I stopped order these out because i sound like a crazy woman ordering and always sending them back. Scrambles soft not runny not omelet style please but small curds. hmm i always get this thing that looks like an omelet thrown into a blender so i do basted but at home it simple butter into the pan whisked till fluffy before going in low temp constant moving into center and turning off pan before finished. Then of course more butter some cheese and avocado for perfection. Yummy!


5 days ago Pam

That's the way I've always cooked them, but will try cream!


2 months ago Coyoty Wright

Well-shaken buttermilk, to make it homogenized and airy, makes very tasty and fluffy scrambled eggs.


2 months ago Kara Mills

I crack the eggs into a bowl and whisk with a Tabasco sauce (to taste) and heavy cream. Melt about 2 pats of butter over medium heat, add the eggs when the butter is melted. Cook the eggs for about a minute, then tilt the pan, moving the eggs from side to side until they are almost done, then carefully fold over. Salt and pepper. Voila!


3 months ago Keith Wright

I've modified my procedure.
Crack three eggs into a bowl, gently.
Use a slotted spoon to scoop out the yolks. Much quicker than the shell OR fingers and less messy.
Cook the whites in ghee until the moisture is gone.
add the yolks to the whites and stir. Do not cook further. white pepper and salt. Done


3 months ago gary

3 eggs and 1 xtra egg yolk,salt pepper. Add milk,cream.or half and half. Mix well pour in a warm pan that has melted butter. Let sit a minute,then move around the pan a bit,turn over w/spatula and take off heat before fully cooked. Easy peasy-why do we have to make a major production out of something so simple and easy?


3 months ago greenchilemaven

Plz excuse me for hogging the stage, but I must not forget to add that the perfect egg for me is topped off with New Mexico hot green chile and a few small chewy rather than crispy squares of cooked bacon that are combined evenly with the egg and then placed down the middle of a hot and freshly made flour tortilla which is then wrapped very much like an egg roll wrapper and then placed into foil and wrapped again and kept warm by preferably steam until time for serving. This of course is known as a Scrambled Egg, Green Chile-Bacon Breakfast Burrito which I always picked up for brunch at a reduced rate from the breakfast burrito man who served from his cart every morning until about 11:30 where I went for my Bachelor's Degree at University of New Mexico in Albuquerque, NM. Oh my gosh were his ever the best and I've tried a few others over the twenty years I spent living in the Land of Enchantment. Thanks for listening.


3 months ago greenchilemaven

By the way I cook mine just the same way as the third method in the article and have for many years now been cooking 2 eggs just this same way using a tiny spatula in a tiny non-stick pan made just for cooking eggs in. I had been cooking the third method for many years for two and when it became just me and me alone to cook for I acquired this tiny egg pan and found I could still use my same method achieving the same or even better results. I swear exactly the same as the third way described in the article even down to the 2 T of butter.


3 months ago greenchilemaven

Whell (pronounced breathy like the word whew only it's wh-ell, got it) Whell, Kenneth, that sounds divine. I know already that I'm thrilled with your method. Did you learn that from someone or did you come up with it all on your own. Can't wait to try it your style. Surely sounds stunning to this scrambled eggs lover.


3 months ago Kenneth

I like to separate the white and yolks, beating the whites until almost forming peaks, break the yolks then gently fold in to the whites. A non stick skillet bacon fat or butter. As they cook gently fold and lift the edge tilting the skillet to allow the uncooked egg to meet the skillet. Add fresh cracked pepper and salt. Remove from the heat when all the loose eggs have stopped moving and fold over toast, English muffin or on pancakes.


3 months ago William

I like to whisk the eggs very vigorously, using an egg whisk or two forks (whichever is handy), whisking in the same direction until bubbles start forming. Then I cook on low, stirring almost constantly. I like to spice it and add fresh cilantro and some cream cheese - sounds weird but very tasty! I like the look of that second method, will have to give it a try!


3 months ago Ruben Marquez

I use the slow and low method and besides the cream, I add a big dollop of ricotta......yummmm!


4 months ago Jim Price

I wouldn't go so far as to say "perfect". Very good scrambled eggs would suffice. I personally use Chef Ramsey's method and am quite content to stick with it. Perfection is in the eye of the beholder.


4 months ago ba

I scramble my eggs the same as the article. However, I do add cheese and sautéed onions.


4 months ago pk

I add 2 tablespoon of cottage cheese--makes them really fluffy


5 months ago Jennifer

We had the best scrambled eggs at the Waldorf Astoria in London. I would love to know the method used there. Guessing cream and slow cooked, but have not been able to duplicate.


5 months ago ward duff

Don't be afraid to add a dab (Or dob, glob) of room temperature butter during the cooking process. Sooo rich and shiny for presentation.


5 months ago supersnoop

Ms. Adude-- this message is for acted like those 3 recipes you trashed were something not edible, when in reality, they all sounded great...FYI--ANYONE who uses the OREO cookie package (in a yellow bag-what the hell is that??) indicating that this processed cookie is a fave of yours, INDICATES that you are NOT any ttpe of foodie and proves you know NOTHING about cooking--maybe a dinner of spaghettios and hotdogs is more your style...


5 months ago Kasey Coff

Four eggs... tiny pinch of salt... loads of pepper... about a tablespoon or so of hot-as-it-gets water straight from the tap. Whisk the eggs with S&P, then whisk in the water to 'temper' them a bit. Nonstick skillet, smidge of butter, low-low heat - and whisk 'em now and then to make them curd-y. Doesn't get any better than that.


3 months ago greenchilemaven

To: Earnestine Butler
Your method intrigues me because it sounds to me very Southern and I am wondering if you are perhaps using a cast iron skillet as your frying pan? My Mother used cast iron, but the pinch of baking powder is the part that I must try. Lemme know so's I can try it in your same kind of pan or skillet, please.


6 months ago Earnestine Butler

Earnestine Butler. Add in a mixing bowl (3) eggs whisk,then add 3 tablespoon of sweet milk,a pinch of baking power,salt and pepper.whisk again for 2 second preheat frying pan cook at med heat 3-4 minutes or until fluffy