Kitchen Confidence

How to Make Perfect Scrambled Eggs

By • October 16, 2013 • 58 Comments

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! 

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Comments (58)


2 days ago Patricia Calcagno

James, you are not crazy at all. The super high heat, super fast, swirling technique is what Julia Child taught on one of her classic 1960's TV programs.


5 days ago Mo

I use both the first with cream and the classic,never heard of the second one might try it.I add cheese to mine too sometimes which is nice.


9 days ago Jeanne

I like to use the classic method. It makes huge, soft curds of eggs that are well cooked & not runny. BTW-The pan looks a lot like one I bought at Bed, Bath & Beyond. It is a ceramic coated non-stick by Aeternum & is a dream to use! Just remember not to use cooking sprays in it & always use wood or plastic utensils only. Also, don't plunge into washing water while hot; let it cool down first or the ceramic will crack! I think I paid about $25-$30 for an 8" pan. Prices go up according to size.


30 days ago Jewels Vern

A nice recipe from Russia:


2 months ago Katherine Guzman

Can you please tell me what that GORGEOUS pan is?????


2 months ago Annie

I like to do something between low-and-slow and the classic variation! perfectly scrambled eggs..


3 months ago DragonFly

Oh I'm trying this I just bought some organic fresh nutmeg, thanks for sharing!


3 months ago Irenehope

Why must it always be salt and pepper? My soft scrambled eggs always get salt and nutmeg.


3 months ago DragonFly

The creamy custard eggs are so good, I add a little grated old cheddar, just a little and some nice fresh chives!


4 months ago benj

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


4 months 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!


5 months ago benj

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


5 months ago Takura

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


5 months 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.


5 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.


6 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...


6 months ago rei

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


3 months ago 212er

You can find the pan here:


6 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!


6 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!).


6 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.