Make Your Scrambled Eggs Creamier—Without Adding a Thing

March  8, 2017

To make the dreamiest, creamiest scrambled eggs, you don't need any additional ingredients: No cream or half-and-half or crème fraîche; no cornstarch or potato starch; no "who's-its and what's-its galore."

But what you do need is a blender.

And while this doesn't bother me—I rip-roar through the kitchen using every utensil and appliance in site—, perhaps it will irk you. (Commenters, have at it!)

There, on the left, is our destination. And there, on the right, is how we'll get there.

And so I defer to Tyler Kord, Chef at No. 7, author of the delightful A Super Upsetting Cookbook About Sandwiches, and brain-father of the Broccoli Classic.

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While "there are many ways to [scramble eggs], and all of them are good, there is one perfect way," Kord writes. And the only "secret" to the Platonic scramble, according to Kord?

Crack the eggs into a blender and puree on the lowest setting until the eggs are totally uniform.

When the yolks and whites are completely blended together...

...your scrambled eggs will taste better than if they are only partially mixed with a fork. I think it's that the uniformity in the protein composition allows the eggs to cook more evenly and gives you a much smoother texture [...]. They are so delicious that people will ask you if you put milk or cheese in them, and you will say, 'No,' and they will respect you for it but will still be a little dubious.

And, in my experience, it's true! I tasted the eggs and dropped my jaw. They were homogenous and lush, creamy but not damp, good to eat on their own but also the ideal consistency for a sandwich. And they had a pure eggy-in-a-good-way flavor, not dulled at all by intervening dairy products.

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Top Comment:
“eggs = 1 serving Recipe can be doubled, tripled... ... *NOTE: The purpose of the "pinch baking powder" is it will make the scrambled eggs fluffier & WILL NOT add any flavor or taste. ”
— Gw M.

They were the best scrambled I had ever made.

Ignore all the other random stuff on my plate (hazelnut? sweet potato?) and focus on those eggs.

Here's how it works:

  1. Blend four eggs, letting the machine whir for just 3 to 5 seconds, until the eggs are totally uniform and a bit frothy. (You can try this with a whisk, but I believe you can achieve with a blender what you cannot by hand.)
Looks like a latte!

2. Pour the eggs from the blender into a nonstick pan, add 1 teaspoon butter and 1/2 teaspoon salt, and set over medium-low heat.

3. Use a heatproof rubber spatula to stir the eggs well until they just start to set.

4. Now slow your stirring, allow large curds to develop. "Scrambled eggs should have curds about the size of a quarter," Kord writes. "We are not making those goofy French ones that look like cottage cheese; we are making something that looks like what your mom made for you when you were a kid. But the perfect version of that."

5. When you have glossy, quarter-sized curds, you're done. Eat! Rejoice! Resolve to keep your blender in a more readily-accessible place.

I may have taken it a little bit too far, but regardless: These are great scrambled eggs!

I know there are a lot of ways to scramble eggs, and a lot of claims of perfection, but I'm declaring an allegiance: From here on out, this is my actual go-to method—blender and all.

How do you make your scrambled eggs? Tell us in the comments below.


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See what other Food52 readers are saying.

Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.


[email protected] March 5, 2019
Seriously ? Have you learned NOTHING from Jacques & Julia ??
Sandi June 27, 2018
I Really don't want to pull out & clean-up my blender just make eggs! Like others, I've been Shaking-up my eggs --with a bit of of milk-- in a Jar for about 15+ years, and they come out Great. Add a little Stirred (and therefore Runny) Goat Cheese near the end of cooking, and Never let them cook until Dry -- you've got Perfection! Pepper to taste after plating...
Jaye B. June 29, 2018
I agree about the blender, plus I'm not a fan of putting a lot of air into the eggs. It's 'creamy' I'm looking for, not fluffy. Now I wonder if someone is going to invent an "As Seen On TV" special jar - maybe with interior protrusions for mixing faster - just to shake up eggs. I have a plastic cup with a lid from my Mom that has a sculpted design jutting from the bottom. It only holds about 8 oz but she always used it to mix a flour & water thickener or vinegar & sugar for cucumbers. I'm going to try an egg in it. And I'll be looking for "stirred" goat cheese which I've never heard of!
Sandi June 29, 2018
Sounds like a neat little Cup, Jaye!
But the Goat cheese -- it's just regular, soft goat cheese you can find in little tubs. Or the little log versions probably would work too -- just make sure it's Soft. Then you put some in a bowl and Mash it up with a fork & Stir it until it's creamy-smooth, kinda like icing/frosting. Then add it to your eggs. =0)
Jaye B. June 29, 2018
After all my years of cooking, I'm always surprised at what I learn in Food52's comments. I've never noticed goat cheese in a tub when grocery shopping; have always bought the log. I have used whipped cream cheese in eggs when I've had it on hand for appetizer recipes. I do like the combo of eggs & almost any cheese so thanks for the info on the tubs!
Fran M. June 9, 2018
I started throwing my eggs in to my silver bullet about 10 years ago & love how fluffy & creamy they are.
Françoise C. March 4, 2018
Bain marie !
Ron S. March 4, 2018
Save a tablespoon or two of the raw egg to add to the mixture at the end of cooktime. Leaves the eggs creamy and delicious......... Ala Jacques P. Viola !!
Julie C. October 26, 2017
ER...'Without adding a thing' ? There's butter and salt in the recipe and the article mentions not having any taint of dairy. I assume that means butter as well. But, it achieved a desirable effect, now I need to eat scrambled eggs, yum!
Gary J. September 18, 2017
They're eggs people! A fork, a blender, your toe, your nose. They're just eggs. I wanna get the kids out the door and in the school bus. Hello? THEY
Annie August 12, 2017
I use a bain Marie method, place eggs in a bowl with a little salt & pepper, blend well with a fork, place the bowl over a pan of simmering water, stir constantly, until desired consistany. It takes longer to cook, but we'll worth the wait. Enjoy
Victoria P. August 2, 2017
I use an immersion blender, a little sour cream and a dash of thyme. cook at 235 and stir with a silicone spoon until just done, NEVER let them get brown! A little S & P and a sprinkle of finely grated cheese
Rich S. July 27, 2017
My comment is a more general statement about cooking scrambled eggs and that is to turn off the heat to the pan when the eggs arecabiut three quarters cooked. This allows the eggs to complete their cooking in a stress free environment and will assist in making sure you don't pass by that perfectly cooked moment.
Ellen July 26, 2017
I crack my eggs into a pan, let them cook for a while so some of the white has hardened, then stir it up to finish it. Like over hard, but stirred and broken up rather than flipped.
Jaye B. July 26, 2017
The title of this article is about "creamier" scrambled eggs. Many commenters refer to getting "fluffy" eggs. To me there's a big difference and my quest is for creamier eggs which, I think, greatly involves the level of heat.
Gretchen T. July 23, 2017
I have been blending my eggs since I realized that the more air the better. I am 60 and I learned to fry eggs in butter in freshman home-economics. I don't do that anymore because blended eggs are happy, healthy eggs.
Jaye B. July 22, 2017
I want to buy an immersion blender. Which one should I pick?
Marsha O. November 18, 2017
I bought this one from Target and love it!
Catherine R. July 14, 2017
I also used my immersion blender, they actually turned out creamy as HECK!!
I've been cooking for almost 40 years (I'm 52) WHY the HECK are people adding H2O to the eggs? For fluffiness!? Where's Alton Brown when you need him? ;-D
John C. June 28, 2017
I always used my immersion blender until I got a pogo whisk which works the same but requires no electricity.
Gw M. April 9, 2017
2 eggs, pinch baking powder, take the smallest 1/2 of cracked egg shell & use to measure water & add to eggs.
Whisk well
Heat fry pan over medium-low heat.
Add small amount of bacon grease (my favorite), butter, or cooking spray
Pour eggs into fry pan & let cook until top of eggs look glossy & damp (not wet)
Turn off fry pan, leave pan on burner, & flip eggs over.
Wait a minute (or two) to slow cook the bottom of eggs & take spatula to break up eggs into the size you prefer.
Serve hot.
You now have fluffy, attractive, steaming eggs you will be proud to serve.

2 eggs = 1 serving
Recipe can be doubled, tripled... ...
The purpose of the "pinch baking powder" is it will make the scrambled eggs fluffier & WILL NOT add any flavor or taste.
Devyne K. March 20, 2017
I've always done my scrambled eggs the 'normal' way until I discovered how do it Gordon Ramsay's way. Now with this, I'm definitely going to give it a whirl. Woot!
Randy B. March 11, 2017
It's called Whisking.

Congratulations, You just Added Air ...

Just like the Old Folks did, before electric blenders were invented.

Tim March 11, 2017
I agree with the rest regarding the excellent results for the immersion blender. Particularly if you have the container that (hopefully) came with it. Really easy to clean up too - The thought of pulling out and then cleaning the blender has made me use other techniques. Yeah, yeah, lazy me...