Kitchen Hacks

Make Your Scrambled Eggs Creamier—Without Adding a Thing

You just need ... your blender!

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.

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

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!)

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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.

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.

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.

I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


/anne... February 12, 2023
Such a great tip - but please, please use dimensions that can be understood by anyone who can read English.

What on earth is a 'quarter'? I get that it's a coin, but how big is it?

Inches or millimetres will do, just please consider your non-US audience.
Lisa S. February 11, 2023
I agree that it's super important to really mix the eggs well. I do think you can get the same results using a whisk as long as you really whisk a lot of air into them. So 20 to 30 seconds at least. And using fresh eggs is super important for creamy eggs too, since eggs lose moisture as they age.
Lisa Steele
Author of The Fresh Eggs Daily Cookbook
Lisa S. February 11, 2023
I agree that well-blended eggs with lots of air will make the creamiest scrambled eggs. I do think you can achieve the same result with a whisk IF you really whisk them well, beating lots of air into them.. and using super fresh eggs helps too because they have a higher moisture content than old eggs.
Lisa Steele
Author of The Fresh Eggs Daily Cookbook
Nancie M. February 1, 2023
I think maybe the trick here is truly emulsifying the eggs and getting them to room temperature before cooking - something that can be easily accomplished without a blender. Recently, my BFF nursed me after hip replacement surgery and every morning she made the most scrumptious scrambled eggs ever. She called it The English Way. Eggs were well scrambled with a whisk and then left to rest for at least 15 minutes. Small pieces of cold butter were then whisked in with the eggs and the mixture poured into a medium low non-stick pan for slow swirling. A little truffle salt on top -- heaven.
Jocelyn G. February 1, 2023
Any chance an immersion blender works just as well? The prospect of cleaning my Vitamix blender jar for two eggs is not fun.
sws February 11, 2023
My immersion blender has a whisk attachment. It's perfect for a task like the eggs. I bet it would work just as well without the whisk, too. I feel you about the vitamin for just a couple of eggs!
Ohmigosh I will NEVER do them any other way!
And to you young women, don’t wait ‘til you’re sixty, like I did — put your blender and food processor at eye level on open shelves! It will change your attitude toward using your equipment so much. Do what you have to do, but just DO it!
And run hot water into your blender the second you pour. Then — or later if things are time sensitive. Run it again to rinse. Then run it again, dry-ish, to get your blades dry. Wet blades become dull. I am still using my 1970’s avocado green Oster. My kids have both gone three blenders already.
Ann S. March 19, 2022
I scramble with a fork, I cook in an enameled pan sprayed with olive oil
gigi123 April 24, 2021
I've been making my scrambled eggs without adding anything and getting compliments for years. My secret - letting the butter brown to the noisette stage before adding the eggs....then just keep moving them from the edge to the center until they reach the stage you want - give them a swirl and serve. I like mine a little wet.
nancy S. April 20, 2021
I use my Martini every time.
Jennifer B. April 4, 2021
I use the old fashioned egg beater, as I grew up hearing it called, and have always cooked really good scrambled eggs:)
Sue B. April 20, 2021
I totally agree and so much easier to clean up!
Cynthia T. March 23, 2021
That PLATE of food tho!! It looks SO delicious. Are those brussels sprouts?!!
Russell W. March 22, 2021
I found something similar, but much easier to clean up. Use a salad dressing shaker that is about 1/2 liter. Drop in 2-4 eggs and your seasoning. Shake vigorously for 30 seconds. I will do this a few times as you let the eggs warm to about room temp. Put you butter in a warm pan. Shake 30 seconds and dump in. Wash lid and bottle. Start stirring you eggs. Plate.
Maria I. March 7, 2021
I can't believe how well this worked. I love soft scrambled eggs but I tend to overcook them when I make them for myself. These were soft, creamy and delicious. Only downside is having to wash my blender after but I'll never go back to my regular method. Thank you!
If you can find my post about my blender, Maria, you will never again think twice about using it.
Teresa M. March 4, 2021
We use a handheld, small, battery operated latte/milk frother for about 30 seconds. Same idea but you can just throw the spoon sized wand in your dash washer for simple cleanup. My sometimes add in a pinch of baking powder, if we have it. Works perfectly and taste is amazing.
John N. March 4, 2021
Wait, after convincing me the “best/favorite” way to make scrambled eggs was with cream, corn starch and such; now you say “nah.... you don’t need cream, corn starch” as if only idiots use that old technique. 🙄
Now we should just turn them to foam. 🤔
Ok.... I’ll give this one a try too. I can wash the blender rather than just some bowls. 😳😀
janet V. March 11, 2020
A hand mixer is easier to clean (wipe down the body, throw the beaters in the dishwasher,) and achieves the same results. I've always used it when making scrambled eggs for a crowd.
For individual servings I remove the calazy (the white thing surrounding the yolk,) beat with a fork in a bowl until my hand hurts and figure I've burned a few calories!
Stephanie S. April 4, 2021
Janet V,
It’s actually called the CHALAZA, just a bit of collagen that anchors the yolk, top & bottom, keeping it in the center, protected.
Harmless, tho I’ve seen people fishing each one out with a fork!
Will try the blender, Thanks🤗
Anne B. March 8, 2020
Years ago in San Francisco my next door neighbor, the late Billy West, owned the Zuni Cafe and had offered me a large bag of mesquite for my Weber. I drove down from Telegraph Hill to Zuni and parked in the alley where Billy loaded my car. He refused any compensation but I felt I should at least order breakfast. As a lover of scrambled eggs it was what I ordered not expecting any thing special due to dismal restaurant experience with eggs. The plate of eggs Billy brought me were heavenly—light, fluffy, and tasting of real egg. (It is common for restaurants to use powdered eggs.) I pressed Billy for his secret and he said that they just steamed them with espresso machines spout because it was included in the machines instruction booklet.
Nicola March 7, 2021
I love this memory! Zuni had incredible table side Caesar salad and an old neighbor of mine (since deceased)- Mrs. Stewart’s cookies on the menu. Herb Rita used to hang out there. They served fresh strawberries with balsamic glaze. Right on a slim corner of Market street, landmark before the dot com boom. I was a cook then at Chloe’s cafe in Noe valley, another fresh and refreshing eatery. Herb Caen reviewed our croissant French toast, and we were sold out by 10:00am for weeks. No cell phones. Walked by Delores park every day for work. Developed and printed my photos at the Harvey Milk photo center at Duboce park. It was a fun and reasonable time to be living in San Francisco.
Zeeva G. March 8, 2020
You say to put the butter in the pan after the eggs. Will have to try that.
Susan March 8, 2020
I make eggs as described and they are utterly creamy delish! I do not use a blender just a whisk as I am allergic to extra wash up ! All comments regarding add ins simply don’t address the point. It’s just you, the eggs, butter and the pan! If you haven’t tried it this way, you should, then you will have something with which to compare!
taash March 8, 2020
I whisk my scrambled eggs *thoroughly* — @ 2 minutes — before they go into the pan, no blender needed. However, I have found that for ideally creamy, buttery eggs, there IS a magic ingredient: clarified butter. Every time I use clarified butter, the eggs are uniformly lush and buttery.