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.

  • janet voris
    janet voris
  • Anne Bourget
    Anne Bourget
  • Zeeva Greenberg
    Zeeva Greenberg
  • Susan
  • taash
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.


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!
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.
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.
Lwooderson March 4, 2020
I use a milk frothier to mix my eggs with a dash of half and half and a splash of Club Soda!
Low n slow! Best scrambled eggs ever🥚🥚
[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!
cookinalong March 9, 2020
Kitchenaid makes a great one. I got one for Christmas 3 years ago and I probably use if 5 or 6 times a week and it's still going strong.