Kitchen Hacks
Make Your Scrambled Eggs Creamier—Without Adding a Thing
You just need ... your blender!
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!)
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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.
Here's how it works:
- 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.)
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 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.
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Written by: Sarah Jampel
Popular on Food52
94 Comments
/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.
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 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
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!
[email protected]
July 2, 2022
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 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!
[email protected]
July 2, 2022
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.
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.
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:)
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!
[email protected]
July 2, 2022
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. 😳😀
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!
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🤗
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.
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🥚🥚
Low n slow! Best scrambled eggs ever🥚🥚
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)
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.
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
ARE "JUST" EGGS MY FRIENDS. :)
ARE "JUST" EGGS MY FRIENDS. :)
Nicola
March 7, 2021
And they contain multitudes. Whether we are precious about them or not. But you must respect that they are arguably the most versatile and amazing food sources on the planet, and are amenable to artistic interpretations, aside from how normally prepared. They are incredible and edible. They’re just eggs.
[email protected]
July 2, 2022
But Gary, when you hear one of your kids say, “Daddy makes the BEST scrambled eggs” — it’s like hearing music!
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
[email protected]
July 2, 2022
I’ve done this — it’s a great way to keep them warm, both the consistency and the hot water.
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! https://www.target.com/p/sencor-hand-blender-set/-/A-51243059#lnk=sametab&preselect=51112427
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.
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
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... ...
*NOTE:
The purpose of the "pinch baking powder" is it will make the scrambled eggs fluffier & WILL NOT add any flavor or taste.
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... ...
*NOTE:
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.
D'oh!
Congratulations, You just Added Air ...
Just like the Old Folks did, before electric blenders were invented.
D'oh!
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...
alygator
March 11, 2017
I was too lazy to pull out a blender so I shook these up in a mason jar (with a bit of water). Such a simple trick yet yielded really fluffy scrambled eggs!!! Wow!
Etta
March 12, 2017
I shake my eggs in a mason jar, too. I forget why I first tried it, but get excellent results every time.
Liliana H.
March 10, 2017
You never mentioned heat. I find this a most crucial point in making light, fluffy scrambled eggs. It must be medium at the beginning & then turned down low. Remove from heat a few seconds before they are completely cooked. The heat of the pan will do the rest.
kathy
March 10, 2017
INDEED!!!! I use my immersion blender instead. Easy clean up and they are the best ever!!!!!
judy
March 9, 2017
best scrambled eggs I had just recently: scramble with a fork and add about 2 tsp water and scramble again. Then into a lightly buttered pan heated to medium low. allow to sit until beginning to firm up around the edges, move around in the pang gently folding onto themselves until done to perfection--just soft with no liquid. sprinkle of salt and pepper--certainly not a 1/2 tsp. But then I have learned to live with just a little salt...
[email protected]
July 2, 2022
Yes, I was famous for my scrambled eggs — and I did them your way. But this blender mixing is even better!
Alexandra D.
March 9, 2017
I totally believe you, but I'm just too lazy to drag my blender out. I may try the shaker idea below.
[email protected]
July 2, 2022
Should you find my earlier post you will NEVER think twice about using your blender.
Martie
March 8, 2017
The best eggs i everhad were made bu culinary students at the high school where I work. They said they put them in a plastic water bottle and shake it to make it creamy. Same concept, but lower tech. Simply delicious, and it allows for portion control. I dont even care for eggs and they are crazy good this way.
Etta
March 12, 2017
A cocktail shaker would work (there are plenty of cocktail recipes that include eggs, so not gross/weird to my mind). I typically use a mason jar.
claire M.
March 8, 2017
No!!!!! Blending the eggs breaks up the proteins, leading to eggs without loft. Just whisk the hell out of them. Still fully blended without slicing and dicing up the albumin. Use your damn arms people, and stop with the gadgets.
Joanne S.
July 4, 2017
I totally agree and have always whisked the he'll out of my eggs and add a touch of whole milk.
Gwyn
July 17, 2017
Doesn't whisking them especially that much ("whisked the he'll out") do the same thing? I mean whisking them enough to be homogeneous seems like would break up the proteins just as much as blending, I always thought it was the air both whisking and blending add that gives them loft (that's the same as fluffy right?). Either way the protein is still there so no difference in nutrition right? I was thinking that's where you were going when I first started reading your warning. In the end of course the perfect scrambled egg is subjective and bound to be different for various people so it's all worth trying in my book! Just to be clear my question is a true question not an admonishment in any way shape or form.
greg T.
March 8, 2017
I loathe watery, creamy scrambled eggs but even I want to try this... (my perfect scrambled eggs are so hard that if I threw that at you, you'd duck.)
Jessica G.
March 8, 2017
Do you really add the butter to the pan AFTER the eggs? And then turn the heat on?
VeganWithaYoYo
March 8, 2017
Does a blender count as a thingamabob?
ChefBrightside
February 4, 2023
I’ve experimented plenty over the years with scrambled eggs and the best I’ve achieved so far is this for 1 person: Beat well, whisk or blend 2-3 eggs with a tablespoon of mayonnaise and a teaspoon of curry powder added into the mix. Melt a knob of butter in a non-stick pan and add the egg mixture over a medium heat. Slowly stir with a heat proof spatula until the mixture starts to thicken and then fold into the centre to break up the now cooked scrambled eggs. Don’t overcook. Serve and add salt/pepper to taste. Enjoy!
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