Food52 in 5

Scrambled Eggs Get the Brown Butter Treatment

February 16, 2018

What can you do with just five minutes? Actually, way more than you think! Introducing Food52 in 5: your cheat sheet for speedy, delicious recipes, fun mini projects, and more.

Scrambled eggs are so simple that you know the ingredient list (eggs) and technique (scrambling) just from the name. You may not need a recipe—but after reading enough of them, scrambled eggs can start to feel pretty complicated. Bon Appétit tells you to use an immersion blender. The Kitchn says to add sour cream. Epicurious (which got the trick from Lucky Peach, which got the trick from the late sandwich shop Saltie, in Brooklyn) suggests you cook the whites, then add the yolks, then scramble. Serious Eats wonders what kind of scrambled eggs you want: Fluffy? Soft? French-style soft? There’s an article for that and that and that!

I mean, I get it. I, too, am offering up another take on scrambled eggs. It’s one of those “My mom’s chocolate chip cookies are the best chocolate chip cookies” situations. Except in this case, it’s “My scrambled eggs are the best scrambled eggs.” And they are! At least to me. My totally subjective requirements:

  • Scrambled eggs should be speedy. This means no low-and-slow heat. No stirring over a double boiler. No pre-salting and waiting 10 minutes. No, no, no. Get in, get out—or, you know, onto some toast. Lots of butter in a small skillet set over medium-high heat means the eggs cook almost instantly, becoming fluffy and ruffly, soft and tender.
  • Scrambled eggs should be simple. If the recipe is that complicated, boy bye. So long to special equipment and long ingredient lists and backseat-driving instructions. You know how to make scrambled eggs. Don’t let a recipe make you doubt that.
  • Scrambled eggs should take themselves seriously. Scrambled was my go-to egg order for most of my childhood. Serving preference: smothered with ketchup. This doesn’t resonate for me anymore, so to update and upgrade them, I lose the ketchup and make up for the flavor elsewhere: Let the butter brown—almost burn—just before the eggs are poured into the pan. Finish with flaky salt and just-ground black pepper for seasoning and texture.

Here’s the full recipe. You’ll read it once, then never open it again. And that’s the whole point.

What’s your favorite way to scramble eggs? Tell us about it in the comments below!

See what other Food52 readers are saying.

  • Alix Davidson
    Alix Davidson
  • anonymous
  • tereza
  • M
  • Jeanne Colquhoun Spampata
    Jeanne Colquhoun Spampata
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.


Alix D. March 21, 2018
I am an ardent lover and critic of scrambled eggs to the point where I don't really trust anyone but my mom, myself and a distant ex not to overcook them, but this was a game changer. They're fast, they get the most flavor out of the eggs and the texture is gorgeous.
anonymous March 13, 2018
I've recently started using bacon grease instead of butter, and it's pretty life-changing.
tereza February 24, 2018
Heat 1/4 inch of heavy cream in small nonstick skillet til boiling. Pour in 2 to 4 beaten eggs. Stir with heat proof spatula til done. Optional:
- add something to cream (sliced mushrooms, cubed ham, herbs, spinach, etc).
- use double the cream and reduce til starts to caramelize.
M February 20, 2018
Interesting idea. I do the salted eggs, and don't find them a time waste since it gives me time to pull together coffee, toast, or whatever else I want with it.
Jeanne C. February 20, 2018
First, cook French toast in butter. When toast is done, remove it and pour in the rest of the egg mixture. The eggs cook quickly in the browned butter. Eat the eggs mixed with the bit of maple syrup left on your plate. Pure heaven.