How to Make Perfect Scrambled Eggs

October 16, 2013

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.

Scrambled eggs from Food52

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Scrambled eggs and toast: sounds like an ascetic breakfast, lunch, or dinner. Sounds plain. Sounds boring. Sounds like something you'd eat in a dark kitchen, alone, standing up, quickly and efficiently with a tiny frown. And, if you're one of those people that's suffered from rubbery-egg, burnt-egg, or dry-and-crumbly-egg syndrome, it sounds simply unappealing.

But scrambled eggs, when done right, can one of the most glorious, indulgent, and straight-up sexy meals of all time. You could make them for breakfast, lunch, and dinner, each in a different pan, each with a different technique -- and all would be, in their own creamy, runny, fluffy way, perfect.

Grab some eggs, some butter, and your favorite pan. Let's make scrambled eggs and toast something worth eating, all week long.

The Low and Slow Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Creamy, rich, custard-y eggs with tiny curds.

How to do it: Break your eggs into a bowl, and whisk with 2 tablespoons of cream (or more!). Heat your non-stick or ceramic pan over low heat; melt a tablespoon of butter. Pour your eggs into the pan, and stir constantly with a wooden spoon. You want the eggs to cook slowly, so if they start sticking, turn your heat even lower. Stir, stir, stir, until the eggs look like pudding and your curds are all tiny and it looks like scrambled-egg soup in the best possible way. Take off the heat just before they look done. Season with salt.

Note: These can also be made with a saucepan and a whisk, à la Jean-Georges Vongerichten

Why we love it: Few things feel as luxurious as these rich, silky eggs; eating them out of a bowl with a spoon, wearing pajamas and fluffy socks, is one of life's greatest pleasures. If you're feeling even more indulgent, use crème fraîche -- or top the whole thing with caviar. 

The Rogue Method (à la Saltie in Brooklyn)

Scrambled eggs from Food52 scrambled eggs from Food52

Yields: Perfectly-cooked whites and runny yolks -- all scrambled together.

How to do it: Get an enamel or nonstick pan on the stove. Put in around a tablespoon of butter, and let it melt over medium-low heat. Crack an egg into a bowl -- leaving it whole! -- and slide it into your pan. Repeat with as many eggs as you'd like. Once your eggs are in there, carefully scramble the whites until they are cooked -- leaving your yolks intact. Once the whites are cooked, take the pan off the heat, crack the yolks, and mix it all together in the pan. Season with salt and pepper.

Why we love it: With this method, you get the best of the scrambled-egg and fried-egg worlds: fluffy, perfectly-cooked whites, and rich, runny yolks. Serve it with toast to scoop up any leftover yolk.

The Classic Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Soft, fluffy eggs with big curds.

How to do it: Crack your eggs into a bowl, and whisk. Season with salt and pepper. Melt 2 tablespoons of butter on medium heat. Pour your eggs in, and let them stand for a few seconds. Then, start nudging: nudge your eggs towards the center, wait a few seconds, then nudge again. Do this until you have big, fluffy curds in the center of your pan. Take the eggs off the heat when the curds are set but still a little runny; they'll continue to cook on the way from the pan to your plate.

Why we love it: These are your no-fuss scrambled eggs: the ones you could make every morning for breakfast and live a very happy life. We make these when we don't have twenty minutes to spend stirring over the stove.

How do you make your scrambled eggs? Let us know in the comments! 

See what other Food52 readers are saying.

  • j7n
  • Melanie Sakowski
    Melanie Sakowski
  • DragonFly
  • Paula Wyse
    Paula Wyse
  • neilh
Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.


j7n May 10, 2021
I use the classic and quick method, high heat, a lot of lard or clarified butter, premix the ingredients with a hand mixer, and stir fluffed up sides towards the center. Eggs don't have much taste of their own, so I add a small very finely diced onion (30-40g on 400g of eggs) or some green onion tops. I spread pepper from a mill onto the pan after every stir to distribute it better. Any eggs are ok for me, so I choose the simplest method.
Melanie S. March 1, 2018
Whoa- the à la rogue method looks amazing: definitely trying it!
DragonFly August 29, 2017
All the versions look wonderful! My husband makes the best scrambled eggs, he adds a little heavy cream and cooks the eggs at a really low heat, then adds sharp cheddar and chives. So yummy!
Paula W. August 29, 2017
Note to Executive Iron Chef below:
You are the kind of chef that I pray does not prepare my food. What I love about this article is it presents three very different type of egg styles. It should be obvious (especially to you, if this is your JOB) that how eggs are prepared, is both varied and important to others. A satisfying breakfast sets the tone for the rest of the day. If you are should find another career...just sayin.
Paula W. August 29, 2017
"Whatever your version of perfection may be"...yes! I cannot stand my eggs the French Gordon Ramsey way, but I can see how some would prefer that. They just don't feel right in my mouth however, like porridge. I also don't care for what I might humorously consider the lazy method of adding the eggs all at once, then stirring directly in the pan, which I confess to have doing. It's a totally different flavor in the end. My family says I make the best scrambled eggs. I put a tablespoon of butter in a pan, turn it on high, and when it starts to melt, I turn down the heat and pour in the whisked (or blended) eggs, not disturbing them until the sides begin to cook. I take the eggs off the side, then start pulling toward the center. Eventually I flip and then slide out. My southern grandmother, who had chickens, taught me this method.
neilh October 2, 2015
I'm another Gordon Ramsey fan. I've tried many methods and most make good eggs...these three all sound wonderful. Especially the last. But Chef Ramsey makes them a bit above the ordinary. Since I learned his technique, it's the only way I ever scramble eggs. Long and slow, cooked in butter, no whisking but mix/scramble as they cook, no milk or cream, and no seasonings till they're on your plate. Beautiful. Creamy, small curds and delicious.
Chef M. June 17, 2015
The eggs here where cooked at too low a temperature. If the temp. is right the eggs will not stick as long as there is sufficient BUTTER in the pan at the right temp. which is just before turning brown at medium heat, then add your eggs and wit until a skin forms before putting a spatula under and lifting to let more liquid egg underneath and so on. You can control the exact texture you want, Manga!
MissMelinda June 14, 2015
Just tried this way and I'll just keep making them the way I have always have been. NOT this way.
Curtina W. June 10, 2015
Low heat and slowly cooked, soft scrambled with a touch of butter and chunks of sharp cheddar cheese. I like chunks as oppose to grated because I love cheese and it melts yet separates. And If I'm in a fancy egg mood, I like to chop up avocado, red pepper also for color. I don't usually add seasoning until I'm ready to eat it, if I add salt it's just a dash while cooking. Then I like to churn fresh coarse black pepper and I'm ready to go.
pat R. June 10, 2015
30-45 seconds in a microwave with some water and pepper to taste,. super FLUFFY,.............. NUKED is the FASTEST way to make SUPER scrambled eggs.
velvetsilverrose June 10, 2015
I don't like loads of butter or oil in my food. 15 minutes for scrambled eggs? No wonder some scrambled eggs come out over done or rubbery. My recipe takes maybe two minutes all through. Heat a non-stick pan over medium heat. While the pan is heating; crack 3 eggs in a bowl, add a dollop of milk maybe a tablespoon, season to taste, and then whip the eggs and milk only until combined. I usually don't season my eggs because I like the true egg taste and seasoning and butter masks the taste. Pour the eggs into the pan and stir to keep from burning or sticking on the bottom of the pan. When the eggs turn a pretty spring yellow, not long, then put eggs on a plate and you are ready to eat.
Executive I. June 9, 2015
Yes, yes, yes. Everyone has to give their own version of what they do. Yawn. Scrambled eggs----anyone can do it. Not worthy of an article or discussion.
Ernie M. April 6, 2015
I have to disagree with the sequence for making perfect scrambled eggs. We got this family recipe from an old lady at a Bed & Breakfast place in the north of Scotland about 50 years ago and have been making it since.

Make the eggs as described but omit the cream and add salt & freshly ground pepper before cooking. Follow the instructions until the eggs reach the consistency (soft and runny) you like, take off the heat and quickly add the cream and stir in. The addition of the cream at this stage lowers the temperature to stop the eggs cooking so that the eggs are still perfect when you get them to the table.
Teresa A. March 26, 2015
I love that we are talking scrambled eggs..giggles with comforting! I stopped order these out because i sound like a crazy woman ordering and always sending them back. Scrambles soft not runny not omelet style please but small curds. hmm i always get this thing that looks like an omelet thrown into a blender so i do basted but at home it simple butter into the pan whisked till fluffy before going in low temp constant moving into center and turning off pan before finished. Then of course more butter some cheese and avocado for perfection. Yummy!
Pam May 22, 2015
That's the way I've always cooked them, but will try cream!
Coyoty W. March 21, 2015
Well-shaken buttermilk, to make it homogenized and airy, makes very tasty and fluffy scrambled eggs.
Kara M. March 18, 2015
I crack the eggs into a bowl and whisk with a Tabasco sauce (to taste) and heavy cream. Melt about 2 pats of butter over medium heat, add the eggs when the butter is melted. Cook the eggs for about a minute, then tilt the pan, moving the eggs from side to side until they are almost done, then carefully fold over. Salt and pepper. Voila!
Keith W. March 10, 2015
I've modified my procedure.
Crack three eggs into a bowl, gently.
Use a slotted spoon to scoop out the yolks. Much quicker than the shell OR fingers and less messy.
Cook the whites in ghee until the moisture is gone.
add the yolks to the whites and stir. Do not cook further. white pepper and salt. Done
gary March 9, 2015
3 eggs and 1 xtra egg yolk,salt pepper. Add milk,cream.or half and half. Mix well pour in a warm pan that has melted butter. Let sit a minute,then move around the pan a bit,turn over w/spatula and take off heat before fully cooked. Easy peasy-why do we have to make a major production out of something so simple and easy?
greenchilemaven March 1, 2015
Plz excuse me for hogging the stage, but I must not forget to add that the perfect egg for me is topped off with New Mexico hot green chile and a few small chewy rather than crispy squares of cooked bacon that are combined evenly with the egg and then placed down the middle of a hot and freshly made flour tortilla which is then wrapped very much like an egg roll wrapper and then placed into foil and wrapped again and kept warm by preferably steam until time for serving. This of course is known as a Scrambled Egg, Green Chile-Bacon Breakfast Burrito which I always picked up for brunch at a reduced rate from the breakfast burrito man who served from his cart every morning until about 11:30 where I went for my Bachelor's Degree at University of New Mexico in Albuquerque, NM. Oh my gosh were his ever the best and I've tried a few others over the twenty years I spent living in the Land of Enchantment. Thanks for listening.
greenchilemaven March 1, 2015
By the way I cook mine just the same way as the third method in the article and have for many years now been cooking 2 eggs just this same way using a tiny spatula in a tiny non-stick pan made just for cooking eggs in. I had been cooking the third method for many years for two and when it became just me and me alone to cook for I acquired this tiny egg pan and found I could still use my same method achieving the same or even better results. I swear exactly the same as the third way described in the article even down to the 2 T of butter.