5 Ingredients or Fewer

Brown Butter Scrambled Eggs

by:
February 13, 2018
4.7
6 Ratings
Brown Butter Scrambled Eggs
Photo by Julia Gartland
  • Serves 1
Author Notes

Scrambled eggs, my way: fluffy and ruffly, tender and creamy, no mix-ins, no futzing. This goes against common scrambled egg theory—low and slow—and instead opts for lots of brown, almost burnt butter over medium-high heat. The eggs cook almost instantly, which, lucky us, means breakfast (or brinner) that much sooner. —Emma Laperruque

What You'll Need
Ingredients
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • Flaky salt
  • Freshly ground black pepper
Directions
  1. Add the butter to a small skillet (it doesn’t need to be nonstick). Set over medium-high heat. Meanwhile, whisk the eggs with a fork. Let the butter melt, then begin to brown. When you’re worried it’s just about to burn, pour the eggs directly into the fat. Vigorously shake the pan while you use the fork to drag the eggs around—they shouldn’t stick at all. As soon as they’re set—this should take less than a minute—dump them onto a plate. Season with salt and pepper.
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Emma Laperruque
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.

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5 Reviews

Victoria D.
Victoria D. September 15, 2020
:-) this is how my mom always made eggs and I sometimes do as well. Just this weekend I accidentally browned the butter when I stepped away for a minute too long. My daughter said, “these eggs are really good today.”
Thumbs up
 
Julie S.
Julie S. July 12, 2018
So easy and sooo good.
 
Machuca
Machuca March 13, 2018
Game changer! Snow day breakfast -- hubby actually called out "Yum these eggs are good!"
 
lisa G.
lisa G. March 4, 2018
Made them for breakfast for the family. My kids gobbled them up, no ketchup required! This is a perfect scramble, my new go-to!
 
Gralan
Gralan February 20, 2018
Wow. You've given me the confidence to do this. I agree with your "requirements", and you are right about the recipe being stuck in my brain now. hahaha
It'll be in my belly soon.
Thank you.