Brown Butter Scrambled Eggs

February 13, 2018

Test Kitchen-Approved

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

Serves: 1


  • 1 tablespoon unsalted butter
  • 2 large eggs
  • Flaky salt
  • Freshly ground black pepper
In This Recipe


  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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Butter|Egg|5 Ingredients or Fewer|Breakfast

Reviews (4) Questions (0)

4 Reviews

Julie S. July 12, 2018
So easy and sooo good.
Machuca March 13, 2018
Game changer! Snow day breakfast -- hubby actually called out "Yum these eggs are good!"<br />
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!<br />
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<br />It'll be in my belly soon.<br />Thank you.