Make the Best Scrambled Eggs at Home.

It’s been said that the mark of a good cook is in how well they cook their eggs. So now, you can easily impress everyone with this creamy scrambled egg recipe:

Converting to Really Love Scrambled Eggs

Scrambled eggs suffer a tough reputation. Many line cooks and home cooks tend to make dry, rubbery, and overcooked scrambled eggs which beg for the eggs to be eaten with sauces and other ingredients just to make it tastier and more palatable.

It took a trip to Rome for me to appreciate and fall in love with the art of a great scrambled egg. These eggs were so creamy and custardy with the most gorgeous natural orange egg yolk color. Then, a few years later in Manhattan, I tasted Jean-Georges Vongerichten’s soft scrambled eggs presented in an eggshell and topped with caviar.

Recalling the flavors and the creamy texture and learning from Jean-Georges’s scrambled egg technique online, I tested out variations of scrambled eggs including adding milk, butter, olive oil, or no fats. Then I compared if using a whisk, spatula, or wooden spoon made a difference. And finally, if the eggs should be pre-salted or only salted afterward.

From all the trials and errors and delicious breakfasts, I developed my own recipe the creamiest scrambled eggs.

The Creamiest Scrambled Egg Recipe

Good for 1 person
Ingredients:

2 eggs
1 tablespoon butter
1 pinch of kosher salt
1 sprinkle of finishing salt (e.g. Maldon salt, fleur de sel)

1. Break the eggs into a small bowl and add butter and a pinch of kosher salt. If you want more or fewer eggs, the ratio is 1/2 tablespoon of butter to 1 egg. Use a wooden spoon so the eggs scrambled into nice little curds and a non-stick pan which is something you should always do when cooking scrambled eggs or an omelette.

2. Pour all the ingredients into the cold pan and gently break the yolks while slowly stirring. Turn on the stove to a medium-low heat – more towards to low side than the medium.
Note: If you want to lessen washing a bowl, you can actually break your eggs directly into the cold pan and add the butter and salt. But if you want mise en place aesthetics, then set up your ingredients into the bowl.

3. Continue to gently stir the eggs incorporating all the egg whites so it mixes completely with the egg yolks. Keep slowly stirring until you start to see curdles. This will take a few minutes – remain patient and do not be tempted to turn up the heat.

4. Once the eggs start to curdle faster, take the pan off the heat to slow down the cooking process. Gently stir the eggs so the runny parts evenly scramble in the pan. Return the pan on the heat to further cook the eggs.
Note: Eggs are temperamental so if they remain on the heat or on a higher heat, the eggs will dry and the color will turn from its natural orange to a bright yellow.

5. At this point, the eggs are done cooking on the stovetop. Turn off the heat and remove the pan from the stove. Continue to gently stir the eggs using the residual heat of the pan to cook the eggs until the liquidness of the eggs becomes an incorporated creamy texture.

6. Perfectly cooked and lusciously creamy. You can keep the eggs on the pan yet off the heat until you are ready to plate. Make sure you do not spread the eggs on the entire pan, as that will further cook and dry the eggs. Gather the scramble onto one side of the pan.

7. Best served over toast or your favorite type of bread! Be sure to sprinkle your preferred finishing salt just before serving. This can be flakes of Maldon salt, fleur de sel, etc as the crunch and flavor of the salt further enhances the eating experience.

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