How To Make The Best Scrambled Eggs
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Discover the secret to making five-star brunch-worthy scrambled eggs—in a flash!
The way I learned to make scrambled eggs in culinary school—”low and slow” over a double boiler—is the technique favored by fine dining restaurants, luxury hotels, and specialty breakfast cafés. Using this method yields the creamiest, most sublime scrambled eggs you can imagine, but the downside is that it takes anywhere from 15 minutes to an hour. Let’s face it, part of the appeal of scrambled eggs is their quick and easy nature. So, who wants to bother with the low and slow approach when there’s a faster, easier way? This isn’t my original trick—I borrowed the idea from Food52’s Genius Recipes column—but by adding a little cornstarch and milk to the eggs, you get delicate scrambled eggs that could rival a posh five-star brunch in no time at all!
Table of Contents
“Ever since I found this recipe in your cookbook, it’s my go-to scrambled egg recipe. I make once a week. So good and so easy!”
What You’ll Need To Make The Best Scrambled Eggs
Step-by-Step Instructions
Combine the milk and cornstarch in a medium bowl.
Whisk until the cornstarch is completely dissolved and no lumps remain.
Add the eggs, salt, and dill to the milk/cornstarch mixture.
Whisk to combine.
In a medium nonstick skillet, melt the butter over medium heat.
When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds.
Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again.
Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Sprinkle the chives over the top and serve.
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How To Make The Best Scrambled Eggs
Discover the secret to making five-star brunch-worthy scrambled eggs—in a flash!
Ingredients
- 3 tablespoons milk
- 2 teaspoons cornstarch
- 6 eggs
- Heaping ¼ teaspoon salt
- ¼ teaspoon dried dill (optional)
- 2 tablespoons unsalted butter
- 1 teaspoon finely chopped fresh chives (optional)
Instructions
- Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined.
- In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve.
Nutrition Information
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- Per serving (3 servings)
- Calories: 207
- Fat: 16 g
- Saturated fat: 16 g
- Carbohydrates: 3 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 11 g
- Sodium: 262 mg
- Cholesterol: 342 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Took your cornstarch idea for small batch road test and they turned out perfectly, what an ingenious concept! I’m planning on these scrambled eggs for 15 on Christmas morning which I will pop into a warm slow cooker just before completely cooked to serve as part of buffet menu. My question is that I want to add cream cheese to the scramble and wonder if cornstarch ratio would be altered with addition of the cream cheese or for the large (24) number of eggs I’ll be using? Thanks!
Hi Dawn, glad the eggs came out well! I’ve never made scrambled eggs with cream cheese, so I’m not sure if that would impact the cornstarch ratio, but I suspect you can keep it the same. Happy holidays!
Hi Jenn,
While I’m no fan of eggs, I made this recipe for my grandkids (ages 4-5) and they loved it! Thank you!
p.s. Don’t let a hateful comment deter you from posting future egg recipes😊
I like eating scrambled eggs and I’m always interested in recipes that talk about fluffy eggs. I’ve had the best scrambled eggs in nice restaurants and they looked much like yours do. I will definitely try this recipe soon. QUESTION: Do you think I can cut the recipe (3 eggs) in half successfully?
Yep just use a smaller pan. Please LMK how they turn out!
Ok Jenn! I’m like … a scrambled egg recipe? You were right. I needed this one and I’m picky about eggs. Was at a hotel buffet recently and lifted the lid to see scrambled egg soup 🤮. Maybe I’ll forward this recipe. This was great and will be on a regular rotation. Thanks again. Your site is always a “go to” for me.
Ever since I found this recipe in your cookbook, it’s my go-to scrambled egg recipe. I make once a week. So good and so easy!
Making sure I understand, you do the pulling technique twice then regular stirring thereafter?
Yes correct! I will clarify in the recipe.
Beyond delicious! So easy to make. The only way I’ll make scrambled eggs in the future. My family was delighted. Thanks so much.
Hi! When you say stir constantly, do you mean normal stirring, or moving the cooked parts to the center, like in the previous step of the recipe? Thanks!
Hi Kim, I mean like in the previous step, moving the cooked parts to the center. Hope that clarifies. 🙂
A new way to scramble eggs that is wonderful. I did have chives in my little herb garden so my eggs looked just like your picture. Thank you for another great recipe.
Made these this morning for breakfast and my husband I loved them! The only thing I omitted was the chives because I didn’t have any on hand. Will be making these again.
This is silly. I don’t use the herbs — a quick shake of salt and pepper is all I need. No cornstarch in mine either — what’s the point? I’ve never heard of or seen anyone put cornstarch in scrambled eggs. If it’s to thicken them, you’re using too much milk. Cut back on the liquid and you won’t need cornstarch. Whisk the eggs together with just a little milk (sorry I don’t measure, really you only need a splash), get it frothy (you want as much air in them as possible, that’s what makes them fluffy), pour into a well-greased pan, and let them cook until they start to set. Then stir them around until they’re cooked to your liking, whether you want them fully cooked or left a little creamy. I like to cook them on high heat, so the butter browns and adds some extra flavor to the eggs. But that means watching them carefully, so they don’t burn — there’s a fine line between browned and burned.
Sorry, but I don’t need a chef, or a recipe, to teach me how to scramble eggs. They’re one of the simplest things to do in the kitchen. They’re almost foolproof. I’ve been making them this same way for 50+ years, and never had a bad batch.
I love learning about new techniques and ways to cook the same old same old. Whether I decide to use them is up to me. I found this post to be rude and uncalled for.
Gee, if AM was not trying to be rude, AM missed the mark. Fortunately having a chef or a recipe is not mandatory for a long-time cook. But, imo, being kind online should be the goal of everyone. There’s enough meanness in the world and no one is forced to watch or read cooking articles/videos.
Why so much hate? Good grief – if you’re happy with your own method, that’s great. No need to put someone else down to lift yourself up.
I love learning new techniques!
I love reading new techniques to improve old standbys. Jen’s techniques have been a hit for me, even as I would consider myself an experienced cook. Please continue helping us all update our techniques to be the best—my kids are always excited when I try something new from your site.
I, too, am grateful to have this new kitchen trick with cornstarch and a suggested amount of milk and butter. I love my double boilers for the heat control they give me, but I once had my scrambled eggs turn green in the top of a double boiler! (Unfortunately, I had invited guests.) I wish I had had this recipe a long time ago! I’m 73 now.
Thank you for all of the recipes. It’s surprising how many of my old favorites are being replaced by yours. Especially when I make something very seldom, your tips on timing and other kitchen techniques are very useful, as are notes on freezing and re-warming when applicable.
I have always done my eggs slow and gentle with folding . Makes them so soft and creamy.I don’t always make my eggs with herbs but on occasion I have used tarragon.
Seriously? Why make snarky remarks about a recipe? Do it your way but to be so rude is uncalled for. If you don’t need a chef why were you looking at the website? I love Jenn’s recipes and her willingness to share them with us. I also like learning new techniques.
I’ve been making eggs for years and I’m excited to try something new! The dill sounds lovely too. Scrambled eggs are a frequent meal in our house due to our busy schedules. Thanks for posting. Don’t let the negative comments deter you from more helpful tips like this one!
Goodness gracious, calm down! Your post reads as though Jen herself was holding a gun to your head!!
You’re exactly what’s wrong in the world… it doesn’t revolve around you and Jen has been gracious enough to share her professional experience to novice and experienced cooks.
If you don’t have anything nice to say, AM, may I suggest you simply shut up and move on to the next blog or article?
Hi! Would it be possible for you to send the link to your website? I am sure we would love to know ALL your cooking techniques.