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!

scrambled eggs in cast iron skillet

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!

What you’ll need to make The Best scrambled eggs

scrambled egg ingredients

Step-by-step instructions

Combine the milk and cornstarch in a medium bowl.

milk and cornstarch in medium bowl

Whisk until the cornstarch is completely dissolved and no lumps remain.

whisking milk and cornstarch in medium bowl

Add the eggs, salt, and dill to the milk/cornstarch mixture.

eggs, salt and dill added into milk/cornstarch mixture

Whisk to combine.

whisking eggs, salt, and dill into milk/cornstarch mixture

In a medium nonstick skillet, melt the butter over medium heat.

melting butter in nonstick skillet

When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds.

egg mixture in skillet

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.

spatula moving egg mixture in skillet

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.

scrambled eggs with herbs in skillet

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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

  1. 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.
  2. 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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