Extra-Creamy Scrambled Eggs
Updated May 15, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons potato starch, tapioca starch or cornstarch
- 4tablespoons cold unsalted butter, cut into ¼-inch cubes
- 4eggs (see Tip)
- Pinch of kosher salt
Nutritional analysis per serving (2 servings)
337 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together starch with 1½ tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Step 2
Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Step 3
Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
- If cooking fewer eggs or more, adjust pan size accordingly, and note that cooking time in Step 3 can vary significantly, needing as little as 15 to 30 seconds for 2 eggs, or as long as 3 to 4 minutes for 8 eggs.
Private Notes
Comments
Tried this technique, and the result was as advertised — beautiful scrambled eggs. And it’s not complicated or fussy. I find myself wishing this website could screen out comments from people who didn’t actually try the recipes.
Kenji does it again. These eggs are incredible. I cooked them without telling my wife and tried to play it off like it was just a good batch. They are so good, she caught on. If you don’t want to use this much butter, use less butter.
Like so many NYT Food recipes where I have all the ingredients on hand, I had to try it this morning. I believe in respecting the recipe and making it as described before I make adjustments. I made it as described but halved it for just me. I used a well seasoned cast iron pan. The eggs were fluffy, creamy and delicious, just like I imagine royalty get from their 5-Star chefs. I'll play with it now to reduce the amount of butter to protect my arteries like a Weight Watchers chef.
Made as written, except used only 1 tablespoon butter total, about 3/4 in the egg mixture and 1/4 in the pan, and added fresh finely ground black pepper and smoked paprika. Fantastic!
Cooked these this morning with a couple of changes: i added some chopped cherry tomatoes, drained, and since I didn't have butter, some grated Fontina. Wow! Best scrambled eggs ever-smooth and silky. Will definitely be making these again.
I made these this morning with the exact same ingredients and it didn’t turn out well. As an accomplished eggchef, and fan of most NY times recipes, I did some introspection afterwards and figured out why - I didn’t turn up the temperature. Very important to use high heat. I, and many readers, I suspect, usually cook eggs at low-medium heat, and I didn’t break the habit today. The starch slurry needs much higher heat. Can’t wait to try these tomorrow morning and I will not gloss over the instructions that clearly say “medium-high heat”!