Extra-Creamy Scrambled Eggs
Updated May 16, 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 exactly as written except reduced slightly for 3 eggs. Very easy and results in perfectly creamy eggs as advertised. Next time I plan to add some garlic powder to the eggs before cooking - bet that will really make it sing. I can also imagine it made with some gochujaru or smoked paprika or za'atar or...
I like to beat eggs in a bowl with a fork until the yolks are mixed with the whites. Heat skillet at moderate temperature with a tablespoon of butter. Pour the eggs into the skillet. As the eggs set, tip the skillet and use a spatula to keep the setting eggs apart from the liquid eggs. Repeat until all the eggs are lightly set. Do not scramble the eggs; rather, fold the eggs into the middle of the skillet. Use the spatula to lightly chop the folded eggs. Result is a hearty, moist texture.
I followed exactly the instructions and it came out great.