Brown Butter Scrambled Eggs

By Ali Slagle

Updated December 8, 2025

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Ready In
15 min
Rating
5(50)
Comments
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There is absolutely nothing wrong with unadorned scrambled eggs, but here are two luxurious yet simple twists to consider: One, brown the butter in the pan, as dark as a dark chocolate, before adding the eggs. This will bring out the nutty sweetness of the butter. Then, to keep the eggs from veering too buttery, dot the finished scramble with vinegar. It provides the tang of hot sauce in a subtler way, so as not to distract from our main character, those silky eggs.

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Ingredients

Yield:2 servings

  • 4 large eggs

  • Salt

  • 2 tablespoons unsalted butter

  • Red or white wine vinegar 

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

1 gram carbs; 403 milligrams cholesterol; 245 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 274 milligrams sodium; 13 grams protein

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

  1. Step 1

    In a liquid measuring cup or small bowl, whisk together the eggs and a pinch of salt until homogenous. Set aside.

    1. Step 2

      Melt the butter in a medium nonstick skillet over medium heat. Once it’s foaming, use a spatula to stir constantly until the sputtering subsides and the butter is speckled the color of dark chocolate, 2 to 4 minutes. Immediately pour in the eggs. Let sit undisturbed until the edges look cooked, less than 30 seconds, then turn off the heat and use the spatula to fold and scrape across the pan until big, set but still-shiny curds form, about 1 minute. Season with a few drops of vinegar.

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5 out of 5
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Comments

Sharkbetty Crips

My non-stick oan is my beloved cast iron skillet. Instead of flipping the eggs, once the edges are done I stir slowly with chopsticks from the center out. It’s a wonderful ritual.

Judy

Minus the vinegar (I know, a big omission) this is what my grandfather taught me when I was a little kid.

dadbob

Gave eggs more flavor.

RJ

Is there some reason not to just add the vinegar to the eggs before they're cooked? Seems easier and more evenly distributed.

Mimi RunswithKitchenScissors

Guess what I had for dinner! The vinegar is important: tried a few bites without, then added just the tiniest schpritz using my fingers. It transformed the eggs from overwhelmingly unctuous to sublimely balanced. All that butter is keeping it off my list of weekend go-tos, but when having guests over for brunch, oh myyyyyy, yes.

JJ Sanserino

I am sure glad I read this - my eggs today were so much more flavorful - without any extra work or ingredients! Thank you.

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