Velvety Scrambled Eggs
Updated May 16, 2025
- Total Time
- 5 minutes, plus optional resting
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs (from the refrigerator or at room temperature; either is fine)
- ½teaspoon table salt
- Freshly ground black or white pepper
- 2tablespoons minced fresh herbs, such as chives, tarragon, parsley and chervil (optional)
- 4tablespoons heavy cream or crème fraîche
- Buttered toast, for serving
Nutritional analysis per serving (3 servings)
178 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 206 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
Break the eggs into a bowl. Add the salt and a few grinds of pepper. Add most of the herbs (if using), reserving a big pinch to garnish the finished eggs. Using a fork, beat the eggs very thoroughly, at least 30 seconds, until no streaks of white remain. You can proceed to Step 2 right away, but for even more tender results, allow the eggs to rest 10 to 15 minutes after salting and beating them. Have a silicone spatula and a serving plate at hand before you begin cooking.
- Step 2
Heat 3 tablespoons of the cream in a small (8-inch) nonstick, well-seasoned cast-iron or carbon-steel skillet over medium-high heat until it bubbles vigorously, about 30 to 45 seconds. Reduce heat to medium-low.
- Step 3
Drizzle the eggs from the bowl into the cream in a thin, steady stream, moving the bowl so that the eggs are drizzled all along the surface of the pan. Let the eggs rest for about 15 seconds, then begin stirring and folding slowly and steadily with the spatula until the eggs are as done as you like them. Remove the pan from heat and immediately drizzle in the remaining 1 tablespoon cream and stir vigorously to incorporate. Immediately transfer to the serving plate, sprinkle with remaining herbs and a few grinds of black pepper. Serve right away with toast.
- This recipe can be doubled, using a 10-inch skillet instead of an 8-inch skillet.
- For Velvety Brown-Butter Eggs, cooking eggs directly in browned butter can lead to tough, overcooked curds and a greasy texture. Browning the butter separately and cooling down the pan with cream before adding the eggs solves these issues, giving you tender, custardy eggs rich with brown butter flavor. Cook eggs through the end of Step 1. Skip Step 2. Instead, heat 1 tablespoon of unsalted butter in a small nonstick, well-seasoned cast-iron or carbon-steel skillet over medium-high heat, swirling constantly until the butter melts, foaming subsides, the milk solids take on a deep brown color and the butter gets a rich, nutty aroma. Immediately add 3 tablespoons of the cream and shake the pan to incorporate the butter. The cream should bubble vigorously almost immediately. Reduce heat to medium-low and proceed with Step 3 as written.
Private Notes
Comments
Rather than using a bowl, use a large measuring cup with a a handle and spout -- it is much easier to control adding the eggs to the pan that way.
Delicious made with half and half. Fewer calories than cream, butter or olive oil… I think!
The best scrambled eggs are to add cream cheese and a little milk to beaten eggs. Cook in butter in a double boiler over low heat stirring constantly.
After watching the video of Kenji enthusiastically eating bite after bite of these eggs, I now feel compelled to make them. So cute haha. And I definitely have a much better feel for the technique after seeing it in action!
This is the stuff eggy dreams are made of. I don’t know why I needed a recipe, but I did. And it was great!
@PADR your wish has been granted by the NYT cooking crew.. check the video out as of 4/8/25.
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