Extra-Creamy Scrambled Eggs Recipe (2024)

Ignore the reviewers who didn’t actually make this recipe and touted their own homemade concoctions. This recipe is fantastic.

A professional chef who developed the recipe, and has made it hundreds of times to perfect it, publishes the recipe. Forty percent of the comments are from people who didn’t try the recipe and say it’s all pointless; throw the protein on a fire like when I was 7 they say, and push it around with a stick and it’s every bit as good. Insufferable. I’ve been doing sous vide eggs and these are much better and quicker. Thanks Kenji.

I’m all for technique and soft eggs but this is far more work than necessary to get soft creamy curds; I heat a pan on low, throw some butter in, whip my eggs with a fork in a bowl off to the side with some salt, slide into pan and with soft spatula simply push around and around on low heat till perfectly soft creamy set and serve immediately with fresh cracked pepper. Restaurant quality creamy.

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.

I think the point of this recipe is that it's only a couple minutes of cooking time at higher heat (while still getting the creamy texture) for weekdays when you don't have as much time to cook the eggs low and slow.

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.

Tried this for lunch. Man is there a lot of butter for the amount of eggs it makes.Pros:VERY DECADENT, great taste.Cons: a little too rich for my taste.Verdict: very tasty but probably won't make again unless I'm trying to gain weight for a hypothetical wrestling tournament due to how rich they are.

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.

Making creamy scrambled eggs requires nothing more than a good whisk and... eggs. Zero butter. Even in the pan. If you whisk till foamy, pour into pan and continually move around with a rubber spatula under medium-low heat, things will turn out beautifully.

These were the exact right fluffiness. I think the corn starch and the perfectly hot pan technique is a great idea. If you wanted to use a little less butter, you probably could be ok, but it's really good with the butter. I made two eggs-- cut the recipe in half and it worked. (I also added a few chopped onions at the end if anyone is interested)

Just made these and they are *stupid* good 10/10 beautiful

Good eggs! I doubled the recipe. Corn starch added no flavor. Served with English muffins to wife and kids. Plates cleaned! I think a lot of reviewers are missing the point; it's a technique to get fluffy eggs, quickly. Like many of the reviewers, my usual eggs use only salt and butter, and turn out nicely, but I need low heat and constant stirring. At larger quantities that can be 15 minutes. This recipe gives me more grace, with quicker cook time.

OK, I tried the recipe. I did use a little less butter, but otherwise faithfully followed. I, too, have been making eggs for multiple decades, and in my experience, this technique produces scrambled eggs that are at least a couple of steps above the norm, with less time/effort than the very-low-heat method. For those of you who are set in your egg technique, please move along -- nothing to see here (and no need to comment). But for those open to improvement, I say give this a try.

For some reason this recipe is getting a lot of negative attention about being "too much work" but honestly it took me less than 5 minutes and they were the best scrambled eggs I've ever had. I finished them in the time it took for my bagel to toast!

Completely agree with Michael. Of course everyone thinks they already know how to make the best scrambled eggs - it's just scrambled eggs! But seriously, make eggs this way and you will be a convert. Amazing texture! And really, stop leaving reviews if you haven't even made the recipe. Not helpful.

Fabulous! I followed the recipe exactly. Thank you chef!

These are fantastic. And they hold well if you are waiting for something else to finish cooking.

These are the best scrambled eggs ever. Thanks Kenji

Bit involved for eggs but man are the results worth it. Genuinely creamy and eggy.

Cornstarch isn’t necessary. Neither is tapioca starch. No milk either. Makes the eggs watery. Just whisk those eggs with salt and pepper and pour in pan with melted butter and then follow recipe. Done and done.

It is almost like eating a stick of butter. If you frequently eat buttery foods or want to splurge on a buttery food, this is likely totally okay. But it was just a bit too much butter. I do appreciate the starch and feel like it would still be delicious with a little less butter. Man, I’ve typed butter about 1000 times

Quickly fry 12 shrimp then add them to the bowl of scrambled eggs.150g or 12 large Shrimps¼ tsp Salt¼ tsp White pepper¼ tsp Sugar½ tsp Sesame oil½ tsp Cooking wine

Following instructions to a tee led to perfect eggs for two. Great on an egg sandwich.

Made this recipe as written and the eggs came out perfectly done! Truly the best scrambled eggs I’ve ever made for the family.

Another way to make really creamy scrambled eggs is to add sliced American cheese, half to one full slice per egg. Cheese goes in first, then eggs. Keep things moving to avoid scorching the cheese and to mix meeting cheese with the eggs as they firm up.

I made this recipe as written except I tripled it and wasn't able to use a bigger non-stick pan as suggested (because I didn't have one). It still turned out great and was super easy. My only two comments: it needed more salt than suggested (in my opinion) and was a bit too buttery. I think that if I make it in such a large batch again, I will cut back the total butter by a couple of tablespoons.

I pride myself on being a good cook but by never consulting a recipe I have struggled to make consistently good scrambled eggs. This is the way. Used potato starch. Gentle, lazy pushes and folds with the spatula generated the most sublime texture. Thinly-sliced American cheese laid over top after plating melted perfectly as I dug in. Heed the tip on cooking time for fewer eggs - trust your instinct, not the clock!

These are great. Only modification I made was reducing by 1T butter. Will absolutely make again!

Wow, these eggs are fantastic! So soft and moist. I had to use what I had on hand, substituting potato flour for potato starch and salted butter for unsalted (I left out the salt, but added some to taste in the finished dish.) I also did it with one egg which took a lot of calculating! I’m always experimenting with ways of trying to make one scrambled egg moist with large curds. This did the trick & is the best of all methods I’ve tried. Thank you, Kenji!

As good and quick as all the 5 star reviews. I added come finely chopped scallions that I seared before pouring the eggs in and a dollop of goat cheese on the side once on my plate.Only problem, wanted to make it with 4 eggs per person it is so good.