Extra-Creamy Scrambled Eggs

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.

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)

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.

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

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!

I add a big splash of sparkling water to my eggs. The carbonation fluffs the eggs nicely.

I made this exactly as written. I love you, Kenji. But these eggs where inedible. Soft and creamy but also slimy. They tasted like eggs cooked in corn starch with too much butter.

This recipe is unnecessarily complicated. I have been making scrambled eggs for 60 years; it was the first thing I learned how to cook by myself when I was 7 years old. Scramble the eggs (now I use chopsticks - they mix the whites and yolks more thoroughly); heat butter in a pan; add eggs and move them gently around the pan with a spatula as they cook. Turn off the heat before the eggs are completely set and slide them onto a plate. They are fluffy and creamy and yummy.

I dip the handle end of a teaspoon into the cornstarch and add that pinch to the eggs while scrambling. It takes all of 1 second, and makes for much creamier, smoother scrambled eggs. There's really no reason to skip this.

This technique is INSANELY GOOD! Ignore the know-it-alls who pan it without even trying it, follow this recipe exactly and you will get the most delicious scrambled eggs ever. I used 8 eggs plus 4 yolks, a full stick of butter and a tbsp. of corn starch to 3 tbsp. of whole milk. Compared to the French/Ramsey method which takes 15-20 minutes, I think these actually taste better. Thank you Kenji!