Chef Thomas Keller’s Scrambled Eggs Recipe: How to Make American Scrambled Eggs

“I cannot stress this enough,” says Chef Thomas Keller, “always treat your eggs gently.” In the case of scrambled eggs, a gentle touch is more than polite: it’s crucial in maintaining the creaminess and silkiness of soft scrambled eggs. After a run-in with the sad, rubbery eggs of a breakfast or brunch buffet, that gentle touch is enough to make you believe in the power of the humble egg once more.

In this American technique for perfect scrambled eggs—inspired by the way Chef Keller’s mother made them—cooking over low heat is essential to prevent overcooking. A lower heat slows down the transformation of the egg mixture from liquid to solid, spreading heat evenly and allowing you to stop right when the cloud-like curds begin to set. A spoon of crème fraiche adds extra richness to these scrambled eggs in texture and taste, layered with the sharp, herbaceous note of fresh parsley.

Find Chef Keller’s French scrambled eggs recipe here.