Culinary Arts

Chef Thomas Keller’s Scrambled Eggs Recipe

Written by MasterClass

Mar 20, 2019 • 1 min read

“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 creamy silkiness of a soft scramble. After a run-in with the sad, rubbery eggs of a breakfast buffet, that gentle touch is enough to make you believe in the power of the humble egg once more.

In this American technique for scrambled eggs—inspired by the way Chef Keller’s mother made them for him—cooking over low heat is essential. A lower heat slows down the transformation 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 in texture and taste, layered with the sharp, herbaceous note of fresh parsley.

Find Chef Keller’s French scrambled eggs recipe here.

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Chef Thomas Keller’s Scrambled Egg Recipe

Ingredient Checklist

Total Time 10 min | Cook Time 5 min | Prep Time 5 min | Serves 3

Equipment

  • Small bowl
  • Mixing bowl
  • Whisk
  • Chinois
  • 8-inch nonstick fry pan
  • Rubber spatula
  • Serving plate

Ingredients

  • 6 eggs
  • Brioche toast
  • Butter
  • 25 grams crème fraiche
  • Italian parsley, minced
  • Kosher salt
  • Maldon salt
  1. Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs. Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.)
  2. For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.
  3. Set the nonstick pan over very low heat. Add butter—start with 2 tablespoons (approximately 32 grams), but use as much or as little as you like—and pour in the eggs.
  4. As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
  5. Stir in the crème fraiche and immediately spoon onto a serving plate. Complete with Italian parsley and Maldon salt.

Watch Chef Keller demonstrate his take on the breakfast staple.

Thomas Keller's fluffy scrambled eggs on brioche

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