Culinary Arts

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

Written by MasterClass

Mar 20, 2019 • 2 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 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.

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How to Make Scrambled Eggs in 6 Easy Steps

Learn Chef Keller’s step-by-step method for making the best scrambled eggs.

Thomas Keller cracking eggs in glass bowl

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.

Thomas Keller scrambled eggs in bowl

2. Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers whisking.)

Thomas Keller straining eggs into bowl

3. For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.

Thomas Keller pouring scrambled eggs into pan

4. 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.

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Scrambled eggs on pan with spatula

5. 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.

Scrambled eggs in pan

6. Stir in the crème fraiche and immediately spoon onto a serving plate. Complete with Italian parsley and Maldon salt.

Scrambled eggs being garnished with side of bread

Chef Thomas Keller’s Scrambled Egg Recipe

Prep Time
5 min
Total Time
15 min
Cook Time
10 min

Ingredients

  • 6 eggs
  • Brioche toast
  • Butter
  • 25 grams crème fraiche
  • Italian parsley, minced
  • Kosher salt
  • Maldon salt

Equipment:

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

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