ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

The Control °Freak® induction cooking system

{pdf:2U0V5wdCemTnWM2QzpX5af}

Scrambled Egg Parametric

The silkiest and softest of the bunch, the French make their scrambles low and slow, producing teeny-tiny curds suspended in a rich, custardy sauce. The texture runs right up and parks on the line between unctuous and ickily slick—there is such a thing as too liquid—but when you hit it just right, there’s few things as luxuriously delicious.

Texture: Rich, creamy, custardy, almost pourable. Small curds.
Best for: Fancy brunches with bubbly and caviar. Serve with some crusty toast for some texture contrast.
Control °Freak pan temp: [f 160]
Pan: 10-inch nonstick skillet
Cook time: 13–15 minutes

Ultra-Creamy French-Style Scrambled Eggs

In a small bowl, whisk eggs until well combined and no streaks of egg white remain, about 30 seconds.

In a 10-inch nonstick skillet, melt butter over low heat.

Add eggs and cook, stirring slowly but constantly with a rubber spatula, making sure to scrape bottom and sides of pan, until small curds begin to form, 6 to 8 minutes. 

Continue cooking, stirring slowly, until eggs thicken slightly, about 4 minutes longer. Break apart any large curds with spatula. 

Begin stirring vigorously and use spatula to gather eggs on one side of the pan in a cohesive mass. Continue cooking until eggs hold their shape but have a pourable, custardy texture, 2 to 3 minutes longer.

Remove from heat, add cream, and stir until combined. 

Transfer eggs to plate and season with salt and pepper to taste. Serve.

Egg(s)

Unsalted butter

Heavy cream

Kosher salt

Black pepper

Ultra-Creamy French-Style Scrambled Eggs recipe recipe

If you want to make sure there are absolutely no streaks of unincorporated egg white in your scrambled eggs, pass whisked eggs through a small fine-mesh strainer into a second bowl before cooking. This is an optional step, but it ensures a homogenous mixture any time you’re beating eggs; we often use this method for egg washes for baked and fried foods, too.

Strain eggs before cooking for a streak-free scramble

Theses are scrambled eggs you get for breakfast at a five-star hotel, not the rubbery ones from your college dining center days. Cooked low and slow, but with a decidedly non-French approach to seizing the day (and the egg proteins), these curds are softly set with a hint of custardy texture. A little potato starch helps the eggs hold onto water even as the proteins coagulate, so you get no weeping at all.

Texture: Soft, tender, glossy. Medium curds.
Best for: Breakfast with non-picky eaters.
Control °Freak pan temp: [f 200]
Pan: 10-inch nonstick skillet 
Cook time: 60–75 seconds

Soft-Scrambled Eggs

In a medium bowl, whisk milk and potato starch until combined. Add eggs and whisk until well combined and no streaks of egg white remain, about 30 seconds.

In a 10-inch nonstick skillet, melt butter over medium-low heat. 

Stir egg mixture to recombine and add to pan. Cook, undisturbed, until thin layer of cooked egg begins to set in pan, about 10 seconds. 

Using a rubber spatula, push cooked egg from edges to center of pan, working around the perimeter of the pan, and tilting the pan as you go to let uncooked egg fill in the empty spaces. Continue cooking, stirring slowly, until eggs thicken and form medium curds that can be gathered to one side of the pan, about 45 seconds longer. 

Stir eggs in a gentle circular motion, gathering edges and breaking apart any large curds, until eggs are just set but still glossy, about 10 seconds longer.

Transfer eggs to plate and season with salt and pepper to taste. Serve.

Milk

Potato starch

Soft-Scrambled Eggs recipe

Adding potato starch to eggs helps bind water that would be forced out from the eggs during cooking as they coagulate, which can make overcooked eggs both dry on the inside and weepy and wet on the outside. Starch offers a hedge against overcooking eggs and yields more tender and juicy curds.

Potato starch: The secret ingredient for perfect scrambled eggs

A yolk-less scramble for those who like good eggs, not “healthy” eggs. Egg whites are composed of water and protein, so egg white scrambles are typically pretty lean and dry. These get a little assist from milk and heavy cream for richness, as well as potato starch, which keeps the curds plump and juicy.
 
Texture: Tender, slightly bouncy. Large curds.
Best for: Egg white lovers (rise up!).
Control °Freak pan temp: [f 212]
Pan: 10-inch nonstick skillet
Special equipment: Immersion blender
Cook time: 75–90 seconds

Tender Scrambled Egg Whites

Combine egg whites, milk, and potato starch in a container that just fits the head of the immersion blender. Blend until well combined and mixture is slightly foamy, 10 to 15 seconds. Strain mixture through a small fine-mesh strainer into a small bowl, using a rubber spatula to press mixture through strainer.

In a 10-inch nonstick skillet, melt butter over medium-low heat.

Stir egg white mixture to recombine and add to pan. Cook, undisturbed, for 10 seconds. 

Using a rubber spatula, push eggs back and forth from edges to center in a slow, steady motion as curds form, creating uniform folds, until eggs thicken and can be gathered to one side of pan, about 50 seconds. Stir eggs in a gentle circular motion, gathering edges and breaking apart any very large curds, until eggs are cooked but tender, 15 to 30 seconds longer.

Add cream (if using) and cook, stirring gently, until cream is well incorporated and eggs take on a glossy texture, about 10 seconds.

Transfer eggs to plate and season with salt and pepper to taste. Serve.

Egg white(s)

Tender Scrambled Egg Whites recipe

Fluffy and tender but just firm enough for some baby-led weaning/tossing onto the floor, and so easy that your tween chef-in-training could whip ’em up (mostly) unsupervised. You don’t have to baby them (the eggs, not your babies)—even if you lose track of time in the morning rush, they’ll stay fluffy and tender for a little while.

Texture: Light and fluffy. Medium to large curds.
Best for: Kids, picky eaters.
Control °Freak pan temp: [f 200]
Pan: 10-inch nonstick skillet
Cook time: 4 minutes

Kid-Friendly Fluffy Scrambled Eggs

In a medium bowl, whisk milk and potato starch (if using) until combined. Add eggs and whisk until well combined and no streaks of egg white remain, about 30 seconds.

In a 10-inch nonstick skillet, melt butter over medium-low heat. 

Stir egg mixture to recombine and add to pan. Cook, undisturbed, for 10 seconds. 

Using a rubber spatula, push eggs back and forth from the edges to center in a slow, steady motion as curds form, creating uniform folds, until eggs thicken and can be gathered to one side of pan, about 50 seconds.

Continue cooking, gently folding eggs occasionally, being careful not to break curds apart too much, until eggs are cooked through and fluffy, about 3 minutes. 

Transfer eggs to plate and season with salt and pepper to taste. Serve.

Kid-Friendly Fluffy Scrambled Eggs recipe

We designed this recipe to be so easy a kid could make it flawlessly, so we enlisted a wee sous chef to put it through its paces. (Nice job, Cole!)

Kids (and adults) can ditch the potato starch if they want to pare down the ingredient list, and we&#39;ve provided volumetric measurements to make it even more accessible. (Although it&#39;s never too early to encourage cooks to <a href="https://www.chefsteps.com/guides-tools/why-you-should-use-a-scale">measure by weight</a>—it&#39;s great practice for math class.)

Kid-tested and -approved!

The scramble that’s the signature of the short-order cook, these eggs mimic the ones prepared quick and hot on a flattop, with nothing more than a jumbo spatula to stir ’em. An extra yolk ups the fat content and richness, but otherwise these are as straightforward as can be: melted butter, whipped eggs, s &amp; p. Unlike the previous examples, the agitation here is minimal; you aren’t pushing the curds around to even out the heating, which makes them substantial and slightly firm.

Texture: Fully set, fluffy. Large folds.
Best for: Lumberjacks. And people who like ordering lumberjack breakfasts.
Control °Freak pan temp: [f 225]
Pan: 10-inch nonstick skillet
Special equipment: Immersion blender
Cook time: 4 minutes

Diner-Style Scrambled Eggs

Combine eggs and egg yolk in a container that just fits the head of immersion blender. Blend until smooth, 10 to 15 seconds.

In a 10-inch nonstick skillet, melt butter over medium heat. 

Add egg mixture to pan and cook, undisturbed, for 1 minute. 

Using a rubber spatula, push cooked eggs from bottom edge of pan into center, then tilt pan to let uncooked egg mixture fill pan once again. Continue to cook, undisturbed, for 30 seconds, then repeat process, this time pushing cooked egg from far edge into center of pan. Cook for 30 seconds, then fold egg mixture over itself. Use spatula to cut folded egg into thirds. 

Continue to cook, flipping occasionally, until eggs are fully set on the exterior, about 2 minutes longer. Gently stack folded eggs onto spatula, doing your best not to break large folds.

Transfer to plate. Season with salt and pepper to taste. Serve.

Egg yolk(s)

Diner-Style Scrambled Eggs recipe

The kind of scramble in the best bacon, egg, and cheese sandwiches on the planet. The eggs are whisked haphazardly, ensuring an uneven distribution of white and yolk, and they’re cooked hot and fast, with just a little folding to get big blankety curds.

Texture: Firm, fully cooked, streaks of egg white. Large folds.
Best for: BEC, on a roll, salt, pepper, ketchup, with a hash brown slipped in. Or whatever breakfast sandwich you like. 
Control °Freak pan temp: [f 300]
Pan: 10-inch nonstick skillet
Cook time: 90 seconds

Bodega-Style Scrambled Eggs

In a small bowl, lightly beat eggs with a fork until just combined, with large streaks of unincorporated egg white remaining, 10 to 15 seconds.

In a 10-inch nonstick skillet, melt butter over medium-high heat.

Add eggs and cook, undisturbed, for 30 seconds.

Using a rubber spatula, push cooked eggs from bottom edge of pan into center, then tilt pan to let uncooked eggs fill pan once again. Continue to cook, undisturbed, for 15 seconds. Fold egg over itself in thirds to form a rough triangle and cook for 15 seconds. Use spatula to cut folded egg in half, then flip both pieces over.

If making a breakfast sandwich with cheese, place 1 to 2 slices of cheese on top of one of the pieces of egg. Continue to cook until eggs are fully set and cheese just begins to melt around edges (if using), 15 to 30 seconds longer. Stack egg pieces (if using cheese, stack piece without cheese on top of the piece with cheese) and transfer to plate or bun. Season with salt and pepper to taste. Serve.

American cheese

Bodega-Style Scrambled Eggs recipe

Creamy, scrambled eggs ... but they’re also springy and bouncy? It’s the best of both worlds! As with the bodega-style scramble, the eggs are lightly beaten so some streaks of unmixed white remain, then they’re cooked hotter and faster with constant agitation to form small, springy curds. Stirring in cream at the end gives the eggs some custardy richness. (The chives are optional, chef.)

This is a slightly modified version of Grant’s <a href="https://www.chefsteps.com/recipes/reverse-scramble-egg">original recipe</a>: We lowered the temp and time because we’re using 3 eggs, instead of 6, and preheating the pan fully.

Texture: Creamy, bouncy, springy. Medium curds.
Best for: Breakfast in a hurry.
Control °Freak pan temp: [f 350]
Pan: 10-inch nonstick skillet
Cook time: 35 seconds

“Reverse” Scrambled Eggs

In a medium bowl, lightly beat eggs with a fork until just combined, with large streaks of unincorporated egg white remaining, 10 to 15 seconds.

In a 10-inch nonstick skillet, melt butter over medium-high heat until foaming subsides. 

Add eggs and cook, stirring constantly with a rubber spatula, until firm curds begin to form, about 20 seconds.

Add cream and continue to cook, stirring constantly, until cream is absorbed and no liquid remains, about 15 seconds.

Transfer eggs to plate. Sprinkle with chives (if using) and season with salt and pepper to taste. Serve.

Chives

“Reverse” Scrambled Eggs recipe

For a dish that splits the difference between the soft scramble and a hard fried egg, get some oil ripping hot and pour in your whipped eggs. With crispy, lacy edges, a browned exterior, and pillowy and soft insides, it’s kind of like a Thai-style omelet, without the danger (and high degree of difficulty) of flipping an omelet in a wok full of smoking-hot oil. These eggs are cooked for a relatively long time, so we up the ratio of potato starch to hedge against drying the curds out and add a splash of vinegar, which helps keep them tender. When the eggs hit the pan, they soufflé a little, and flipping them occasionally helps even out the browning. It’s a scramble that eats almost like a meaty main.

Texture: Crispy, lacy on the outside. Tender, bouncy on the inside. Fried omelet vibes.
Best for: Light lunch or dinner, served with rice and a stir-fry or salad.
Control °Freak pan temp: [f 400]
Pan: 10-inch carbon steel skillet
Cook time: 7–8 minutes

Crispy “Fried” Scrambled Eggs

In a medium bowl, whisk together potato starch, water, and vinegar until smooth and well combined. Add eggs and whisk until mixture is smooth and homogenous, about 20 seconds. (Mixture will break into droplets over time; this is normal.)

In a 10-inch carbon steel skillet, heat oil over high heat until just smoking. 

Whisk eggs to recombine and add to pan. Cook, undisturbed, until bottom is set and eggs begin to puff up in center of pan, about 45 seconds. Using a spatula, cut sheet of egg in half and continue to cook until bottom side is lightly golden brown and slightly crispy, about 15 seconds longer.

Using two spatulas, carefully flip each half over and continue to cook until second side is just set, about 10 seconds. Using spatulas, cut egg sheets into roughly 2-inch pieces. 

Continue cooking, stirring and flipping egg pieces occasionally while making sure they remain in an even layer in the pan, until eggs are deeply browned and crispy on all sides, 5 to 7 minutes longer. 

Transfer eggs to plate and drizzle with kecap manis. Serve.

Water

Distilled vinegar

Neutral oil

Kecap manis

Crispy “Fried” Scrambled Eggs recipe

Scrambled eggs ... everyone’s got an opinion.Maybe you like them fluffy. Maybe you like them fancy and French—so runny and custardy they puddle on the plate. Maybe you swear by the method of that shouty British chef, who mixes up his oeufs with a little crème fraîche. We don’t judge. Scrambled eggs can be prepared a million different ways.Conventional recipes rely on a conventional bag of tricks to manage temperature on your stovetop beyond just turning the knobs on your stove—like adding the eggs before the butter foams, or after, stirring eggs on-heat, then off-heat. We’re all for learning classic techniques, but they’re not foolproof, and they don’t guarantee consistently perfect results. But with the unmatched precision temperature control of the Control Freak Home, you have total control over cooking results, so you can get perfect scrambled eggs, just the way you (or your kids) want them, every time.We’ve developed recipes for scrambled eggs that span the texture spectrum from ultra-creamy to super-crispy, with dialed-in times and temperatures for the Control Freak Home, along with detailed videos and instructions to walk you through the process for each one. (You don’t have to have a fancy induction burner to make all these eggs, but it’ll make your breakfast routine a whole lot easier.) Pick the scrambled egg texture you want from the chart below and get cracking!

Precision Scrambled Eggs