14 Best Chefs' Techniques For Scrambled Eggs, Ranked

Breakfast is one of the best meals of the day and what could be simpler than cooking up some scrambled eggs? If you're thinking that they're a wonderful side to the mainstays of bacon and sausage links, then you might not be truly appreciating how creamy, light, and fluffy this dish can be. If your scrambled eggs are watery, rubbery, or take on a strange hue, then it's time to look at what method you're using.

Do you use high heat or low? When do you season? What utensils do you use and when do you whisk, stir, and fold? How long do you cook your eggs and do you add any special ingredients? What about adding milk? Once you've tried our slow cooker scrambled eggs, you might want to give our best scrambled eggs recipe a go from our recipe developer Keith Kamikawa. Now it's time to explore the 14 best chef techniques for scrambled eggs, ranked.

Chef at New York's Institute of Culinary Education Palak Patel is a regular on high-profile TV shows (via ICE). Having grown up in the U.S. and India, she's all about using herbs and spices to create healthy dishes that are packed with flavor. However, if you're expecting a sprinkling of parsley to liven up her scrambled eggs then you might be a little surprised by her secret ingredient. How does she elevate this simple breakfast treat? You'll never guess — she uses vodka (via ICE).

In a bowl over iced water, whip up heavy cream, vodka, and cayenne pepper with a little salt. Fold in crème fraîche mixed with lemon zest. Add to a piping bag. Cut the tops off of eggshells and sterilize them. Add eggs to a slotted spoon with a bowl underneath to get rid of any thin white parts. Whisk up eggs and cook in swirling hot water for 20 seconds. Drain so they're not soggy. Add your scrambled eggs to the clean and dry eggshells. After a drizzle of olive oil and a sprinkling of sea salt, pipe on the creamy mix, finishing with caviar and chives. This is a gourmet technique for dinner-party scrambled eggs, so forget this for breakfast!

Celebrity British chef Jamie Oliver is an inspiration and while he always takes a refreshing approach to modern cuisine, he knows a thing or two about classic cooking techniques. One of the ways he makes scrambled eggs, for example, is with a bain-marie, as he demonstrates on his YouTube channel.

Per Oliver, to make French-style scrambled eggs season and mix four eggs with a balloon whisk. Do this in a heatproof bowl over a saucepan of boiling water. This is your bain-marie. This type of cooking is often associated with melting chocolate as it's very gentle. Set the temperature low and be prepared to go slow. As the curds start to form, add in some knobs of butter and fold with a spatula. The fine texture gives these scrambled eggs a gourmet taste, but can you be bothered to make anything with a bain-marie at breakfast?

From cookbooks to a baking line, model Chrissy Teigen is turning heads with her success in the culinary world. In addition to her original recipes, she also offers creative ideas for renowned favorites such as scrambled eggs. In her quest for a soft and creamy version, her technique, highlighted by Buzzfeed, isn't the fastest. You're going to need 30 minutes to make this, so while it may not be ideal for a quick breakfast on a rushed weekday, try it on a leisurely Sunday morning

Use a balloon whisk to combine eggs, salt and pepper, and some cream. After melting the butter in a frying pan, you're ready to add your eggs and start scrambling. You might be wondering by now what's so different about this technique. Here it is: Set your stove on a super-low setting and use a spatula. Keep stirring the whole time, and after around half an hour, or maybe a little less, you'll be able to tuck into a dish of creamy, pudding-like scrambled eggs that are ever so soft. It works, but we're not convinced that the results match the time to make this technique worthwhile.

You might have heard of egg drop soup, but have you heard of dropped scrambled eggs? It comes from Daniel Patterson, a famed culinary visionary focused on California-style food. The chef's restaurant COI was named one of the best restaurants in the world, attracting three Michelin stars (via CKBK). He featured his quirky take on scrambled eggs in his book "The Art of Flavor". Fine Dining Lovers notes that the technique is to use hot water. If you've never scrambled eggs in water, here's your opportunity.

Bloomberg tried and tested this method on YouTube. Season four eggs with salt and pepper and combine them with a balloon whisk. Heat a saucepan, not a frying pan, with a good depth of water. As the water boils, stir it to create some motion. Pour the eggs into the middle of this whirlpool steadily, not too fast. Put a lid on your pan and leave for 20 seconds. Strain and stir the scrambled eggs with a spatula in the strainer so that all the water drains off and serve with a hunk of fresh bread and fresh herbs. You get fluffy eggs with no pan washing but Bloomberg states that they might gett waterlogged

Chef Jean-Pierre shares his scrambled egg technique on YouTube. With decades of experience, the award-winning French chef, cookbook writer, and TV star has also been at the helm of one of the best restaurants in the U.S. and taught tens of thousands how to cook at his culinary school. His motto is that if you're doing it right then cooking should be fun (via YouTube). In his own culinary class, his take on scrambled eggs is a little different too. They're all about seasoning and waiting. Give it a go and see what you think.

Crack three eggs into a bowl and add an extra yolk for a richer taste. Whisk in a few pinches of salt with a fork and then wait for at least 15 minutes. If you're wondering why, it's so the salt dissolves into the eggs. The salt impacts the protein in the yolks so that the scrambled eggs don't dry out. When you're ready, stir in a little cream, cold butter, and sparkling water. Melt butter in a pan and add the eggs. Keep stirring and as the ingredients melt the egg mix stays cool and fluffs up. Serve on a slice of dry toast and sprinkle on some grated cheddar cheese, chopped chives, and black pepper. Add a drizzle of luxury with some white truffle oil if you like. These eggs are flavorful and fluffy if you don't mind the wait time and the extra fuss.

There are many different techniques and tips for scrambling eggs. On top of this, there are definitely several global variations on how to cook this extraordinary brekkie dish. For example, America's Test Kitchen chef Becky Hays' version of French-style scrambled eggs adds an ingredient that is about as simple as it gets. Try this for yourself.

Unlike fast-cooked U.S.-style eggs, French scrambled eggs are softer and creamier because they're usually cooked with a ton of butter. However, with Hays' method, you make them without this extra ingredient and use water instead. Whisk eggs and salt in a bowl with a fork so that the mixture is smooth and completely mixed. The ratio recommended is eight eggs per half teaspoon of salt. Add a couple of tablespoons of water to a non-stick pan and heat. When you see steam rising, add the eggs and keep the temperature low. Keep stirring with a heatproof spatula continuously for up to 12 minutes. Break up any big curds. Once you can push the eggs to one side of the pan and they stay in place, they're done. But you're not quite finished yet. Take them off the heat and stir in a tablespoon of water and some freshly chopped herbs. Serve in a bowl with buttered toast dipped in. The result is creamy without the butter but requires a lot of stirring for a long time.

"Top Chef" judge Tom Colicchio should be good at judging which cooking techniques work best. So, he no doubt has a good idea when it comes to creating perfectly soft scrambled eggs. His method, as highlighted by Insider, is to aerate the eggy mixture. To follow his method, grab some eggs, a bowl, and a fork.

Whisk cracked eggs with a fork. Melt some butter in a pan and add the eggs. Keep stirring throughout the cooking time using a fork instead of a spatula. Don't stick your fork down into the eggs. Place the fork so that it's almost flat in the liquid and keep it moving so that the eggs move around too. Don't cook your eggs at one set temperature, or they'll overcook. You want to start with a hot pan and then lower the heat. A great tip to do this is to take the pan off the heat and put it back on and don't be afraid to do this several times. As the eggs start to scramble, you'll see curds. Now it's time to ditch the fork and use a spatula. If you want creamier eggs, use a whisk instead of a fork, switching to the spatula later. Cook in a pot, not a pan. This technique is straightforward and easy to remember, but the tricky part might be regulating the heat.

TV chef Alex Guarnaschelli likes to keep scrambled eggs from getting rubbery and dry by adding some water to her mix. While other chefs might add some quirky steps, the celebrity cook's technique is refreshingly simple. Start by mixing 2 large eggs with a small amount of cool water. Season with salt and pepper or try soy sauce in place of salt. If you want to enhance the flavor, then drizzle in some Worcestershire sauce. Melt butter in a non-stick frying pan and add your eggs (via Reader's Digest).

Part of this method is to then do nothing, just for a minute. Leave the eggs in the hot pan, making sure it's not too hot of course. This allows them to interact more fully with the heat before you start moving them around. Use a spatula that's not going to scratch your pan and don't just stir in one place. As the egg cooks, stir it, including the sides of the pan. What's important is that you're being vigilant about what's happening in the pan so that you can get evenly cooked scrambled eggs. Top with grated Parmesan cheese if you like. She also sometimes adds cream as well as water as demonstrated on the Food Network YouTube channel. It makes fluffy eggs but is the technique too basic?

Chef and author J. Kenji López-Alt is full of culinary ideas, he offers not one, but two scrambled egg techniques to choose from (or perhaps you can combine the two). On his YouTube channel the culinary star cooks eggs at home and his first tip for preventing the dish from overcooking and drying out. 

It's adapted from a Lady & Pups idea for creating soft, creamy eggs. Add a tablespoon of water to a frying pan. Once it's evaporated add your butter. In a bowl, mix water and cornstarch to make a paste. Use tapioca starch or potato starch instead if you have either. Crack 4 eggs into the starchy mix. Add a pinch of salt and chopped-up cold butter. Whisk with a fork. Cook in butter in a pan over medium-high heat. Fold the mixture with a spatula and serve on dry toast. You can also try another one of the chef's tried-and-tested techniques. Melt and caramelize butter in a pan and add some cream. Keep stirring to bring the fats together and then pour in beaten eggs slowly. Add fresh herbs or try a spoonful of crème fraîche and caviar on top (via The New York Times). Both of these tricks offer great texture and quick cooking times with only a little extra effort.

"Good Eats" star Alton Brown is a TV chef who's renowned for coming up with tips and techniques for you to try at home. And his hacks are often pretty unique. Make no mistake, the "Cutthroat Kitchen" star's method of cooking scrambled eggs is a little different. He adds mayonnaise to give this morning favorite an exceptionally creamy taste and texture.

The Mirror notes how his method of cooking eggs creates a smooth, soft mouthfeel. While some chefs may focus on how to cook scrambled eggs, the key here is what to add to the eggs before cooking them. Once you've cracked your eggs, add a teaspoon of mayonnaise and the same amount of water. Rather than stirring, while you're cooking the mix, gently move your spatula. The idea is that you fold the eggs rather than whip them up in the pan. Even if the idea of mayo and eggs doesn't appeal, this technique is still worth trying as you likely won't be able to taste it. It was presented in the chef's "Everyday Cook" book, and in explaining why it works, the famed culinary wizard states that the emulsion in the mayonnaise improves the scrambled egg emulsion (via Southern Living).

Seasoned TV chef Bobby Flay says that his scrambled egg technique is so excellent that he used to serve it at one of his restaurants on the evening menu. While you may need some convincing on rustling this classic breakfast dish up after dark, try it for yourself. The celebrity culinary whizz reveals his top tips on the Food Network channel on Facebook. 

Crack eggs into a strainer over a bowl. This stops shells from falling into your eggy mix and gives your final dish a velvety finish. Use 3 eggs per person and whisk up the eggs in the strainer. You'll notice that they start to drip through to the bowl. Once the yolks and whites are combined, use a wooden spatula to stir and push the egg mixture through. If it's going slow then you don't have to strain all of the eggs. Season the eggs with black pepper and remember not to add the salt until the end. Use a non-stick pan and heat butter and crème fraîche and add the eggs before the heat gets too high. Stir continuously with a heatproof spatula on low heat until scrambled. The consistency should have a custardy quality. You can add cheese, fresh herbs, and other ingredients if you like. Serve with honey and chili-grilled bacon and herby pan-fried potatoes. This method gives you silky curds but it's a little slow to strain.

The Barefoot Contessa, Ina Garten, is full of culinary ideas that often prove a flavor success. It's probably fair to say that she's an inspiration to home chefs all over the U.S. and beyond with her tried and tested methods. You might want to try out her scrambled egg technique presented on the Food Network YouTube channel.

Whisk eight extra-large eggs with a balloon whisk. Add a quarter-cup of half and half, a teaspoon of salt, and a half teaspoon of pepper. Melt 1.5 tablespoons of butter in a pan over low heat and pour in the eggs. You might be used to stirring at this point. Don't. Leave the eggs to cook for 3-5 minutes. Scrape and fold the eggs with a heatproof rubber spatula. Speed up as the mixture starts to look more scrambled. Turn off the heat just before they're ready and add 2 tablespoons of truffle butter and stir. Serve on toasted brioche with chopped chives. These eggs are luxurious, delicate, and creamy without being too complicated to make.

Martha Stewart hardly needs an introduction: Where there's a dish, there's a tip from this high-profile celebrity chef. Perhaps the reason she's so successful is that her methods are so accessible and she doesn't overcomplicate recipes for the home cook. Her technique for her favorite scrambled eggs is to cook the dish with one specific ingredient added. Insider tried out her method and declared that the eggs tasted great and had a wonderful texture. Now it's your turn.

One of her scrambled egg tips is to use the wand on a coffee machine to cook the eggs. As quirky as it sounds it does create fluffy eggs. When she cooks eggs in a pan instead, she adds clarified butter. To make this, melt butter in a small saucepan slowly and on low heat and remove the foam as it melts so you're just left with the clear fat. Let this cool down. Cook your eggs in a frying pan with the clarified butter. This hack gets a thumbs-up if you have clarified butter on hand but it's extra effort if you've got to make your own.

This isn't ranked first just because British TV chef Gordon Ramsay may shout if he's not rated highly in our rankings for best chef techniques for scrambled eggs — his method stands out as a fantastic way to cook one of our favorite morning dishes. Crack them into a non-stick saucepan, without whisking first, over a medium heat. Add some butter and stir with a spatula. When the curds start to take real shape remove the pan from the heat. Leave it to cool for 20 seconds. Put it back on the heat for 1½ minutes (via MasterClass)

The "Kitchen Nightmares" chef adds crème fraîche to scrambled eggs too, giving them a creamier texture (via Gordon Ramsay Restaurants). Add it with a minute to go on the cooking and for every 6 eggs you'll need just a teaspoon. The advice is to add salt and season close to the end of the cooking time too. Serve on toasted sourdough. You could try our Gordon Ramsay's scrambled eggs with a twist recipe too. Quick and easy, this technique works well and you don't need any special ingredients.