The Fancy Butter Chefs Use To Elevate Classic Scrambled Eggs

Scrambled eggs are a delicacy loved by many across the world. For breakfast, more than a third of Americans love scrambled eggs more than any other kind (per YouGov America). Despite being largely a breakfast affair, scrambled eggs can also be taken any time of the day and go well with other foods like vegetables. But making a flawless dish of scrambled eggs can be tricky. To perfectly make scrambled eggs, you need the right ingredients and some basic skills that you might be taking for granted. For example, you should delay adding salt to avoid losing your eggs' moisture and cook in a non-stick pan.

It might also seem obvious that low and slow is the way to go for scrambled eggs. But when you fail to cook your eggs slowly, you will end up with overly dry cranks. Another very important consideration is to pick high-quality eggs, especially when making the dish for guests. This is because high-quality eggs will produce good results even without adding other fancy mix-ins. You might already know that butter is good for scrambled eggs, but do you know the type that chefs swear by?

According to Ryan Ratino, the chef and owner of Bresca, a Parisian bistro in Washington, DC, Kerrygold butter is the best for making scrambled eggs and toast. "It has much more butterfat content than regular butter, which makes dishes have a richer flavor and creamier texture," Ratino told Insider. He suggests topping eggs with "sweet jam for a sweet and savory contrast." Other pros like Martha Stewart, a popular luminary chef, also love Kerrygold. According to Food & Wine, Stewart thinks high-quality clarified butter like Kerrygold is the perfect choice for cooking scrambled eggs.

Clarified butter (like Kerrygold) is processed such that water and milk elements are removed and therefore become richer in flavor and more concentrated in taste. Experts also observe that because it has a higher smoke point compared to the regular one, it's perfect for pan-searing food. Kerrygold forms important parts in the recipes of many other chefs. For example, Dora Charles, a popular chef, and author of authoritative cookbooks revealed to the New York Times that Fran McCullough, yet another famous cookbook author, introduced her to the fancy butter.