The Ultimate Scrambled Eggs


In our brand new March issue of Every Day with Rachael Ray, our Food Editor, Katie Barreira goes on a culinary journey to discover the ultimate recipe for scrambled eggs. She consults 12 of the world’s most renowned chefs for the best advice, from how high to heat the pan, to the perfect scrambling technique. Here are their results:


Wally Joe (chef, partner and general manager of ACRE restaurant in Memphis, Tennessee)

In an 8-inch nonstick pan, melt ½ tbsp. butter over medium-low heat. Crack 3 eggs into the pan and wait for them to set just slightly. Season with salt and pepper, then stir the eggs with a silicone spatula until they’re soft, creamy and not entirely cooked through, about 2 minutes.


Tom Colicchio (chef/owner of Craft restaurants, Heritage Steak and ’wichcraft, as well as the executive chef of Topping Rose House in Bridgehampton, New York)

In a bowl, whisk 3 large eggs until foamy. In a round-bottomed chef’s pan, melt about 2 tbsp. butter over medium-low heat.  Add the eggs and whisk constantly until they start to cook, then switch to a silicone spatula. Cook for 1 to 2 minutes, then remove from heat. Add a pat of butter and season with salt and pepper.


Michael Ruhlman (author, whose food reference books include The Elements of Cooking and Ruhlman’s Twenty. The second of his single-subject technique-focused cookbooks, Egg, comes out in April)

In a bowl, use a whisk, handheld mixer or immersion blender to whip 4 eggs until uniformly mixed and pale yellow in color. In a double boiler, melt 1 tbsp. butter. Add the eggs and ¼ to ½ tsp. salt. Using a silicone spatula, stir gently and continuously for 30 seconds. Then stir every few seconds until the first curds form, about 1 minute. Lift and fold the curds into the liquid egg in the bottom of the pan. Continue to fold and stir until the eggs are about two-thirds cooked, 4 to 5 minutes. Remove the top pan and stir until the curds appear to be sauced by the runny egg.


Anne Burrell (host of Worst Cooks in America on Food Network and is a best-selling author. Her second cookbook, Own Your Kitchen, was published in 2013)

In a bowl, using a fork, beat 4 eggs with 4 tsp. water and a healthy pinch of salt until it’s a homogeneous mixture. In a nonstick skillet, heat 2 tsp. EVOO over medium-low heat. Add the eggs and cook slowly, stirring occasionally with a silicone spatula. Cook until eggs are no longer runny but still really soft.


Linton Hopkins (chef/owner of Restaurant Eugene and Holeman & Finch in Atlanta)

In a bowl, whisk 4 eggs with an honest pinch of salt. Add 2 tbsp. butter to a cold 8-inch nonstick skillet. Cook over medium-high heat until the butter foams but doesn’t brown, about 1 minute. Add the eggs and, using a wooden spatula, gently stir the eggs for about 30 seconds, making sure to scrape the edges and the bottom of the pan; this will ensure that the eggs do not cook too quickly from direct contact with the hot skillet. Then gently fold the eggs, creating big, soft curds. When the eggs are halfway cooked, about 1 minute, turn off the heat (this will prevent the eggs from overcooking and keep them moist), and continue folding until eggs are done to your liking. The total cook time should be 2 to 3 minutes.


Marc Murphy (chef-owner of Benchmarc Restaurants, which include Kingside, Landmarc and Ditch Plains in New York City, and he has appeared regularly as a judge on Chopped, Iron Chef America and other culinary shows)

In a bowl, season 6 eggs with 1 tsp. salt, ½ tsp. pepper and a sprinkle of fresh Parmesan cheese. Whisk until the whites and yolks are just blended. In a nonstick skillet, heat 2 tbsp. butter over low. Add the eggs to the skillet and, using a silicone spatula continuously stir eggs until just set, 4 to 6 minutes. About 1 minute before eggs are done, remove from heat so they don’t get too dry, and keep stirring for about 20 seconds.


Gordon Ramsay (Michelin-starred chef and owner of restaurants around the globe. He has five top-rated television shows that air in more than 200 countries and is the author of 27 books, including his autobiography, Roasting in Hell’s Kitchen)

Curious how the tough-talking Ramsay whips up his perfect scrambled eggs? Watch him in action right here.


Rachael Ray

Watch how our magazine’s leading lady scrambles up her flavor-packed eggs!


Michael Mina (award-winning chef and founder of the Mina Group, which has more than 20 restaurants across the United States)

In a bowl, whisk together 8 eggs. Add the eggs to the top of a double boiler set over boiling water. Use a silicone spatula to gently stir the eggs. Don’t be too aggressive—you want to let the eggs form into small curds as they cook. (You can add all sorts of fun ingredients during this stage, such as crème fraïche, chives, cheese, etc.). Cook the eggs until they’re soft and very moist, about 5 minutes. Remove from heat and season with sea salt and pepper.


Frank McMahon (chef of Hank’s Seafood Restaurant in Charleston, South Carolina)

In a bowl, whisk 6 eggs with a pinch of salt and pepper. In a 12-inch nonstick skillet, combine 2 tbsp. unsalted butter and 2 or 3 oz. whole milk over medium heat. Bring the milk mixture to a boil and immediately add the eggs, stirring to combine. As the eggs begin to set, use a silicone spatula to gently push the mixture back and forth using a snowplow-like motion to form fluffy egg mounds. Just before the eggs are completely set, remove the skillet from the heat. (The eggs will continue to cook off the heat.)


 Elizabeth Falkner (James Beard Award–nominee and executive chef at Corvo Bianco in New York City. Her second cookbook, Cooking Off the Clock, was published in 2012)

In a bowl, whisk 4 eggs, a pinch salt and 2 tbsp. heavy cream. Heat an 8- or 10-inch nonstick skillet over high for 30 seconds to 1 minute. Add 1 tbsp. butter and immediately turn the heat down to low. Add the eggs to the skillet and cook, stirring with a silicone spatula for 15 to 20 seconds. Add 1 tbsp. butter, a few cranks of pepper and another pinch salt. Continue to cook for about 20 seconds, until the eggs are still runny, but are setting up on the edges. Remove from the heat and stir the eggs for another few seconds.


Ludo Lefebvre (chef and owner of awarding-winning restaurant Trois Mec in Los Angeles)

In a bowl, beat 4 eggs. Season with salt and pepper. In a small saucepan, melt ½ tbsp. butter over low heat. Add the eggs and, using a wooden spatula, stir constantly, using a figure-eight motion, until the eggs start to get a little thick, about 5 minutes. Add 1 tbsp. cold butter and stir until melted. (This will stop the cooking and add extra creaminess to the eggs.)



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