I Tried J. Kenji Lopez-Alt’s Velvety Scrambled Eggs and My Mornings Will Never Be the Same

I might not have clocked in 10,000 hours cracking shells, but I consider myself to be a scrambled eggspert. While my go-to technique requires little more than butter, salt, a pair of large eggs, and patience, I know that there’s no shortage of innovation among my fellow breakfast aficionados. During a recent scroll session, J. Kenji Lopez-Alt’s latest take on the morning mainstay hit my feed, and I have been thinking about those creamy, herb-flecked eggs ever since. If you’ve been wondering about them too, join me in my kitchen while I chronicle the morning I spent scrambling.

Begin by beating eggs, table salt, pepper, and chopped fresh herbs (like parsley, chives, or tarragon) in a bowl until the yolks and whites are completely combined. Set the eggs aside to rest for 10 to 15 minutes. When ready to cook, warm 3 tablespoons of heavy cream or crème fraîche in a small skillet (I used nonstick, although a well-seasoned cast iron or carbon-steel skillet are also recommended) over medium-high heat until bubbling, then reduce heat to medium-low. Pour the eggs into the cream in a slow and steady stream, making sure to cover the surface of the pan. Let the eggs cook for 15 seconds, then stir and fold them to form curds. Once the eggs are cooked to your preferred doneness, remove the skillet from the heat, drizzle in an additional 1 tablespoon of heavy cream or crème fraîche, and stir with gusto until combined. Transfer to a plate and top with more chopped fresh herbs and a few grinds of black pepper.

A recipe like this hits the sweet spot of all of my food identities — curious home cook, food science graduate, and recipe developer. If you’ve ever questioned whether a dish as seemingly simple as this really needs a recipe, look no further than Lopez-Alt’s deep dive into the history and technique of scrambled eggs.

I tested this recipe twice: once using heavy cream and a second time with crème fraîche. The recipe’s timing was spot-on; dairy bubbling exactly when it should and pillowy curds forming as expected. I found the batch made with heavy cream slightly salty, but the tang of the crème fraîche tempered the slight over-seasoning for me in the second set. Reducing the salt is an easy-enough adjustment to make next time. I loved the inclusion of fresh herbs as a simple upgrade that I should employ every time I make scrambled eggs — especially because there are always a few sprigs of parsley in my crisper drawer. The technique, adopted from Chinese egg drop soup, encouraged ripples of cooked eggs to form as the raw eggs were slowly poured into the simmering cream. These scrambled eggs are rich, soft, velvety, and full of flavor, and I’ll certainly be making them again.

Have you tried this method for making scrambled eggs? What’s your favorite scrambled egg secret? Tell us in the comments below.