Josh's Lazy Scrambled Eggs

There are as many ways of cooking scrambled eggs “correctly” as there are chefs in this world. Some insist that you must start with a blazing hot pan, some lecture that adding additional liquid will make eggs rubbery, some claim that the secret to perfect scrambled eggs is in the wrist movement.

I think they’re all nuts.

There’s only one way to make perfect scrambled eggs…

The easy way.

I’ve tried nearly every possible technique and add-in. And I’ve learned that, really and truly, the simplest, laziest way results in the most velvety AND flavorful eggs. The method is simple…cold pan, cold butter, eggs cracked directly into the pan (no whisking in a separate bowl,) a little milk, salt & pepper, slow cooking and finishing the cooking away from direct heat.

That’s it. No extra bowl or whisk to clean, either. Sometimes, although rarely, being lazy does pay off. Check out my easy technique below, then post any counter-arguments in the comment section. (Not that I’ll listen.)


Crack your eggs directly into a *cold* pan. Throw in about 1 Tbs of good butter and 2 Tbs cold milk for every three eggs.


Turn the heat on, low. Break up the eggs with your spatula. Don't worry about combining it all smoothly...that's Old School thinking. Just stir together occasionally as it's slowly heating.


The key here is low and slow. You want the butter to melt into the eggs and flavor them.


As you stir, you'll notice the eggs beginning to cook from the bottom. Once you can make a "clean swipe" across the pan that is slow to fill back in, remove the eggs from the heat. "What?!" you say. "They're nowhere near finished." Let us explain...


...Eggs go from "done" to "overdone" very quickly. The pan stays hot after you remove it from the heat. At that point, the pan itself can finish off the cooking. Just keep folding the eggs over themselves to finish cooking. You want them soft and velvety...not hard rubbery curds. If you don't feel they've finished cooking by the time the pan cools down, you can always heat a little more over the burner to finish them up. But try them a little less cooked than you're used to. All of France prefers them that way. And France is usually right when it comes to food.


Taste the butter? That's what makes this technique so much better than the old sizzling-hot-butter-in-a-hot-pan method. That fries and hardens the egg curds. Our method gently persuades the eggs to cook, and for the butter to melt in and join them. (Okay, so that might be a little too poetic. But you get the drift. They're better.)