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Korean street toast, curried chickpea baked eggs, and more egg dishes for every meal.
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Soft scrambled eggs put a smile on my face in the morning. They are super easy to make and they require very little forethought. I first tasted “real” scrambled eggs while traveling through Paris as a starving college student. Café et des oeufs was just about all I could afford for breakfast. It was simple, but it was magic.
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The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.
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“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
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(3.62)
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This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.
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This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.
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By far the quickest and easiest egg dish to put on the table is scrambled eggs, which are warm, comforting, and softly luxurious. Scrambled eggs can resemble soft curds or a dry sponge depending on how they are treated. They are a good example of why cooking with gentle heat can be a good thing. Higher heat leads to a higher coagulation temperature, but it also increases the rate at which the eggs scramble. By lowering the heat, we slow down the cooking process, thereby upping the possibility of perfectly cooked results. Here we’ve taken the process one step further by using a hot water bath to cook the eggs. By controlling the temperature of the cooking medium, we can guarantee that the eggs will not overcook. While the eggs are cooking, your hands are free to prepare the rest of breakfast so that everything is ready at the same time.
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Read this before you crack!
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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Silky set whites, runny yolks—this method makes poached eggs easy.
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If you can't find sablefish, swap in lox, NBD.
Articles
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“Frambled” eggs are simpler than scrambled and faster than fried. Sign us up.
Rebecca Firkser
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Try this technique once and you’ll go back to it for years.
Noah Kaufman
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Exactly the thing to cook when you don't want to cook.
Amanda Shapiro
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These scrambled eggs are super soft and just a little runny, aka exactly how they should be.
Bon Appétit
Culture
Jessica Koslow, Bobby Flay, and more tell us how they jazz up scrambled eggs.
Alex Delany
techniques
Scrambled eggs are a perfect weekday breakfast option—here are six great ways to cook them.
Rochelle Bilow
Videos
(132)
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Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way to choosing his all-around favorite.
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Why make a video about how to cook something as simple as scrambled eggs? Because we want you to have the most uniformly golden, custardy eggs of your dreams.
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Need a new easy meal? Try our egg fried rice recipe!
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Celebrity chef Jean-Georges Vongerichten shows you how to make perfectly fluffy scrambled eggs every time.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.