The Best Scrambled Eggs Recipe

french style scrambled eggs by laura calder

I love scrambled eggs. It is simple and fast to make but strangely most people did not learn how to properly cook scrambled eggs. And the fast-food industry did not help on that matter.

Therefore, I share my secrets for making the perfect scrambled eggs. First of all, scrambled eggs do not have any cream or milk. I learned that as a child. Second, you season the eggs after they are cooked. I feel that it is true even for fried eggs. Third and this is probably a departure from what you learn: you separate the egg white from the yolk. The reason is that you must not overcook the yolk to produce scrambled eggs with an airy, moist texture. Believe me, it is heavenly delicious when done that way.

I learned the third rule by watching French Food at Home with Laura Calder. Doing scrambled eggs this way is simpler than the traditional bain-marie technique that is so popular in French cuisine. Whether you use Laura Calder’s recipe or the bain-marie technique, one fact stays the same: scrambled eggs must be cooked at low temperature. For taste, I always add finely cut chives to my scrambled eggs.

Best Scrambled Eggs Recipe

Ingredients for 2 persons:

  • 5 eggs – separate the white from the yolk in 2 bowls
  • 1 tablespoon of butter, cut in 2 part – I use salted butter but Laura uses unsalted butter
  • Freshly grounded sea salt and pepper
  • Finely cut chives, to taste


  • 2 small bowls and a fork
  • medium to large non-stick frying pan – eggs are the only reason I own a non-stick frying pan
  • wooden spoon

If you prepare the recipe for a larger group, know that I count 2 eggs per person, plus one extra egg per 2 to 3 persons. I do not adjust for butter, unless I see a need at step 5. I basically followed how Laura Calder did her recipe on the French Food at Home episode. It can be resumed in 5 steps:

  1. Melt half the butter at low-temperature on the frying pan.
  2. Lightly whisk the white egg with a fork 10 to 12 times.
  3. Pour the egg white in the pan and constantly stir with a wooden spoon. Constantly scrap up what sticks to the sides and bottom. I like to draw big 8’s when I stir.
  4. When the egg white starts to look like a blizzard (a light one), add the yolks and continue to stir until the yolks are partially cooked.
  5. Remove from heat, season, add chives and the second part of butter. Serve immediately.

If you host a brunch or have guests sleeping order, try out this scrambled eggs recipe. Your guests will thank you.

+ photo: French Style Scrambled Eggs on Food Network Canada

  • Martini
    November 25, 2009 at 18:12

    I’ve never mastered scrambled eggs. Will definitely try this recipe.

  • Fera Rosalina
    December 3, 2009 at 22:54

    wwwooo hoooo…looks sooo delicious…I might try this for sure ..thanks for post the recipe !!!

  • Alicia Rodewald
    February 10, 2010 at 22:35

    So you don’t cook the yolks entirely? Or do they finish cooking as the other ingredients are added?

    • At Home with Kim Vallee
      February 10, 2010 at 22:44

      Alicia: I do not cook the yolk entirely and I hurry up to remove it from the heat. You try to do as fast as you can step 5.