Best Scrambled Eggs

I love eggs made all ways, but this is my new favorite way to make Scrambled Eggs, courtesy of famous chef Thomas Keller. I clipped it out of a Departures (Amex) magazine and it was to promote the Per Se and French Laundry chef’s All-Clad collection, but I made it in my non-stick Always Pan.

This is a great breakfast dish, but I also think it’s perfect for an easy dinner at home, when you’re tired and don’t want to spend a lot of time cooking and cleaning. It’s also a good choice for when you’re feeling a little under the weather and want a dish that’s simple and comforting.

This recipe takes a bit longer than normal scrambled eggs, because they are cooked on medium-low heat. The straining through the sieve gives them a silky smoothness and the butter and creme fraiche add a lovely richness to the eggs. As Keller notes:

I prefer to eat my eggs soft and somewhat creamy with small curds, but if you prefer your eggs with larger curds, or more well-done, whisk less and cook more.

Thomas Keller

These scrambled eggs are good as they are, but if you want to “chefy” them up a bit, add fresh cracked pepper and chopped chives. Serve on warm plates with your choice of toast- mine was a rustic country bread and I served it with a tomato slice, for some color. It was brilliant! This recipe can be halved to serve one.

Scrambled Eggs (Oeufs Brouilles)

Recipe by Thomas KellerCourse: BreakfastCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 4 farm-fresh eggs

  • 2 tbsp unsalted butter

  • 1 1/2 tbsp creme fraiche (Kendall Farms recommended)

  • Season to taste with kosher salt


  • Beat the four eggs into a mixing bowl and beat until they are homogeneous. (You can also use a blender.)
  • Strain the eggs through a sieve into a pan. (Keller used a 2 Quart All-Clad saucier, which is a small saucepan with a rounded bottom. )
  • Add the butter and place the pan over medium-low heat. Continually whisk over the heat until the mixture begins to thicken and form fine curds that are still very creamy and not completely set.
  • Whisk in the creme fraiche and cook a few seconds longer.
  • Season to taste with salt.

Recipe Video


  • You can substitute sour cream for creme fraiche.
  • Using.a blender is a quicker and more efficient way to blend the eggs together.

Hey baby, I hear the blues a-callin Tossed salads and scrambled eggs.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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