I Tested 5 Ways To Make Scrambled Eggs, and This One Was the Clear Winner

My husband and I have an ongoing debate about who makes better scrambled eggs. Our kids are on his side, saying his eggs with milk and lots of whisking are superior, while I prefer a more luxe scrambled egg with creaminess from heavy cream and gentle cooking. 

In an attempt to put our friendly competition to rest, I used my recipe testing experience to try out five different methods for scrambling eggs. Surprisingly, neither of our go-to methods won, and a clever new technique became the clear winner. 

How I Tested All 5 Scrambled Egg Methods

For this experiment, I selected five methods that used special techniques along with common ingredients to make soft, creamy scrambled eggs. This means I excluded any recipes that called for cheese or cottage cheese, as cheesy eggs are a different kind of scrambled egg in my book. 

I tested each method with eggs from the same carton of Kirkland Signature Large Brown Eggs, which is what I typically keep on hand. Each batch was scaled to use two eggs and cooked in my 11-inch nonstick skillet. We taste-tested the eggs while still warm and gave them a rating out of five. 

Method: Low and Slow

This is the method I learned in culinary school, where eggs are whisked together in large batches at the beginning of brunch and then cooked low and slow to order. Most often clarified butter is used to prevent any browned bits in the pans, but the eggs are heated over low heat with near constant stirring to produce tiny, creamy curds in the finished scrambled eggs. For testing, I used two eggs, a pinch of salt, and regular unsalted butter.

Results: I was surprised by how dry these eggs were despite the low, slow cooking and plenty of butter. The small curds felt like rubbery pebbles when eating. I do think this method could be improved with liquid—like milk or heavy cream—added to the egg mixture before cooking. 

Rating: 2/5 

Method: “Fluffy” (Whole Milk + Heavy Whisking)

This is the method my husband stands by: two eggs, a glug of whole milk, and a pinch of salt whisked together while the pan heats over medium heat. A wee bit of butter goes into the pan, followed by the eggs. He lowers the heat and scrambles the eggs slowly for a few minutes.  

Results: Visually, these were some of the most appealing eggs with generous curds that glistened in the pan—maybe that’s why my kids like them so much! They were also pleasantly soft and flavorful from the plate, if a bit dry. 

Rating: 3/5 

Method: Salt + Rest 

This method was popularized by writer J. Kenji López-Alt and is pretty revolutionary in that it only asks for eggs, salt, and time—but promises better eggs. For testing, I used two large eggs seasoned with a heavy pinch of salt (about 1/4 teaspoon), whisked them together, and let them sit in the bowl at room temperature for 15 minutes before turning on the pan and cooking the eggs. I cooked the eggs with a small amount of butter over medium heat. 

Results: While these eggs had the same visually small curds as the low and slow method, they were surprisingly creamy and flavorful to eat. I would have appreciated a bit more volume from two eggs, but this would be a great method if you’re low on ingredients. 

Rating: 4/5 

Method: Heavy Cream 

Personally, I think heavy cream makes everything better, from my morning coffee to scrambled eggs, and this is the method I rely on. For two large eggs, I add two tablespoons of heavy cream and a heavy pinch of salt. Like most techniques, I used a small amount of butter and cooked the eggs over medium heat. 

Results: Not trying to toot my own horn, but these eggs were some of the best we tasted (even my husband agreed), and they reminded us both of restaurant-style eggs. The eggs were light, a little fluffy, and impossibly creamy. 

Rating: 5/5 

Method: Cornstarch

The science behind this method is that a slurry of whole milk and cornstarch whisked into the eggs prevents the eggs from overcooking, while also thickening the moisture in the eggs so they stay super creamy. For testing, I used two large eggs, two teaspoons of whole milk, one teaspoon of cornstarch, and a pinch of salt. After whisking everything together, I cooked the eggs with a bit of butter over medium-high heat. 

Results: Is it weird to describe something as humble as a scrambled egg as divine? Because this method produced incredible eggs that made both my husband and me whisper “yum” under our breath. The eggs are smooth and creamy, but also very fluffy. They continued to stay that way even as they sat and got a little cold during testing. 

Rating: 5/5 

Being perfectly honest, I will probably rely on my heavy cream method for everyday eggs, because measuring out cornstarch for eggs seems like too much effort most mornings. However, I look forward to using the cornstarch method for hosting brunches and family breakfasts, since they are nearly impossible to overcook and stay creamy even as they sit on the table.