The French Trick That Makes Scrambled Eggs Silky Every Time

When it comes to scrambled eggs, people have their preferences. There are those that will only eat a plate of light, fluffy eggs with big curds. On the other side of the scrambled egg spectrum, there are those that favor extra creamy, silky, scrambled eggs with teeny-tiny curds. I’m not that picky and tend to be a fan of scrambled eggs in whatever form they take. They're even fantastic when you add mayo like Alton Brown or whip in some ricotta.

Recently, though, I’ve been obsessed with eating and perfecting the French-style velvety scramble.

I’ve done my research, compiling and testing various tips from French chefs to find the ones that really work for a foolproof silky scramble. This included adding lots of fat, cooking them over a double boiler, or salting them at least 15 minutes before cooking. Happily, I have found what I’ve been calling “the way.”

As simple as “the way” is (you don’t need any extra ingredients!), it’s the only thing that led to an easy, foolproof scrambled egg with soft, small curds and the silkiest, smoothest texture. It’s this simple: Start with a room-temp pan and cold eggs, straight from the fridge.

Why This Tip Works

This super easy tip works because it allows both the pan and the eggs to come up to temperature slowly over a low flame to create that perfect French finish, every time. The cold pan and the cold eggs buy you more time to slowly stir the eggs into little curds and incorporate the butter as it melts, making for impossibly silky eggs.

If you preheat your pan and/or use room temperature eggs, you’re cutting the cook time down, and even with constant stirring and plenty of fat, it will be harder to achieve the texture you’re looking for.

How To Make French-Style Scrambled Eggs

To make your perfect French-style scramble, break and scramble the eggs (straight from the fridge) into a bowl. Set a room temperature pan (preferably nonstick or a well-seasoned cast iron) over the lowest heat possible and add the eggs, as well as a few tablespoons of cubed butter (about 1 tablespoon per egg).

Use a spatula to constantly stir the eggs, breaking them up into smaller and smaller curds as they cook, while also mixing in the butter as it melts. Once they look mostly cooked, turn off the heat and keep stirring until they’re cooked through. The eggs are done when they're no longer seeping thin liquid but still look quite wet. Season to taste, and serve immediately.