Scrambled Eggs Unscrambled

Total Time:
7 min
7 min

3 to 4 servings

  • 5 eggs
  • 5 tablespoons milk
  • 1 pat of butter
  • Kosher salt
  • Ground pepper
  • Chives or parsley to garnish

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

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    I am not a cook but I am picky olive oil, pepper jack chesse, eggs on low heat, toast in toaster because the toast is ready the same time the eggs are, be ready to butter toast. If the eggs are being cooked to hot, take the pan off the stove, they will keep on cooking and dry scrambled eggs or burn eggs is out of the question.Jalapieons are also great to spice it up, if you want to live add dejoin mustered. Cover the pan with a lid to hold the upper heat in, you cook from upper side and under side . If you hear the eggs sizzle, get them off the stove
    This has to be the best scrambled egg recipe that I have come across! I added some cheese, and pepper for taste, and it was amazing! I will definitely use this, the next time I make eggs! It goes great with buttered toast, and a big glass of milk! :D
    Always thought my scrambled eggs could be better but didn't know how to do it until now. Perfect scrambled eggs Alton! Didn't even garnish. This is the only way to do it for me from now on. Thank you.
    Alton, I hope you're reading this because you're the one who got me back into the kitchen after a few forgettable attempts at cooking in my teenage years. 
    As a total beginner, I chose to make scrambled eggs because well, I love eggs and it seemed simple enough a place to start. But there were so many scrambled egg recipes online, each saying something slightly different... Finally, I decided to try yours because of all the great reviews (and because I like your show Good Eats. 
    The result? The best, creamiest scrambled eggs I have ever had, even better than those made by far, far more experienced cooks than myself. My husband loved it (especially its buttery flavour as well, so yay! 
    This has made me so keen to cook more that I just bought one of your books online. Thanks again Alton, for making cooking accessible, interesting and delicious.
    I have never ever eaten scrambled eggs without ketchup. Because all the scrambled eggs I've ever had....have been lousy. "Where did the sweetness come from?" I asked myself as I licked the plate. No need for ketchup. Go make this right now!!!! 
    Tip: Once you turn the heat to high, they finish cooking VERY quickly. Scoop that awesomeness onto the plate as soon as almost no more liquid is in the pan.
    T-H-E B-E-S-T. Made these in about 5 minutes. Hubby and I ate them in about 2 minutes. I will never make scrambles any other way. Quick and delicious.
    Every once in a while a recipe comes along that makes you create a profile to review it, this is the one for me! 
    After hitting up the local brunch places every weekend to get the perfect scrambled eggs compared to the rubbery stuff that i make at home, i looked up Alton's recipe and lo and behold, i just finished eating the most perfect, fluffiest, buttery scrambled eggs. And no more going to diners/brunch when i can whip up five star quality just at home. My brunches will never be the same again! 
    If you think perfect eggs are a myth, make these eggs and think again!
    Tasty, easy, delicious!
    The best scrambled eggs I have ever had! My family loves them done this way, even my husband who was allergic to eggs as a child. Alton you never fail to deliver!
    Perfect scrambled eggs! This is my new unscrambled technique.
    I made this recipe as a part of a Sunday brunch menu and it was a big hit! It takes a few minutes and the eggs were so soft and fluffy. The egg to milk is so easy to remember. I served it with smoked salmon on the side and it created a nice combination of both flavor and color.
    This method works wonderfully.
    Absolutely foolproof. Once you've mastered the basic technique, you can start playing with herbs and spices to make them perfect.
    This is the technique you want to use to make scrambled eggs, they really come out perfect. You can season them with whatever you want, but the cooking method is crucial.
    Well, I am now a "professional scrambled egg maker"! Now it is up to me to spread this knowledge to those that I feel are worthy of this gift. Gracias'
    The eggs come out perfect every time. It's hard to remove them from the heat, but it works perfectly!
    NEVER in my 18 years of life have a been able to make a decent pan of scrambled eggs. I followed this on a whim and my family actually asked me to make more!!!!!! Thank you so much. They came out light and fluffy and pretty shade of yellow... like tv eggs or something! THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!
    This is the perfect scrambled eggs recipe! This is something that is "easy", but many people manage to screw this recipe up!

    This was very simple and delicious!

    Thank you Alton!

    Two weeks ago I had serious abdominal surgery. I need to take in nutrition, but I am having a terrible time. Even though I'm starting to feel hungry, my senses are off, and my whole being is repulsed even by former favorites. I can take one bite of a food that really sounds good, and gag on it.

    I've been encouraged to eat eggs for nutrition but was afraid that one bad experience would put me off them, too. Fortunately, I came here to look at Alton's science.

    WOW! These are delicious! Even in my fragile state, I ate them up! I may get through this yet! Thanks!
    This is a really great way to cook scrambled eggs. I have never made them this way before, and they came out really fluffly, light and flavorful. Wonderful method if you follow it. Thanks Alton!
    These eggs are so good and easy! My fiance love these, they have so much flavor and are moist! I make these every time i make breakfast they are a hit!
    I always wonder how long I should cook eggs and how much milk to put in. This recipe made it so easy, and the eggs turned out wonderfully!!! I will definitely be making these again!=)
    The most delicious eggs of my life. I actually just made them in the pan, but used A.B.'s method (folding, taking them out when they're barely done) and it works fine -- not runny, not overcooked. They're really good with lightly caramelized shallots (cooked in the same pan before you add the eggs). For garnish, I add a little yogurt (the Turkish way) and veggie ragout (zucchini works great). Mmm, lovely!
    I love to cook and always felt stupid that my eggs would turn out runny. I couldn't figure it out. I saw Alton demonstrate how to make these eggs on his show, but couldn't remember how to do it and finally found this recipe. Halalujah! These are delicious. I can't believe the difference it makes. Now my scrambled eggs are fluffy and perfect. My husband and I can't get enough! Thank you, Alton!
    This recipe makes the most wonderful scrambled eggs... good thing too, as my flock of 25 hens will start laying soon!
    Finally someone has taken the time to teach the rest of us how to cook scrambled eggs properly. I have seen the episode in which this aired and have successfully created light, fluffy and DELICIOUS eggs.
    Nicholas Carton
    These are the best scrambled eggs I have ever had. So light, so fluffy, so easy.
    This method of preparing eggs is the best-tasting I've come across. Folding the eggs instead of scrambling them adds a different texture which is highly compatible with the taste buds. Eggs never used to tickle my fancy, but now they very well could be a daily indulgence!
    In April of 2004 my two daughters and I were flying on Jet Blue from California to New York, for the first time. We were on a red eye and my daughters were sleeping but I was too excited so I put on my headphones and watched TV. Some guy who I'd never heard of was doing a cooking show about eggs. Since then I've become an Alton Brown fan--I LOVE the recipes, I love to cook but being the curious person I am, I REALLY love the education. I made these scrambled eggs today! What an awesome, delicious way to cook perfect eggs. Today is the first time I've been to the website, I couldn't remember exactly what he said about when to turn the heat high so I logged on to try to find this recipe. Alton, if you're reading this, thank you for your show. I love your personality and will try to watch you on November 11 and see your favorite movies from the past. Hugs!
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    Breakfast for Dinner