The One Secret Ingredient Bobby Flay Uses to Make Perfect Scrambled Eggs

Hint: It's not butter or oil.

Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon, as seen on Food Network Kitchen Live.

Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon, as seen on Food Network Kitchen Live.

Photo by: Anders Krusberg

Anders Krusberg

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Scrambled eggs are easy: Anyone can crack eggs into a bowl, whisk them together, push them around in a skillet and call them done after a few minutes.

But if you give them just a little special loving — and use one unexpected ingredient — you may end up making the most perfect scrambled eggs ever, according to Bobby Flay.

"My mom used to cook my scrambled eggs way too much," the star chef says in his Perfect Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon class.

Rather than resigning himself to a lifetime of flabby, rubbery eggs forever, Bobby developed a foolproof technique for making a custardy scramble every time and it has totally rocked my world.

It all starts with the pan. I usually use a stainless-steel skillet, but Bobby said I needed to change that.

"I don't care what skill level you are, do not try to be a hero when it comes to cooking eggs," he says. "Every professional chef I know uses a nonstick pan."

Look, when Bobby speaks, I listen.

Usually, I only make scrambled eggs when I'm in a huge rush to shove my face with something that counts as a meal, and not a snack. That means that the heat is jacked up to high and my patience is extremely low.

But here's the thing: Bobby doesn't rush his eggs. He takes his time cooking the eggs using medium-low heat, stirring them constantly with a rubber spatula and cutting the flame just before the eggs are done. The residual heat will finish cooking them for you.

Do this in a pan with a lot of butter only and you'll have good eggs, but there's one ingredient that Bobby adds to his eggs that make them out-of-this-world amazing.

Bobby's secret: creme fraiche. Believe it or not, sour cream's forgotten French cousin adds a luscious creaminess and richness that's the key to making what may be the silkiest eggs ever.

He also shared a bunch of other genius tips (when to add salt to the eggs and the unexpected tool he uses before adding the eggs to the pan, for example) that contribute to his perfect scrambled eggs. Plus, he makes super crispy hash browns and irresistible glazed bacon, so you should tune in, watch his class and take your breakfast game up a notch.

Now that I've graduated from making his Perfect Scrambled Eggs, I'm moving on to tackle Bobby's Classic Eggs Benedict class. Just in time for brunch this weekend, I'm planning to perfect my poached eggs and creamy hollandaise sauce skills — the Bobby way.

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