Recipe courtesy of Alton Brown
Show: Good Eats
Episode: The Egg-Files
Save Recipe Print
7 min
7 min
3 to 4 servings



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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Scrambled Egg Subs

Recipe courtesy of Food Network Kitchen

Soft Scrambled Eggs With Avocado

Recipe courtesy of Tyler Florence

Italian Egg and Pasta Scramble

Recipe courtesy of Giada De Laurentiis

Scrambled Eggs with Chorizo Sausage

Recipe courtesy of Food Network Kitchen

Roasted Asparagus with Scrambled Eggs

Recipe courtesy of Ina Garten

Creamy Scrambled Eggs with Cheese and Chives

Recipe courtesy of Food Network Kitchen

Velvet Scrambled Eggs with Fresh Herbs

Recipe courtesy of Melissa d'Arabian

Slow-Cooked Scrambled Eggs with Goat Cheese

Recipe courtesy of Ina Garten

Herb and Egg Scramble with Garlic Toast and Sliced Tomato

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories