Chef Thomas Keller’s Scrambled Eggs Recipe: How to Make American Scrambled Eggs
Written by MasterClass
Last updated: Sep 2, 2026 • 2 min read
“I cannot stress this enough,” says Chef Thomas Keller, “always treat your eggs gently.” In the case of scrambled eggs, a gentle touch is more than polite: it’s crucial in maintaining the creaminess and silkiness of soft scrambled eggs. After a run-in with the sad, rubbery eggs of a breakfast or brunch buffet, that gentle touch is enough to make you believe in the power of the humble egg once more.
In this American technique for perfect scrambled eggs—inspired by the way Chef Keller’s mother made them—cooking over low heat is essential to prevent overcooking. A lower heat slows down the transformation of the egg mixture from liquid to solid, spreading heat evenly and allowing you to stop right when the cloud-like curds begin to set. A spoon of crème fraiche adds extra richness to these scrambled eggs in texture and taste, layered with the sharp, herbaceous note of fresh parsley.
Learn From the Best
Chef Thomas Keller’s Principles for Seasoning Food
Many chefs and home cooks alike use salt and black pepper as standard seasoning—as did Chef Keller, previously. However, pepper is not an enhancer of flavor in the way that salt is: it actually adds and changes flavor. Learn why Chef Keller’s position on the usage of black pepper has evolved—and why he only uses it to add flavor.
How to Make Scrambled Eggs in 6 Easy Steps
Learn Chef Keller’s step-by-step method for making the best scrambled eggs.
Chef Thomas Keller’s Scrambled Egg Recipe
makes
prep time
5 mintotal time
15 mincook time
10 minIngredients
Equipment:
- 1
Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs. Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.)
- 2
For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.
- 3
Set the nonstick pan over very low heat. Add butter—start with 2 tablespoons (approximately 32 grams), but use as much or as little as you like—and pour in the eggs.
- 4
As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
- 5
Stir in the crème fraiche and immediately spoon onto a serving plate. Complete with Italian parsley and Maldon salt.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Massimo Bottura, Gordon Ramsay, and more.
Chef Thomas Keller’s Oeufs Brouillés Recipe (French Scrambled Eggs)
Mar 20, 2019
How to Make Perfect Scrambled Eggs: Easy Scrambled Eggs Recipe (With Video)
Mar 20, 2019
Chef Thomas Keller’s Perfect Poached Eggs: How to Poach Eggs
Mar 15, 2019
Make Gordon Ramsay’s Perfect Scrambled Eggs Recipe (With Video)
Oct 9, 2018
Chef Thomas Keller’s Hollandaise Sauce Recipe
Mar 7, 2019
Fines Herbes Recipe and Guide to Fines Herbes French Seasoning
May 16, 2019
Other articles
Chef Thomas Keller’s Omelet Recipe With French Fresh Herbs
May 14, 2019
Chef Thomas Keller’s Pickled Red Onions Recipe: How to Make Quick Pickled Onions
Nov 22, 2018
Chef Thomas Keller’s Crème Anglaise Recipe
Apr 17, 2019
Chef Thomas Keller’s Cavatelli Recipe: How to Make Homemade Cavatelli Pasta Dough
Aug 26, 2019
How to Make Pasta Dough With Thomas Keller
Sep 21, 2018
Chef Thomas Keller’s Agnolotti Recipe With Peas and Bacon
Apr 15, 2019