Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs

Scrambled eggs are easy to make, but can be sneakily tricky to do well. Which is why we have obsessed over the best way to make them here at The Kitchn. We’ve tested seven popular methods (with extra egg yolks! Starting in a cold pan! Starting in a hot pan!) from trusted sources. We’ve cooked them in brown butter, and we’ve tried just about every viral egg hack (our fave so far involves steaming them). But the method I turn to every weekend comes from Julia Child.

There are many underrated Julia Child recipes that deserve more love, but to me, her simple scrambled eggs (from Mastering the Art of French Cooking) are the most important. It’s pretty straightforward — whisk a bunch of eggs, cook it low and slow, moving it off heat as needed — until you stir in softened butter or whipping cream to stop the cooking. That little step at the end makes a world of difference.

How to Make Julia Child’s Scrambled Eggs

To make scrambled eggs like Julia, crack eggs into a bowl and season them with salt and pepper before whisking them for 30ish seconds. Instead of preheating a pan, she has you smear a heavy-bottomed skillet (I use a nonstick for ease) with butter and immediately add the eggs.

You’ll set it over medium-low heat and cook, stirring often, until it starts to thicken. (Be patient because this will take a few minutes!) Once it’s more of a custard, you’ll want to stir rapidly, removing the skillet from heat frequently so that you don’t overcook the eggs. When they’re nice and creamy, and just before they’re exactly how you want them, take them away from the burner and let the residual heat thicken them more.

Last, but certainly not least, stir in some softened butter to stop the cooking and add richness. Season to taste, then wow everyone at the table.

Get the recipe: Julia Child’s Scrambled Eggs

My Tips for Perfecting Julia Child’s Scrambled Eggs

Add an extra egg yolk. It’s a subtle way to make your scrambled eggs taste a little more decadent.
Use heavy cream. I most often use butter because it’s always in my fridge, but you can also swap in heavy cream. (No, it’s not exactly the same as whipping cream, but it’ll work just fine.)
Keep the eggs warm. Be prepared and fancy like Julia, and serve your restaurant-worthy scrambled eggs on a warm plate.