Brown Butter Scrambled Eggs

By Ali Slagle

Updated December 8, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
15 min
Rating
5(74)
Comments
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There is absolutely nothing wrong with unadorned scrambled eggs, but here are two luxurious yet simple twists to consider: One, brown the butter in the pan, as dark as a dark chocolate, before adding the eggs. This will bring out the nutty sweetness of the butter. Then, to keep the eggs from veering too buttery, dot the finished scramble with vinegar. It provides the tang of hot sauce in a subtler way, so as not to distract from our main character, those silky eggs.

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Ingredients

Yield:2 servings

  • 4 large eggs

  • Salt

  • 2 tablespoons unsalted butter

  • Red or white wine vinegar 

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a liquid measuring cup or small bowl, whisk together the eggs and a pinch of salt until homogenous. Set aside.

    1. Step 2

      Melt the butter in a medium nonstick skillet over medium heat. Once it’s foaming, use a spatula to stir constantly until the sputtering subsides and the butter is speckled the color of dark chocolate, 2 to 4 minutes. Immediately pour in the eggs. Let sit undisturbed until the edges look cooked, less than 30 seconds, then turn off the heat and use the spatula to fold and scrape across the pan until big, set but still-shiny curds form, about 1 minute. Season with a few drops of vinegar.

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Ratings

5 out of 5
74 user ratings
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Comments

Sharkbetty Crips

My non-stick oan is my beloved cast iron skillet. Instead of flipping the eggs, once the edges are done I stir slowly with chopsticks from the center out. It’s a wonderful ritual.

Judy

Minus the vinegar (I know, a big omission) this is what my grandfather taught me when I was a little kid.

dadbob

Gave eggs more flavor.

Dorothy

My Greek Grandmother always let the butter get slightly brown before adding the eggs. I've been doing the same for 81 years. That nutty flavor is a winner in our home.

cooking is art and baking is science

Recipe seems great. Followed to a T. Medium heat. Chocolate color browned butter. Less than 30 seconds off the heat when edges started to cook. Rubbery eggs. No real Curds. Not shiny. Will try again but bummer

RJ

Is there some reason not to just add the vinegar to the eggs before they're cooked? Seems easier and more evenly distributed.

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