Soft-Scrambled Eggs

This recipe produces moist scrambled eggs with medium-sized curds.

Creamy Scrambled Eggs with Caviar

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?

Scrambled Eggs

No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection!

Fluffy Scrambled Eggs

Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

Classic French Omelette

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.

Scrambled Eggs with Salmon Roe

These eggs with salmon roe and fresh herbs make for a delicious scramble.

Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat

People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk...

French Omelette With Fines Herbes

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

Lobster and Chive Scrambled Eggs

Slowly cooking the eggs over low heat ensures that the soft eggs take on the sweet lobster flavor. Making these, at least in my mind, the ideal breakfast when you're looking to spoil someone.

French Omelette With Cheese

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.