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Breakfast / Brunch

American-Style Large Curd Scrambled Eggs

Nutrition-packed, economical, and readily available, eggs really are incredible. And for perfectly cooked scrambled eggs every time, you just need to follow a few basic tenets.

As seemingly simple as they may be, scrambled eggs require just a little bit of technique for perfectly tender, ultra-creamy eggs, each and every time. American-style large-curd eggs, which are pillowy and fluffy, certain to make your morning bright.


2 servings

Total Time

15 minutes

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Test Kitchen Tip

The key to American-style, fluffy, large-curd eggs is pulling the eggs. Specifically, you pull the eggs away from the edges of the skillet towards the center to form a mound. Then, while they’re still a little moist, add another tablespoon of cream, and fold the curds over to slightly break up some of them. The eggs should still be a little wet looking when you remove them from the skillet. The residual heat will continue to cook them, even as they’re carried to the table.


Whisk together eggs, 1 Tbsp. heavy cream, kosher salt, and black pepper.

Melt butter until foamy, then add egg mixture and follow the steps below for perfectly scrambled eggs.

Off heat, add an additional 1 Tbsp. heavy cream.


Let the eggs cook at least 30 seconds so large curds have a chance to form before pulling towards the center.


Keep letting the eggs set, then pull them towards the center until almost all the liquid has formed into curds.


While the eggs are still glistening, off heat add the last tablespoon of cream to stop the cooking process.

Nutritional Facts

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