How to Make Perfect Scrambled Eggs, According to Bobby Flay

Some of the best things about social media are the how-to videos that are sprinkled all over our feeds. For folks who love to cook, you can learn to make almost anything on social media—whether it’s Matthew McConaughey’s wildly unusual tuna salad or an easy, three-ingredient appetizer for the holidays.

And while some online tutorials aren’t all that helpful, Bobby Flay’s recent Instagram reel for making the perfect scrambled eggs definitely falls into the helpful category. So much so that we’re sharing his tips here.

Before we dive into Flay’s technique, let’s take a moment to refresh ourselves on egg nutrition. Besides being a convenient, often readily-available ingredient, eggs are packed with nutrients. They supply vitamin D, which is amazing for bone health, and choline, which is an important nutrient for brain health. Plus, they’re a good source of protein—with 6 grams per large egg according to the USDA—as well several B vitamins, including vitamins B2, B5 and B12.

Besides being nutritious, eggs are delicious and scrambling them is easier than you think. Flay proves it in this recent Instagram reel demonstrating his tips for the viewer along the way. We break it down for you here.

Start with a cold pan.

There’s a good chance you learned to cook scrambled eggs by starting them in a hot skillet, but Flay recommends adding ingredients to a cold pan. This move allows for a more gradual heat-up, which cooks the eggs slowly, helping them stay soft and silky. For those who prefer diner-style eggs, this method may take more time than you’re used to—but the results are delightfully velvety.

Use butter and crème fraîche.

Before you add the eggs to the cold skillet, add a bit of butter and if you have it, crème fraîche. The butter will melt slowly with the eggs, adding flavor and richness. The crème fraîche contributes flavor, but also creates creamy, luscious scrambled eggs.

Another way to keep those eggs lusciously smooth? Don’t add salt before cooking. Flay adds black pepper before scrambling the eggs, but he waits until the eggs are done to add a pinch of salt. Adding salt to raw eggs, Flay says, can make them slightly grainy rather than creamy.

Stir constantly.

When everything is in the skillet, it’s time to turn on the heat. Turn your burner to medium-low and grab a spatula to stir and push eggs around until curds form. As the pan heats up, stir constantly—as Flay reminds us, eggs go from raw to totally cooked pretty quickly. When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires. Flay uses romesco sauce, goat cheese and chives. 

Ready to make a batch? Don’t forget to serve your scrambled eggs with your favorite sides! Try this delicious fruit salad or whip up some avocado toast for a dreamy breakfast—or even opt for a glamorous Ina Garten potato galette for a stunning brunch spread.