Brown Butter Scrambled Eggs

Updated December 8, 2025 | Prep Time: 15 minutes

Ingredients

• 4 large eggs (room temperature, for creamier texture)

• 1 generous pinch of fine sea salt (to season eggs)

• 2 tablespoons unsalted butter (quality, unsalted for control)

• 1–2 drops red or white wine vinegar (for brightness and tang)

Preparation

Step 1: Prepare the Egg Mixture

In a small bowl or liquid measuring cup, whisk the eggs with a generous pinch of fine sea salt until completely homogenous (no visible separation of yolks and whites). Set aside to ensure even cooking and prevent curdling.

Step 2: Brown the Butter

Heat a medium nonstick skillet over medium heat. Add the butter and allow it to melt completely. As the butter heats, it will first foam (as moisture evaporates), then begin to brown. Stir constantly with a heat-resistant spatula until the butter develops a deep, chocolate-brown speckled color (this takes 2–4 minutes; avoid high heat to prevent burning).

Step 3: Cook the Scrambled Eggs

Immediately pour the prepared egg mixture into the browned butter. Let the eggs rest undisturbed for 20–30 seconds to allow the edges to set slightly. With the heat turned off (to stop further cooking), use a spatula to gently fold and scrape the eggs across the pan, working from the bottom and sides toward the center. Continue until large, set curds form that are still glossy and creamy (about 1 minute).

Step 4: Finish with Vinegar

Season the scrambled eggs with 1–2 drops of red or white wine vinegar. Taste and adjust salt or vinegar as needed; the vinegar balances the richness of the brown butter with a subtle tang.

Chef’s Tips

• Butter Browning: For even browning, stir the butter constantly as it melts. If using cast iron, reduce heat slightly (cast iron retains heat well) to avoid scorching.

• Egg Texture: Resting the eggs undisturbed for 20–30 seconds ensures the edges set before folding, resulting in soft, tender curds.

• Vinegar Technique: Add vinegar after cooking to preserve its bright flavor; avoid adding it earlier, as heat breaks down the acidity and diminishes the tang.

User Feedback

• "My non-stick pan 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."

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

• "Delicious and simple. Cooked and eaten in less than 10 minutes."

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

• "The vinegar is important: tried a few bites without, then added just the tiniest schpritz using my fingers. It transformed the eggs from overwhelmingly unctuous to sublimely balanced. When having guests over for brunch, yes!"

• "I am sure glad I read this - my eggs today were so much more flavorful - without any extra work or ingredients! Thank you."

Final Note: The balance of brown butter’s nutty depth and vinegar’s subtle tang makes this dish ideal for weekend brunches or special occasions, elevating simple ingredients into something extraordinary.