Food - Drink

The Ingredient Martha Stewart Uses To Amp Up Scrambled Eggs

By MATTHEW SPINA

Cooking eggs well often requires both good technique and quality ingredients, especially when making scrambled eggs. While chef and food writer J. Kenji López-Alt recommends corn or potato starch to keep eggs creamy, Martha Stewart recommends focusing on both flavor and texture with an easy ingredient swap out.

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When she isn't using her espresso machine to whip up some fluffy scrambled eggs, Stewart goes the extra-rich route and uses clarified butter. According to Food & Wine, Stewart discovered her new trick after having some leftover clarified butter after a dinner, and it ended with an indulgent breakfast that she calls "the best scrambled eggs in the whole world."

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According to The Food Network, clarified butter works so well in eggs because the clarifying technique removes the liquids from the butter, leaving just the fat, and thus a more concentrated flavor. Considering the importance of the butter in flavoring these scrambled eggs, Stewart recommends using a high-quality butter like Kerrygold.

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