The recipe for perfectly scrambled eggs, from Arthurs Nosh Bar in Montreal

CBC

15-07-2025

You may think you've got scrambled eggs all figured out. It is, after all, simply scrambling some eggs. Or so we thought, until we came across this recipe for perfecting them in the new cookbook Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites.
These 'perfect scrambled eggs' require only three ingredients, and their technique relies on tricks such as using an immersion blender, letting the eggs sit so the proteins bind, and, very importantly, cooking them low and slow.
We imagine that once you make this quintessential creamy breakfast staple, you'll want to make more than just two servings, which is what the recipe below yields. Alexandre Cohen, one of the authors of the cookbook, says making four servings is as simple as doubling the eggs and salt — but not the butter. That ingredient should only be increased by 50 per cent — so 2¼ tablespoons. The same approach works for making six servings. 'Butter and eggs are great, but at a certain point, the amount of butter can make the scrambled eggs too rich for breakfast/brunch,' he said.
Cohen recommends using room-temperature eggs, or slowly tempering them if needed. 'But if you don't have enough time, who the heck cares!!! Life is too short,' he added.
The following has been reprinted, with permission, from Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites.
Perfect Scrambled Eggs
By Raegan Steinberg, Alexandre Cohen and Evelyne Eng
It was a Friday night in high school and my friend and I were just a tad high. We sat, stooped over a little bench table in my family's compact kitchen, chomping on our late-night cereal. My dad came home from his own night of fun with the boys, walked over to the stove, and started making scrambled eggs and fried potatoes. I was saying to myself, "DON'T LET HIM KNOW," and the funny thing was, he was surely thinking the same thing toward me. He sat down directly across from us, and we ate our munchies together in silence. We all placed our dishes in the sink, went our separate ways to bed, and never spoke of it again.
My dad was able to cook three things: pancakes, steak, and scrambled eggs.
Early in the morning, I'd come downstairs to find him with his tie thrown over his shoulder, patiently scrambling eggs for us before he drove us to school blasting OutKast. Sometimes he'd throw in leftover mashed potatoes or onions and turn it into an omelet of sorts. It wasn't fine dining, but it certainly hit the spot.
Everyone is entitled to eat their eggies however they like, but our parents' way, and now the Arthurs way, is the best way of all––creamy, custardy, and ooey gooey.
Ingredients
6 eggs
½ teaspoon salt
1½ tablespoons butter or fat of choice, preferably at room temperature
Preparation
Crack the eggs into a bowl. Whisk them extremely well, prefer­ably with an immersion blender (to incorporate minimal air), until zero streaks remain.
Whisk in the salt. Let the eggs sit for 5 to 10 minutes, which will ensure that the egg proteins don't bind too tightly during cook­ing, resulting in a creamier scramble (thanks, J. Kenji Lopez-Alt).
Add the butter and salted eggs to a medium nonstick pan on low heat––like most good things in life, making creamy scram­bled eggs requires patience. Slowly whisk (preferably with a silicone whisk to not scratch your pan) until the butter is melted. As you whisk, small curds will begin to form, then the mixture will thicken slightly as larger ones form. Grab a heatproof spatula and use it to slice through the big curds and scrape along the sides and bottom of the pan. Slide the pan on and off the heat as needed to ensure even cooking. If the eggs are cooking too quickly, remove the pan completely from the heat, tilt it, scrape the eggs to one side, and keep mixing. Low and slow is key!
Just before you reach perfect doneness, remove the pan from the heat. The eggs should look a tad runny, but when you run a spatula through them, there should be no liquid at the bottom of the pan. It is important that they're a bit underdone, as they will continue to cook on your plate.
Plate the eggs and crack some black pepper on top.