Frequently Asked Questions
Can I Use Milk Instead of Half-and-Half?
Yes, but half-and-half makes the eggs much creamier. Whole milk is the next best substitute.
How Do I Avoid Overcooking Scrambled Eggs?
Use a nonstick pan, stir constantly, and remove from heat while still slightly undercooked—they’ll finish setting from residual heat.
What Kind of Pan Is Best?
A nonstick skillet or ceramic pan works best for even, gentle cooking and easy cleanup.
Can I Add Cheese or Herbs?
Absolutely! Chives, dill, or a touch of parmesan are great additions—just fold them in at the end.
How Many Eggs Should I Use Per Person?
Plan on 2 eggs + 1 extra yolk per person for the fluffiest texture, just like Ina.
What Should I Serve These With?
Serve with toast, smoked salmon, or roasted cherry tomatoes for a complete brunch.
How to Store Scrambled Eggs
Let any leftovers cool completely. Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat or in the microwave in 20-second bursts, stirring in between.
How to Freeze Scrambled Eggs
Freezing isn’t ideal for these creamy eggs—the texture may suffer. But if needed, cool them fully, then portion into airtight containers. Freeze for up to 1 month, and reheat slowly over low heat.
How to Make Ina Garten’s Scrambled Eggs
Ingredients
6 large eggs
2 additional egg yolks
1/4 cup half-and-half
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
Optional Add-ins:
Fresh chives, chopped
Grated parmesan or cheddar
Dash of hot sauce or crème fraîche
The Stirring Method That Makes Scrambled Eggs Extra Silky
Crack the eggs into a mixing bowl. Add extra yolks, half-and-half, and salt. Whisk until fully blended.
Heat a nonstick skillet over very low heat. Add butter and let it melt gently.
Pour in the eggs and stir constantly with a rubber spatula, scraping the bottom of the pan as you go.
Continue stirring for 8–10 minutes. The eggs should slowly thicken and resemble a soft custard.
Remove from heat just before they’re fully set. Let the residual heat finish the cooking.
Top with black pepper, herbs, or cheese if desired. Serve immediately on buttered toast or croissant halves.
