Chrissy Teigen’s Secret for the Best-Ever Scrambled Eggs

Before she wrote her cookbook, Cravings, Teigen was a food blogger with serious egg skills.

Chrissy Teigen is an absolute delight! So many people know and love Teigen for her feisty social media posts, and she’s a hugely successful cookbook author and secret food blogger.

Teigen describes her best-ever scrambled eggs as tasting “cheesy” without needing to add a spec of cheese. A no-cheese recipe with all the cheese flavor?! That’s the kind of kitchen magic I need (along with knowing how to crack an egg one-handed). Here’s what I learned from Teigen…

Take it Slow

Mandy Naglich

This recipe only requires a few simple ingredients: eggs, heavy cream (half & half works, too), good butter, salt, pepper and lots of time.

Teigen calls the recipe “low and slow eggs” because it can take more than 20 minutes to make this dish. While cooking eggs at a very low temperature (I used the lowest setting on the burner), you have to stir them constantly to get the rich, creamy texture Teigen describes.

This is not a quick morning breakfast, so be prepared to spend 15 to 30 minutes depending on how many eggs you plan to make, and how much love you want to put into carefully scraping the pan. (For a grab-n-go breakfast instead, here’s what you need.)

Butter Makes It Better

Mandy Naglich

A photo on Teigen’s blog shows a pan filled with foamy melted butter, which gives indulgent flavor to this simple breakfast dish. She recommends using enough butter “to make Paula Deen smile.”

I started out with enough butter to make Chrissy proud and a healthy portion of her secret ingredient, cream. I added about 3 tablespoons of half & half to the four eggs I prepared. I thought it might be too much cream, but once everything was whisked together, the bright yellow color of the eggs showed it’s the perfect amount.

Once I poured the eggs into all that melted butter, it was time to get things moving with a rubber spatula! Teigen describes the motion as “allllll around the pan circular scrape, followed by a push push push of the eggs from the outside toward the center.”

Seriously, Low and Slow

Mandy Naglich

When cooked carefully, these eggs are not too runny, not crumbly, not dry at all and extra thick and velvety. Teigen’s trick to avoiding rubbery eggs is the extra low heat; she suggests removing the pan from heat all together if you notice the eggs cooking too quickly.

Everyone has their own idea of eggs that are juuuust right. You can cook them a little longer if you don’t like wet eggs, just as long as you keep the heat low, or even turn it off once the eggs are almost done. Be sure to remove your eggs from the pan immediately so they don’t continue to cook. You can serve them with thick-cut bacon like Teigen or use them on a breakfast sandwich. (Here’s our list of the best bacon to buy.)

I left my eggs just wet enough so they spread slightly but weren’t runny. This scramble dazzled on the plate with a glossy sheen that looked as luxurious as it tasted. The outcome was well worth the 18 minutes standing over the burner!

Mandy Naglich

Teigen learned this technique from a cooking instructor, and it’s her go-to method when making breakfast for her husband, John Legend. Now you can make scrambled eggs like Chrissy Teigen to pass the time until her next cookbook arrives!

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.