The Ingredient Martha Stewart Uses To Amp Up Scrambled Eggs

When Martha Stewart tells you what to do with your scrambled eggs, you listen. Eggs may be everyone's favorite go-to breakfast, but they are notoriously easy to screw up. It doesn't matter if you like them hard scrambled, or soft and custardy, you have to get the temperature and timing exactly right to avoid ending up with a plate of grainy, rubbery disappointment. 

So much of the challenge with eggs, especially scrambled, is that cooking them well is normally as dependent on technique as good ingredients. Sometimes however a key addition can give you a leg up. Chef and food writer J. Kenji López-Alt recommends mixing corn or potato starch into your eggs, which helps them stay creamy, even when cooked at a higher temperature, per The New York Times. Martha Stewart goes in a different direction, focusing on both flavor and texture with an easy ingredient swap out. In fact, it might be so obvious you'll be upset you didn't already think of it yourself.

Martha Stewart uses clarified butter in her scrambled eggs

Your classic scrambled eggs are only going to use three ingredients: eggs, salt, and butter. There's not much you can do to change those first two ingredients, but Martha Stewart saw the opportunity the last provides. When she isn't using her espresso machine to whip up some fluffy scrambled eggs, she goes the extra-rich route and uses clarified butter. According to Food & Wine, Stewart discovered her new favorite scrambled eggs trick after a lobster dinner ended with some leftover clarified butter. That spark of inspiration ended with a flavorful, indulgent breakfast that Stewart calls "the best scrambled eggs in the whole world." For someone as dedicated to the good life as Martha Stewart, we're inclined to believe her.

Why does clarified butter make such great scrambled eggs? Well, Food Network will tell you that normal butter is about 20% water and dairy liquids, and 80% fat. The clarifying technique removes the liquids from the butter, leaving you with just the fat, and thus more concentrated flavor. Considering the importance of the butter in flavoring these scrambled eggs, Stewart recommends using a high-quality butter like Kerrygold. Other than that you can pretty much make your eggs as normal. Just be prepared for "normal," scrambled eggs with a taste that's on a whole other level.