Food writer J. Kenji Lopez-Alt focuses on the science behind cooking and is testing marinade times at home in San Mateo, Calif., on Friday, August 21, 2015.  He has a new cookbook, "The Food Lab", coming out in September. (Photo By Liz Hafalia/The San Francisco Chronicle via Getty Images)
The 2 Decadent Flavors In J. Kenji López-Alt's Silky Scrambled Eggs
By Betsy Parks
With all the variations you can do with scrambled eggs, it's no surprise that the pros have some strong opinions. One of them is New York Times food columnist J. Kenji López-Alt, who has one of the most interesting recent riffs on scrambled eggs, using two simple ingredients you probably have in your kitchen right now.
For the velvety, creamy scrambled eggs that have a consistency of slow-cooked custard, López-Alt uses brown butter and heavy cream. His scrambling method came about as an exciting approach to chef Auguste Escoffier's classic recipe, which instructs you to cook the eggs with melted butter, stir constantly, and add fresh butter and cold heavy cream to finish.
To add a caramelized flavor to the eggs without adding greasiness, Lopez-Alt first browns a tablespoon of butter in the pan, which adds a nutty flavor. Once the butter is perfect, add cold heavy cream to reduce the temperature and stir, then slowly stream the beaten egg into the butter and cream to get the ideal, silky ribbons of non-greasy scrambled eggs.