Martha Stewart's Scrambled Eggs Rely On Clarified Butter

Eggs make a delicious, quick, and protein-packed breakfast, and most Americans (36%) prefer them scrambled over other methods (via YouGov US). It's not surprising, since a plate of soft, silky, perfectly made scrambled eggs feels like an indulgent yet comforting treat — whether served with some smoked salmon or bacon or piled on top of a toasted English muffin. 

But scrambled eggs can be tricky to get exactly right, as they're so easy to overcook, undercook, or just simply not taste as flavorsome as hoped for. So when Martha Stewart describes a scrambled egg method as "The best!!!" (via Instagram,) it's worth paying attention to. Her trick is simple: Cook the eggs in clarified butter.

Clarified butter means all the milk solids and water have been removed from the butter, leaving behind a clear yellow butterfat with a deliciously rich, almost nutty flavor. As well as being great for cooking dishes such as soft scrambled eggs, it also makes a tasty dip for foods such as lobster, seafood, or vegetables. And while it's possible to buy ready-made clarified butter in jars, it's also very easy to make yourself at home, and well worth doing so for the best eggs ever.

To make clarified butter, also known as ghee, or liquid gold, add a couple of sticks of butter into a heavy saucepan, and gently melt over low heat until foaming. The butter will separate into three layers: The foam (water) rises to the top, the yellow butterfat liquid is in the middle, and the milk solids fall to the bottom. Skim off the foam from the top with a spoon and discard it. Then pour the yellow butter liquid into a clean bowl, jug, or jar, leaving the milk solids at the bottom of the pan.

The clarified butter can be used right away for cooking the eggs. Simply add a tablespoon to a nonstick skillet, pour in three whisked, seasoned eggs, and stir continuously with a silicone spatula over medium heat until they're just set. It will only take a couple of minutes.

And don't worry about having lots of clarified butter left over, or preparing it in advance if you'd rather. It will keep for several weeks in a jar in the refrigerator, meaning you can scoop out a spoonful any time you get scrambled egg cravings. Just melt a tablespoon in a pan, and you're ready to cook.

As well as the superior taste, another advantage of clarified butter is that it can be used for cooking at higher temperatures before it starts to burn. It has a smoke point of 485 degrees Fahrenheit, rather than the 350 degrees for regular butter, making it a versatile ingredient for many dishes — including some other egg-based favorites. 

Eggs fried in this liquid gold are a real treat for a next-level breakfast or brunch dish, with the added bonus that they can be cooked over a higher heat than when using regular butter or vegetable oil. Or to make poached eggs into a much richer, more luxurious dish, try poaching a couple in two cups of clarified butter, rather than using water. The eggs absorb some of the delicious buttery flavor, taking the simple dish to new heights.

Or try a traditional French-style rolled omelet, by adding three whisked, seasoned eggs to a pan of hot clarified butter over medium heat, and cooking until nearly set, but not colored. You can even serve the omelet, once folded, with even more clarified butter gently brushed over the top for a beautiful, flavorful finish. Utterly, butterly wonderful.