How to Make Scrambled Eggs Like Ina Garten
Ina Garten knows how to make every dish taste better, including simple scrambled eggs.
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Nancy Mock For Taste of Home, Getty Images
You may think you know how to make a passable batch of scrambled eggs. However, once you taste scrambled eggs made Ina Garten’s way, you’ll never go back. Her technique and ingredients result in scrambled eggs that are delectably soft, with a custard-like texture.
Ina calls her recipe Cacio e Pepe Eggs, and like cacio e pepe pasta, they’re chock-full of flavor from fresh Pecorino cheese and black pepper. It’s a simple combination that works beautifully in scrambled eggs. Ina shared her recipe on The Drew Barrymore Show, and when Drew tasted them, her jaw dropped! She couldn’t believe how uniquely delicious the eggs were.
This is a fantastic recipe to make when you have family or friends over for breakfast. They’re one of Ina’s favorite recipes to make for company—and for herself!
How to Make Ina Garten’s Cacio e Pepe Scrambled Eggs
While Ina’s Cacio e Pepe Eggs recipe does use an entire carton of eggs, it makes enough to feed 4-5 people. The scrambled eggs are ready in 20 minutes.
- Large Bowl: Use a bowl with a pour spout to whisk together the ingredients before they go into the skillet.
- Nonstick Pan: To cook scrambled eggs with no sticking, a 12-inch nonstick pan is essential.
- Rubber Spatula: This spatula allows you to rapidly stir the eggs while protecting the nonstick surface of your pan.
- 12 extra-large eggs
- 1 cup whole milk
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, cut into quarters
- 2/3 cup freshly grated Pecorino cheese (plus more for serving)
- 2 teaspoons black pepper
- 4-5 slices of toasted country or sourdough bread
Step 1: Mix the ingredients
Crack the eggs into a large bowl. Add in the milk and salt, then whisk everything together well.
Step 2: Prepare the pan
Add the sliced butter to a cold 12-inch skillet and place the pan on a burner set to medium-low. Once the butter has almost totally melted, swirl it to coat the bottom of the pan. Then you’re ready for the eggs.
Step 3: Cook the eggs
Pour the egg and milk mixture into the pan. Cook the eggs for 8-10 minutes, stirring occasionally with a rubber spatula. When small clumps begin to form, stir the eggs more often and more quickly, pulling the spatula across the bottom of the pan to release any eggs stuck there. Cook the eggs for an additional 4-5 minutes.
When the eggs are almost done (still very loose in the pan but less liquidy) remove the pan from the heat.
Step 4: Finish with the cheese
Keep stirring the eggs rapidly in the pan off the heat until they’re very soft and custardy; when you pull the spatula through the eggs, they should be soft but stay in place. Stir in the grated Pecorino cheese and the pepper.
Serve the eggs immediately, spooned over the toasted bread or with toast on the side. Have more grated Pecorino in a bowl at the table, so guests can sprinkle cheese over the hot eggs.
Here’s What We Thought
Nancy Mock For Taste of Home
So, so good! These scrambled eggs have two components that make them taste exceptional. The first is that really creamy texture, so soft you can dip a piece of toast right into them. That “custardy” texture, as Ina likes to call it, is so different from our usual scrambled eggs. The second component we love is the generous amount of Pecorino cheese and black pepper in the eggs; they give the dish so much savory, umami flavor.
We enjoyed the eggs with toast as Ina does, and the next day used leftover scrambled eggs to make breakfast sandwiches with bacon.
If a really soft texture in eggs isn’t quite to your liking, keep the pan on the heat a minute or two longer to let the eggs set more. And if you cook the eggs too long by mistake, pour a little more milk into the pan and stir it rapidly into the eggs to loosen them up.
Stock your kitchen with Ina’s must-have kitchen tools.
Ina’s Tips for Making Scrambled Eggs
- Keep the heat under the eggs at low to medium-low when you cook them. Because proteins in eggs can become tough over high heat, this trick keeps scrambled eggs tender and creamy.
- Cooking eggs over low heat means you also have to be patient. Resist the temptation to increase the heat to speed things along; Ina’s scrambled eggs with a custardy texture are worth the wait.
- The hot pan will continue cooking the eggs when you pull it off the burner; that’s why Ina does this before the eggs are finished cooking.
- To prevent the eggs from overcooking, Ina likes to add a few pats of cold butter when they come off the burner. This is especially nice to do with truffle butter or butter with herbs, to add an extra layer of flavor.
Here are more of Ina Garten’s most helpful cooking tips.