These Are the Best Scrambled Eggs You'll Ever Have

They take a bit of time, but trust me, they're totally worth it.

October 10, 2017
George V Scrambled Eggs
Anna Williams

Adapted from Zac Posen's new cookbook, Cooking with Zac: Recipes From Rustic to Refined 

The best scrambled eggs I've ever had were at the luxurious Hotel George V in Paris, where I stayed with my friend Lola Schnabel, who had been invited by John Galliano to see the Dior show in Paris. I had never stayed in such a grand and glamorous hotel. For breakfast I ordered the scrambled eggs, and they were so custardy and light that they were nothing short of an absolute revelation.


More: 20 Easy Egg Recipes You Can Make in Minutes

I learned that it's important to cook them in a double boiler so the eggs cook slowly, allowing for lots of stirring to create soft curds (if you don't have a double boiler, cook the eggs in a nonstick skillet set over a saucepan of simmering water—I've done this and it works!). I also learned that for the creamiest Parisian-style scramble, it is essential to use only cream and butter in the eggs, with some fresh chopped herbs, of course.

George V Scrambled Eggs
(Serves 4)


  • 9 large eggs

  • 3/4 cup heavy cream or half-and-half (or whole milk in a pinch)

  • 1 Tablespoon finely chopped fresh herbs (such as dill, parsley, rosemary, thyme)

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 Tablespoons unsalted butter

1. Whisk together the eggs, cream, herbs, salt, and pepper in a medium bowl.

2. Heat 1" of water in a medium saucepan over medium-high heat. Once it comes to a simmer, reduce the heat to medium and set a medium nonstick skillet over the saucepan. Let the skillet warm up for 1 minute (if the water is boiling too hard in the saucepan, reduce the heat to medium-low or low). Add the butter to the skillet, and once it melts, add the egg mixture.


3. Use a rubber spatula to slowly stir the eggs. After a few minutes, the eggs will begin to set and form small, creamy curds. Continue to slowly stir until the eggs are no longer raw and watery but are set and creamy, 4 to 5 minutes. Taste and add more salt if needed. Divide among plates and serve.