Martha's Scrambled Eggs

marthas scrambled eggs
Photo: Dana Gallagher
Total Time:
5 mins

This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.


  • 3 large eggs

  • Kosher salt and freshly ground pepper

  • Softened unsalted butter, for bread

  • 1 English muffin, split

  • 1 tablespoon Clarified Butter

  • Steamed asparagus and cooked bacon, for serving (optional)


  1. Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.

  2. Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

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