There's one ingredient that makes "the best scrambled eggs in the whole world."

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There are few things as satisfying as perfectly cooked scrambled eggs—and few things as deceptively difficult to make. There's a seemingly infinite number of ways they can go wrong, from turning rubbery to getting stuck on the pan.

It should come as no surprise, then, that Martha Stewart does not have these problems. In 2019, her cappuccino machine-based technique for scrambling eggs went viral, but she's since found a new favorite method. During her demo at the Food & Wine Classic in Aspen, she revealed her secret to decadent, flavorful scrambled eggs, and it has less to do with her technique and more to do with a specific ingredient: clarified butter.

"Usually scrambled eggs are overdone or not so tasty," she said. Stewart recalled recently finding a pan of leftover clarified butter in her fridge from making lobsters the day before. "I cooked the eggs in the clarified butter, and they looked like golden, beautiful scrambled eggs." Stewart called them "the best scrambled eggs in the whole world." (As for the technique, she recommends stirring the eggs frequently in a thick aluminum pan.)

Photo of Martha Steward and photo of scrambled eggs with parsley garnish
Credit: NBCU Photo Bank / Getty Images / Adobe Stock

Of course, there's more than one way to scramble an egg. Another of Stewart's favorite methods for making super-fluffy scrambled eggs is to cook them in the steamed milk holder of her "great big San Marco cappuccino machine." She adds four eggs into the milk holder, along with a 1/4 teaspoon of butter, salt, and pepper. "Steam it in the steamer, and in about 25 seconds it makes the best fluffy scrambled eggs," she said during her demo.

For the clarified butter method, Stewart says that Kerrygold clarifies nicely, though you could easily use any high-quality butter. "You pour off the melted butter, the butter fat, and that's your clarified butter."