Bobby Flay’s Food Network recipe makes soft, gently formed scrambled eggs with crème fraîche and cold butter. Whisk and strain the eggs, cook them slowly in a nonstick pan, and use carry-over heat to finish them. For food safety, however, do not serve them runny: USDA and FDA guidance calls for scrambled eggs to be cooked thoroughly.
Ingredients for Bobby Flay’s scrambled eggs
Food Network’s recipe serves four and is adapted from Bobby at Home by Bobby Flay with Stephanie Banyas and Sally Jackson, published by Clarkson Potter in 2019.
- 12 large eggs
- 4 tablespoons crème fraîche
- 4 tablespoons cold butter, cut into small pieces
- Kosher salt and freshly ground black pepper
Optional additions listed with the recipe include 1/4 cup thinly sliced green onion, 2 tablespoons finely chopped fresh chives, 1/2 cup crumbled goat cheese, 1/4 cup romesco, or 4 ounces bucheron cheese. Choose one or more to suit your taste.
How to make the eggs
- Whisk and strain. Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain them into a second bowl, then whisk in the crème fraîche.
- Warm the butter. Melt the cold butter pieces in a large nonstick pan over medium-low heat.
- Cook gently. Add the egg mixture. With a heat-resistant rubber spatula or wooden spoon, stir gently until soft curds form. Keep the heat moderate and avoid rushing the eggs.
- Finish off the heat. Flay’s recipe directs you to remove the pan while the eggs still look somewhat wet, then let residual heat cook them for about one minute. Season with salt and pepper at the end. Fold in optional additions as the eggs come off the heat.
Balance the soft texture with food safety
The recipe’s carry-over method is intended to keep the eggs tender, but “still somewhat wet” is a culinary cue—not a safe serving endpoint. USDA FSIS says scrambled eggs should not be runny and advises that egg mixtures reach 160°F where that guidance applies. FDA guidance says to cook scrambled eggs until firm throughout and cautions against eating eggs that remain raw or only partially cooked, especially for people at increased risk from foodborne illness.
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Use a food thermometer for relevant egg dishes, and follow the applicable food-safety guidance rather than serving runny eggs. USDA FSIS also discusses pasteurized egg products as an option for cooked preparations and higher-risk groups.
Equipment and recipe source
You need a large nonstick pan and a heat-resistant rubber spatula or wooden spoon; the recipe does not require a particular brand or premium cookware. Food Network attributes the recipe to Bobby Flay and credits Bobby at Home as its source.
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Sources: Food Network’s Perfect Scrambled Eggs recipe; USDA FSIS: Shell Eggs from Farm to Table; FDA: What You Need to Know About Egg Safety; USDA FSIS: Egg Products and Food Safety.
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