Here's a trick that I use at home when I want to take my scrambled eggs to the next level: I cook them in a compound butter. This classic French preparation is nothing more than softened butter combined with herbs, spices, citrus, and/or finely chopped aromatics. It's traditionally used to garnish proteins and vegetables, adding richness and a burst of flavor, but compound butter can do even more for eggs: Cooking them in just a tablespoon of compound butter brings a lush tenderness to the scramble.
How To Make a Compound Butter
You can make this preparation from almost any flavorings you have on hand. For eggs, I prefer a 1:1 ratio of butter to mix-ins, and alliums are a must.
Here's a shallot-parsley compound butter to get you started:
- Combine 4 tablespoons softened unsalted butter, 2 tablespoons minced shallot, 2 tablespoons minced fresh parsley, 1 minced garlic clove, ¼ teaspoon table salt, and ¼ teaspoon pepper in a bowl and whip with a fork until light and fluffy.
- Allow the mixture to sit for at least 10 minutes before using.
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How to Cook Your Scramble in a Compound Butter
Once you’ve got your compound butter, all you need to do is melt 1 tablespoon of this flavorful stuff in a skillet over medium heat (save the rest for more scrambles or as a garnish), then add 3 lightly seasoned, beaten large eggs. Cook, stirring constantly, until the eggs reach your desired doneness.
Freeze Your Compound Butter(s) to Keep at the Ready
Because compound butters are such an easy way to bring a boost of herby richness to lots of foods, they’re great to keep on hand. To freeze the preparation for up to a month, dollop the mixture on parchment paper and roll into a log. Wrap the butter well in plastic wrap or pop into an airtight container. Lop off slices of this creamy, flavorful goodness as needed.