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.
For Outrageously Good Scrambled Eggs, It's All About the Butter
It’s hard to go wrong with a basic scramble. But cooking your eggs in an herby compound butter is a ridiculously simple way to take them to a whole new level.
By Published May 24, 2022
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.
Try These Compound Butters
Shallot-Herb Butter
A good compound butter recipe offers a simple way to dress up grilled meats.Get the Recipe
Roasted Red Pepper and Smoked Paprika Butter
Compound butters are classic companions to steak.Get the Recipe
Cilantro-Chipotle Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.