Chef and food writer Anne Wolf has named ghee as the single ingredient that can transform scrambled eggs, making them richer and more flavourful than cooking them with standard butter.
According to Wolf, the difference between a bland scramble and an excellent one comes down to the choice of fat rather than technique or equipment. Writing for Simply Recipes, she explained that while clarified butter provides a rich fat that will not scorch, and browned butter delivers flavour, both have drawbacks when used alone.
“Clarified butter gets you partway there, with a rich fat that won’t scorch. Browned butter gets you flavor, but toast it again in a hot pan and you’re flirting with burnt bitterness,” she wrote.
Why ghee works best
Wolf described ghee as the middle ground between the two, saying it combines clarified butter’s discipline with browned butter’s payoff. She called it the “easiest upgrade” you can make to morning eggs.
Ghee is a type of clarified butter that originates from the Indian subcontinent. It is made by simmering butter until all the water evaporates and the milk solids brown, then straining out the residue. This leaves a rich, nutty-flavoured butter with a high smoke point.
Ghee can withstand temperatures of up to 485°F (251°C), compared with vegetable oils, which range from 400°F (204°C) to 450°F (226°C).
How to cook scrambled eggs with ghee
To use ghee, add the same amount to the pan as you would vegetable oil or clarified butter, enough to coat it. Then proceed to make the scrambled eggs as normal, whisking in a bowl with any other ingredients such as cream or crème fraîche, and seasoning as usual.
One key difference is that ghee does not work if the pan is cold at the start, so it should not be poured into a cold pan. Once cooked, the eggs can be served with herbs, seasonings, and whatever breakfast foods are desired.
