One of the first dishes I learned to make when I was 6 years old was scrambled eggs. Every morning, I’d watch my mom or grandparents whisk up a batch of those fluffy yellow delights. Before long, they became one of my absolute favorite meals.
I grew up in a working-class family, and it didn’t take long for my parents and grandparents to realize that I could go through a dozen eggs in a week. But between getting themselves ready for work and me and my siblings ready for school, they didn’t have time to cook for me every morning. So they handed the responsibility over and taught me how to scramble them myself.
What I assumed would be complicated turned out to be surprisingly simple. Grab eggs, milk, and salt; whisk them in a bowl; and cook them low and slow over the flame, being careful not to burn myself on the skillet’s handles. Once finished, I loaded them up with pepper and cheese.
And I’ve stuck to that method for the past 23 years. So when I saw a clip of Jennifer Garner and Ina Garten making their morning eggs the exact same way on Instagram, I felt an instant wave of nostalgia — and a sudden hankering for a scramble. Even though my scrambled egg approach already mirrors theirs, they shared a few clever tips I couldn’t wait to try. Here’s how it went.
How to Make Jennifer Garner’s Favorite Scrambled Eggs
First crack your eggs on a wooden cutting board or counter to avoid getting any shells in your batter, says Garner. Then whisk 12 extra-large eggs, 1 cup of whole milk measured at eye level, she says, and 2 teaspoons of salt in a medium bowl until well-combined. “The Pecorino is very salty, so you don’t want to add too much salt,” says Garten.
Add 4 tablespoons of butter to a large (12-inch) sauté pan that is heated “nice and low,” says Garten, and let the butter melt almost completely. Once melted, pour in the whisked egg mixture. “Let it sit for a minute to let it set,” she says.
Scramble the eggs over low heat for 8 to 10 minutes, stirring occasionally with a rubber spatula. “If you cook it at a high temperature, it gets tough,” Garten says. When small clumps begin to form, stir more rapidly, scraping the bottom of the pan continuously. Cook for another 4 to 5 minutes.
When the eggs are nearly cooked, turn off the heat and continue stirring vigorously until the texture is soft and custardy. “When you pull the spatula through the eggs, they will still be soft, but they will stay in place,” says Garner.
Stir in 2/3 cup of grated Pecorino and 2 teaspoons of pepper. To serve, Garner likes to spoon the eggs over toasted bread and top them with even more grated Pecorino.
My Honest Review of Jennifer Garner’s Favorite Scrambled Eggs
These eggs certainly evoke the flavors of my childhood, but what I appreciate most is their luxurious texture. Instead of a hard scramble, this version comes out custardy and cloud-like. I picked up a brilliant tip from Garten: Let the egg batter sit in the heated pan for about a minute before stirring to let it form properly and, as a result, turn out more fluffy. I’m definitely saving that one in my back pocket from now on.
The cacio e pepe flavor also shines through. The Pecorino contributes a beautiful saltiness and nuttiness to the dish. Because I usually use cheddar, adding this Italian cheese was a nice change.
I’ll note that this recipe takes about 15 minutes to make, so if your mornings are hectic, you might want to stick with your usual method. But in my opinion, these eggs are definitely worth the extra time. From now on, I plan on waking up a few minutes earlier to make them part of my routine.
Tips for Making Jennifer Garner’s Favorite Scrambled Eggs
- Make them even more decadent. Replace the whole milk with heavy cream, mascarpone, or crème fraîche to give the eggs a richer taste.
- Use freshly cracked pepper. Instead of pre-ground black pepper, try cracking whole peppercorns yourself. This helps release the peppercorn’s natural oils and aromas, which gives the eggs a slightly earthy, spicy flavor.
- Swap the Pecorino. You can substitute Pecorino with any hard cheese. For a tangy kick, grate in Manchego; for a smokier taste, add Gouda; for a nuttier profile, toss in some Mimolette.