This Genius Recipe Transforms Scrambled Eggs Into a Rose

David Malosh
David Malosh

If there's one source you can trust to teach you how to make the perfect soft scramble, it's the chef behind Egg Shop in NYC. Yes, the quaint Lower East Side cafe serves all things eggs, from benedicts to pulled pork with poached eggs to buttermilk biscuit egg sandwiches with white cheddar, smoked bacon, chimichurri, and avocado (yes, it really is worth the two-hour wait). You can explore all of Egg Shop's menu items by browsing #eggsyall, the restaurant's official hashtag, or if you're dying to try one of the restaurant's iconic egg dishes as soon as possible at home, you can crack open the cookbook — and a couple eggs.

Egg Shop: The Cookbook, out in April 2017, was written by Nick Korbee, chef and eggs-pert at the popular brunch spot. Though the book is filled with all the breakfast recipes you could possibly want, we'd suggest starting with the basics: the Egg Shop Scramble, or in other words, the ultimate soft scramble.

This recipe not only outlines the specific technique for achieving light, fluffy, barely set scrambled eggs, but it also shows you how to turn them into a rosette shape. We're not playing favorites, but we have to say rose-shaped scrambled eggs might be even more fascinating than an avocado rose. Marvel at the gorgeous step-by-step photos and then get the recipe — complete with homemade hot sauce if that's your thing — ahead.

David Malosh
David Malosh
David Malosh
David Malosh
David Malosh
David Malosh
David Malosh
David Malosh
David Malosh

The Egg Shop Scramble

YieldMakes 1 egg serving and 4 cups hot sauce

From Egg Shop: The Cookbook by Nick Korbee


    • "That's Hot!" Hot Sauce:
    • 2 habanero chiles, stemmed
    • 15 Fresno chiles or red jalapeño peppers, stemmed
    • 6 garlic cloves
    • 2 cups distilled white vinegar
    • 1 cup apple cider vinegar
    • 1 tablespoon kosher salt
    • 1 tablespoon pure cane sugar
    • Egg Shop Scramble:
    • 2 eggs

    • 1 tablespoon heavy cream
    • 1 teaspoon olive oil

    • Sea salt
    • "That's Hot!" Hot Sauce


    1. For the hot sauce: Char the chiles and garlic in large saucepan over high heat, just to add a bit of color, not to fully cook.

    2. Add the vinegars, salt, and sugar. Cover and cook until the chiles and garlic are soft enough to puree, about 30 minutes. Blend the mixture until smooth, then push it through a fine mesh sieve into a bowl or pan.

    3. For the Egg Shop Scramble: In a small bowl, gently whip the eggs with the heavy cream.

    4. Heat a small nonstick or cast-iron pan over medium heat. Add the olive oil and swirl to evenly coat the bottom. When the pan is hot, pour in the eggs. They should sizzle and bubble a little bit. Wait about 20 seconds for the eggs to set, then, keeping a heat-resistant (silicone or rubber) spatula vertical, pull the eggs across the pan in one motion from front/nose to the back/handle. Tilt the pan forward at a 45-degree angle to let the loose eggs fill the other side of the pan. Repeat the motion with the spatula, this time from back to front. You should have eggs that look like the floppy ears of a basset hound. Now, keeping the spatula vertical, turn one ear in to the center of the pan, then do the same with the other ear. Hold the eggs together with the spatula and gently swirl the pan to allow any liquid eggs to run to the center of the pan and fill in any cracks. You're done, you did it! Season to taste with a bit of sea salt, serve, and pass the That's Hot! sauce.


    This is the standard method we use at Egg Shop. The result is a beautifully light and barely set rosette-shaped scramble. TIP: Substitute leftover brine from pickled carrots or onions for the white vinegar for extra flavor.