How to Brown Butter: Downloadable Directions and Devotional

My first taste of browned butter came when I was a little girl. I would accompany my father to a function where, in the early mornings, everyone gathered in an old house and the women cooked breakfast. They fried the eggs in butter browned until it was fragrant and nutty—and those eggs had a flavor I never forgot.

Yet no one ever taught me the technique, and I didn’t learn to brown butter myself until I was in my sixties, when a chocolate chip cookie recipe called for it. That simple discovery added a whole new dimension to my baking.

As butter gently cooks, its milk solids turn golden and develop a warm, toasted nuttiness that adds remarkable depth to cookies, cakes, muffins, sauces, savory dishes—and, yes, even fried eggs. Now I’m sharing the knowledge so you can bring that memorable flavor into your own kitchen. Download the directions and accompanying devotional below.

Light Colored Pan for Browning Butter

A light-colored interior saucepan makes browning butter easier because you can clearly see the milk solids change from golden to perfectly browned before they burn. The one featured is ceramic lined, has a glass lid and a spout to pour the hot butter.

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