15 Second Creamy Scrambled Eggs
This method uses a simple cornstarch slurry to create exceptionally creamy and soft scrambled eggs in a remarkably short time. The technique involves a brief, high-heat start followed by off-heat stirring, resulting in a luxurious texture. It is a quick and satisfying breakfast option for one, ready in just 6 minutes.
Ingredients
- 3 large eggs
- 1 1/2 tablespoons whole milk
- 1 3/4 teaspoons cornstarch or 1 3/4 teaspoons potato starch
- salt (to season)
- 3 tablespoons unsalted butter
Method
- Place three large eggs into a medium bowl.
- Whisk the whole milk and cornstarch together in another bowl until completely smooth.
- Pour the milk mixture into the eggs and beat them together. Add salt according to your preference.
- Place a non-stick skillet on high heat until it is very hot. Add the unsalted butter. it should sizzle immediately. Let it melt and become bubbly without letting it turn brown.
- Pour the egg mixture into the hot skillet. Do not stir for 3 seconds, allowing the edges to begin bubbling.
- Take the skillet completely off the heat source. Begin stirring the eggs, completing one full circular motion every second.
- Continue stirring for about 11 or 12 seconds. The eggs will have taken in all the butter but will still be slightly undercooked. Add about 5 seconds more for every additional three eggs used.
- Immediately transfer the scrambled eggs to a serving plate. They should not look fully set.
Nutrition (per serving)
Sodium227800 mg
Recipe details
CategoryBreakfast
AuthorGagoo
