Cookbook:Creamy Cornstarch Scrambled Eggs
Creamy Cornstarch Scrambled Eggs | |
---|---|
Category | Egg recipes |
Servings | 1 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 3 large eggs
- 3 tbsp unsalted butter
- 1½ tbsp whole milk
- 1¾ tbsp cornstarch or potato starch
Procedure
edit- In a cup, whisk together the milk and cornstarch until it is free of lumps.
- Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
- Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
- Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).
- Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
- Transfer them onto a plate.
- Season with black pepper to taste and serve.
Notes, tips, and variations
edit- Add 5 seconds more of stirring for every 3 additional eggs you’re scrambling, but avoid making more than 6 at once.