Fluffy and light are the only words to describe perfect scrambled eggs. Eggs that melt in your mouth and give you the illusion of melted cheddar without adding a sprinkle of cheese. What would you say if I told you that something this good this is attainable in less than one minute flat (I’m including the egg cracking, skillet heating and cooking in this time)? You’d probably tell me that I was crazy and I would have told you the same thing until today… Time to meet your new favorite friend for eggs- cornstarch. Follow this easy recipe and you will have fluffy eggs in no time, don’t worry you can still add in cheese if that’s your jam, but I would recommend trying it once without and decide if you ever need to whip of the cheese grater in the morning again.
3 large eggs
1 1/2 tbsp milk (1/2 tbsp for each egg)
1 1/4 tsp cornstarch (1/2 + 1/4 tsp for each egg)
Salt and pepper,to season
1 1/2 tbsp unsalted butter (1/2 tbsp for each egg)
First, crack 3 eggs into a medium bowl. Then, in a ramekin, evenly whisk together the milk and cornstarch until it’s lump-free.
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt and pepper
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
Then remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second for about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).
Transfer to a plate. Let set a minute or two to cool and enjoy!
Recipe from Lady & Pups.