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Yes, These Scrambled Eggs Are Weird, But Just Hear Me Out

Creamy Eggs

I hope you’ve eaten recently, otherwise today’s post could make you very hungry! Because today we’re talking eggs, one of several breakfast foods that everyone has an opinion about. :-)

Some people like them over easy with runny yolks, others like their eggs over hard with yolks fully set (not to mention the debate about eggs with crispy edges!) As far as my own egg preferences go, I’ve shared some of my favorite variations in past posts, including Instant Pot boiled eggs, easy poached eggs, one-minute microwave eggs, and mini omelet muffins!

But why is it that we only talk about different temperatures and doneness with regards to fried eggs? Are we limiting ourselves by not exploring these possibilities with other egg preparations? I believe the answer is yes!

Related: Is It Worth Your Money To Buy More Expensive Eggs?

Creamy Eggs

And that’s where today’s post comes in, because today I’ll be showing you a new (or new to me, at least!) way to make scrambled eggs that I’ve been enjoying immensely! In terms of doneness, these scrambled eggs are roughly the equivalent of over easy eggs.

So if you’ve only ever eaten scrambled eggs that were fully cooked all the way through, these eggs might appear undercooked at first glance. But if you’re brave enough to step outside of your comfort zone and give them a try, I think you’ll agree with my assessment that these are some of the most creamy, silky, and delicious scrambled eggs you can possibly make!

Oh, and did I mention that they take all of 15 seconds to make? (Talk about a quick breakfast!)

Related: 15 Surprising Egg Hacks You Need To Try

Creamy Eggs

15-Second Creamy Scrambled Eggs

Ingredients:

  • 3 large eggs
  • 1 1/2 Tbsp whole milk
  • 1 3/4 tsp cornstarch (or potato starch)
  • Salt
  • 3 Tbsp unsalted butter

Note: You can make more than 3 eggs at a time if you like (but I probably wouldn’t attempt more than 6 at a time, personally.) For each additional egg, just add another 1/2 Tbsp milk and 1/2 + 1/8 tsp potato starch or cornstarch to the egg mixture, and use an additional 1 Tbsp butter in the pan.

Creamy Eggs

Directions:

Start by cracking the eggs into a mixing bowl.

In a separate cup or bowl, whisk the milk and cornstarch (or potato starch) together until the mixture is smooth and free of lumps.

(The starch is the “secret” ingredient that makes it possible to cook creamy eggs FAST. Because eggs are quite delicate, cooking them fast over high heat can cause the proteins to seize up, squeezing out moisture and making the eggs dry and tough. Adding cornstarch or potato starch is a simple way to prevent the proteins from seizing so that the eggs stay soft and creamy!)

Creamy Eggs

Add the milk and cornstarch mixture to your eggs and whisk until smooth, then season with salt.

Heat a non-stick skillet over high heat until hot. Add the butter to the hot pan and allow it to melt and begin bubbling (but don’t wait too long, or it will start to brown!)

Creamy Eggs

When the butter is bubbling, add the egg mixture to the pan.

Creamy Eggs

Wait 5-10 seconds before doing anything, waiting until the edges of the eggs start to bubble.

Creamy Eggs

At that point, remove the skillet from the heat. (Yes, you read that right!) Start stirring the eggs with a flexible spatula, making one full circle around the pan per second and count 15 seconds/stirs. (You may need a few more seconds if you’re using a smaller skillet.)

Creamy Eggs

When the eggs have absorbed all the butter, but still look a bit wet, they’re done! (If your scrambled egg instincts are telling you to cook them longer, don’t do it!) :-)

Eat the eggs as is, or pile them on an English muffin or a piece of toast. You could also pile them into breakfast burritos if you want! Any way you eat them, these are sure to be the creamiest, dreamiest eggs you’ve ever eaten, and I think you’ll like them as much as I do! :-)

How do you like your eggs?


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • OMG!!! I read this first thing this morning. Since I hadn’t already had breakfast, I decided to make scrambled eggs this way. Super fast and super easy. I will never make scrambled eggs to other way ever again! Thank you, Jillee!!!

  • We make cheese eggs. Put shredded cheese (your favorite kind, we use Mexican Blend) in the eggs after poured int the skillet. They are so yummy and cheesy. We call them cheese eggs.

  • Had to whisk it a lot to incorporate the cornstarch well, but it came together just fine after a minute or two. What a nice, creamy texture, and so rich and delicious. Thanks for another winning recipe! :)

  • Did you stir or whisk the cornstarch into the cold milk first? Cornstarch usually blends into a cold thin liquid like water, broth or milk quite easily. Pour it into the eggs quickly and stir or the cornstarch will settle at the bottom of the beaker.

  • Be sure to mix the cornstarch into the milk thoroughly before adding the eggs. I’ve been doing this for months – I’ll never go back to “regular” scrambled eggs!

  • Loved the eggs, they were exactly as you said, YUMMY!!! These eggs turned out creamy and cooked quickly. I used potato starch rather then cornstarch which did not change the flavor. These are my new go to scrambled eggs. Many thanks Jillee

  • Thank you, Jillee, still again! Just like Kathy, there’s no turning back for me! These eggs are REALLY delicious!

    I had a thought – do you think that adding cornstarch/potato starch to eggs before making a frittata would make something delicious, even better? While making a frittata is a bit different then making scrambled eggs, can the addtion of cornstarch make the frittata even better? Hmm… going to give it a try.

  • We had breakfast for supper so I could try these eggs. FAB. U. LOUS!! My husband and I LUVED them!! Definitely our new favorite egg prep! I did have to cheat a little and return them to the heat for a little more cook time. My stirring wasn’t quite doing the trick, but I think my pan was too small and the eggs were too “deep.” Bigger pan next time and I’m sure it will be fine. They were everything you promised! Thank you!

  • Just a quick question, about the stirring. You state “Start stirring the eggs, making one full circle around the pan per second. Count about 15 seconds/stirs.” Are the stirs supposed to be one full circle around the pan per second OR 15 seconds per stir around the pan? OR 15 total one-second stirs? I’ve read those two sentences over and over again and I can’t decide what you meant. LOL!

  • I’ve been making these srt of eggs forever just without the extra starch..
    I prefer to use half and half or cream (light or full on does not matter)
    I love my ‘fluffy’ eggs.

  • I was struck by the similarities to Julia Child’s omelette Prime Directives, which would be the butter in a very hot pan; she says wait until the froth stops, then add eggs, yes, before the butter turns brown. She also says to let the eggs sit in the pan for a few moments after pouring, only then do you start shaking the pan, side-to-side, forward-backward. With her recipe it is quite true that you don’t even need to stir, you can shake the omelette to doneness, likely due to the very high heat and proper proportion of egg to pan size. The difference between these two is the corn starch, which sounds like a very intriguing ingredient! Oh, and she adds a teeny amount of water, not milk. I’m going to make these eggs in the morning, and thank you, one eggs-lover to another!

  • I’ve been making scrambled eggs for years w milk and butter,( as my mother and grandmother had done) there is no need to add the cornstarch at all. If you scramble the eggs in a dish, put a pat of butter in the pan, let it melt (slowly) then add the eggs, keep them moving till they reach the right doneness where the eggs are still a bit glossy,
    they are cooked, but not cooked to death (so as to get hard and rubbery)
    Salt and pepper after cooking. Adding salt to the eggs before cooking will tend to make them get hard quicker, it also draws moisture out of the eggs which will dry them out faster as well.
    Not sure why anyone would add cornstarch to eggs… you can achieve soft creamy scrambled eggs without them. Too high a heat also contributes to them being overdone

    • Just try Jillee’s recipe, believe me, you will like it. As “Mikey” was told many years ago in some advertisement, “Try it, you’ll like it!” :-)

  • These were delicious! It took a little longer, probably because the 4th egg may have been too much for the pan, but still very quick and simple. I usually just scramble them in the pan (why dirty an extra bowl?), but these are worth doing again.

  • I loved your recipe for scrambled eggs, so I followed your recipe to the letter. We had a delicious breakfast. Usually, it is just Cheerios, sweetened GF Cheerios for him, and plain Cheerios that are a store brand and not GF for me. It was such a nice treat. I shall make these scrambled eggs more often as they are so easy. At my ripe old age, I love “easy.”

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