Today we’ll be talking about a particularly delicious topic: eggs. Everyone’s got their opinion on the best way to cook and eat eggs, right? Some people like their eggs over-easy with deliciously runny yolks, and some people like their eggs over-hard with fully cooked yolks. But why is it that fried eggs tend to be the only kind of eggs that are cooked to different temperatures and doneness? Are we limiting ourselves by not exploring the possibilities of other egg preparations? I believe the answer is yes!
MY LATEST VIDEOS
And that’s where today’s post comes in! Today I’ll be showing you a new (at least to me!) way of scrambling eggs that I’ve been enjoying immensely recently! In terms of doneness, these scrambled eggs are roughly the equivalent of over-easy eggs. So I have to warn you, if you’ve only ever eaten thoroughly-cooked scrambled eggs, these eggs might seem undercooked to you! But if you’re brave enough to get outside your comfort zone and give them a try, I think you’ll agree that these are some of the most creamy, silky, and delicious scrambled eggs you can possibly make!
PLUS, they’re done in 15 seconds! Talk about your quick breakfasts!
15-Second Creamy Scrambled Eggs
- 3 large eggs
- 1 1/2 Tbsp whole milk
- 1 3/4 tsp cornstarch or potato starch
- 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.
Start by cracking 3 eggs (or however many you’ll be cooking) into a mixing bowl.
In a separate cup or bowl, whisk the milk and potato starch (or cornstarch) together until smooth and free of lumps.
This is the “secret” ingredient for making creamy eggs, FAST. Eggs are delicate, and cooking them too fast and hot results in the proteins seizing up, squeezing out moisture, and the eggs going dry and tough. Adding cornstarch to the eggs protects them from overcooking and turning rubbery.
Add the milk and cornstarch mixture to your eggs, and whisk until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot. Add the butter to the pan, and wait just until it’s melted and bubbly. (Make sure it doesn’t brown!)
When the butter is ready, add the egg mixture to the pan.
Wait 5-10 seconds before touching it, until the edges of the eggs start to bubble.
Next, remove the skillet from the heat. (Yes, you read that right!) Start stirring the eggs, making one full circle around the pan per second. Count about 15 seconds/stirs. (You may need a few more seconds if using a smaller skillet.)
The eggs are done when they have absorbed all the butter, but are still partially undercooked. Your scrambled egg instincts will probably tell you to wait until they look fully cooked, but don’t do it! :-)
Put them on English muffins or toast (no need to butter!), in breakfast burritos, or eat a big plateful all by itself. The finished product will be the creamiest, dreamiest eggs you’ve ever eaten, and I think you’ll like them as much as I do!