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!
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!)
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 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!)
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!)
When the butter is bubbling, add the egg mixture to the pan.
Wait 5-10 seconds before doing anything, waiting until the edges of the eggs start to bubble.
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.)
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?