MAGIC 15-SECONDS CREAMY SCRAMBLED EGGS

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THE PREVIOUSLY-THOUGHT-IMPOSSIBLE SCRAMBLED EGGS-FANTASY

SPEED, AND CREAMINESS.  ALL TOGETHER

We all think we know how to do scrambled eggs.

We all know, I hope, that speedy scrambled eggs cooked over high heat will be grainy, rubbery… and worst of all, will ooze liquid out of themselves and ruin a good morning.  Thus we all know, that it’s almost only legal to cook scrambled eggs over a low-and-slow process, to get creamy or die stirring in the pursuit of that velvety wrapped-around-your-tongue texture.  Right, no news there.

So for the longest time, that’s what I did.  So for the past blissful decade, using my very scarcely inherited patience, I’ve abided by the rules in front of all those carefully guarded wee-flames, stirring and stirring until my mind started to wonder… on that last episode of Game of Thrones, on waitwas-that-mold-I-saw-on-my-broccoli?… on anything but asking if this was the only way to the perfect scrambled eggs.

But last week, in an attempt to feed liquid-food to my temporarily anorexic dog-son, I tried thickening an beaten egg with a bit of potato starch (or cornstarch) to make an egg-goo (which I rubbed on his mouth so he would lick it…).  And who knew, that unappetizing glob… lead me to one of my greatest kitchen-revelations realized.  I thought… wait a second… maybe… a thickening agent is the answer to the previously-thought-impossible scrambled eggs-fantasy.  Speed, and creaminess, all together.

And it is!  Just by adding a little mixture of milk and potato starch (or cornstarch), the water is forced to bind with the protein even if cooked over high heat, which solves the watery eggs disaster.  But better yet, it also creates a creamy and custardy texture with the bits of beaten eggs that aren’t completely cooked through, as if, YES, that they were done slowly over ow heat!  While in fact, 15 seconds!!  Ahem, friends, here’s how:

MAGIC, 15-SECONDS CREAMY SCRAMBLED EGGS:

  • 3 large eggs
  • 1 1/2 tbsp whole milk (1/2 tbsp for each egg)
  • 1 3/4 + 1/8 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)
  • Salt to season
  • 3 tbsp unsalted butter (1 tbsp for each egg)

1)  First, you crack 3 eggs.  Beautiful, glorious baby-eggs we rob from the mother-hens, justly, because we have better use for them.

 

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2)  Then, in a separate cup/bowl, you evenly whisk together the milk and cornstarch until lump-free (don’t mix them directly with eggs or you’ll get lumps).

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3)  Then you add the milk+cornstarch mixture to your eggs, and beat until smooth.  Season with salt.

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4)  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…

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5)  Add the beaten eggs.  Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…

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6)  Then remove the skillet from heat ( remove! ), and start stirring the eggs, making 1 full circle per second…  1, 2, 3….

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7)  4, 5, 6, 7…
8, 9, 10, 11… (updated 2014/02/09:  if you use a mini skillet instead of a large one, it may need a few more seconds)

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8)  For about 11~12 seconds, the eggs would have absorbed all the butter, but remains partially under-cooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once)…

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9)  This is when you transfer them onto a plate.  Do not wait until they look fully cooked!

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10)  Then as the French say, voilà.  The creamiest, fastest, easier scrambled eggs ever.

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DONT’ BELIEVE ME?  WELL HOW ABOUT NOW?

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OR NOW?

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CUSTARD… LIKE CUSTARD, MY FRIENDS.  RIGHT.  GET TO IT.

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75 Comments

  • Hey Mandy,

    I guess Dumpling is not feeling very well. So sorry – I know how it is. Sucks totally and completely.

    I love that you came up with this recipe. I can imagine it working and will try it tomorrow. We have our own chickens and the eggs are great. I know you are allergic to eggs but your reaction is on your skin, right? I briefly became extremely allergic to eggs when I started taking the supplement, Holy Basil. It was like having a terrible virus – i was so sick. After I figured out that it must be the supplement, I stopped taking it and it still took awhile to get out of my system.

    I am once again happily eating eggs, but in the back of my mind, a little fear still lurks….

    Kisses to you and Hubby and a special kiss for Dumpling.

    Laurie

    • Laurie, there are good days and bad days for Dumpling, but he’s hanging in there as we speak :) And yes, just by testing a spoonful of the scrambled eggs I’ve done, I’m being assaulted by multiple pimples on my chin and they itch…. arrrrggghhh!!! I so wish I can rekindle with beloved eggs once again…

      • Hey Mandy, I’ve heard that some people can eat duck eggs and not have an allergic reaction. Have you tried them? Just a thought.

    • I just tried to make them then and whilst they were still supremely delicious, i feel like i might have put too much butter in. How many grams do you recommend? I know sometimes in Aus we get different ‘tablespoon’ measurement sizes.
      Thanks,
      Abi :)

      • Hi Abi, I kind of eyeballed my butter without weighing… but if you want to reduce the butter, that’s of course fine. You can start with 1/2 tbsp for each egg and see how you like it :)

    • I did this this morning and was in heaven for the 10 seconds they lasted on my plate :-D <3 <3 <3

      THANKS a million for figuring this out!

      You have changed the course of breakfast history for many of us and our family from this point on!

  • This is such a cool trick!! I now have the lux of egg in the morning ( or after noon if you wake up like me). Aargh that picture has me in stitches. You know that my heart is always with you for your doggie, I send my love.

  • Ooh my Godness! I already had an early breakfast but this got me going about a second round of breakfast, or lunch? Maybe brunch??

  • And here I thought I had finally mastered my Mennonite great-grandmother’s recipe for creamy scrambled eggs, *Poof* Along come the wizard! Thanks for stumbling on and sharing this eggcellent technique. This will save so much time! I usually use half & half or light cream; do you think it’d be ok to continue using or mooooove over to whole milk? I’m thinking light cream might, just might…be too rich for the delicious and decadent looking chicken orphans.

    • Azurebuck, I mean if you don’t mind it being extra or too rich (pffff, if there such a thing?), then of course use half-half. But don’t increase the amount of liquid, whatever you choose, because there may not be enough starch to hold it together.

  • I am so grateful for you trying to make liquid-eggs for your dog-son! This is quite the handy tip / maybe now I can finally one-up the bf’s consistently superior scrambled eggs (patience is not one of my strong suits).

  • wowzers what a lifesaver you are *casually hands you a medal for most practical food blogger everrr* but just a petite little question, do you think this would still work with dairy-free supplements??? I normally just poach, it’s a hard life really, due to dry-ness problems, but your “do not wait til looks cooked” method might have changed my tune (think almond milk, coconut oil etc… even coconut cream?) thanks a bunch and I, as always, love your work. keep up the good work kiddo!!! xxx :)

  • I decided to try this out this morning for my breakfast and realised that my pan was a bit too hot when I started off, resulting in not-quite-the-right-shade-of-yellow eggs. But then guests of mine asked for scrambled eggs for their breakfast, so I decided to try it again, and voila, perfect eggs that the guest said were the best she had ever had. Congratulations!

    • James: yes if the butter has browned in the skillet, it will discolor the eggs (hence “before it browns”). But yay to the second try!!! Once you get the hang of it, it’s like a walk in the park.

  • I was skeptical, but these eggs were pure piles of heavenly goodness. Thank you for taking my breakfast to 11.

  • Oh you read my mind!!! Just today (and many mornings in the past) I was wondering why I’m never consistent with the texture of my scrambled eggs!!! You’re a genius and thank you sooo much for this tip! I love learning little tricks in the kitchen. :D

  • Ohh my goodness. I have made this twice in the past 2 days. I’m way too impatient to cook scrambled eggs as long as they need to be cooked in order for them to be so good and velvet-y. So I basically have just been eating crappy, overcooked eggs for, like, ever.

    Until you posted this gold, that is.

    Thank you thank you. I’ll be using this recipe for EVER.

  • The recipe is a ambiguous when it comes to amounts.

    For milk and starch, it reads:

    1 1/2 tbsp whole milk (1/2 tbsp for each egg)
    1 3/4 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)

    Which can be interpreted as:

    1×1/2 tbsp whole milk
    1×3/4 tsp potato starch

    or as

    1.5 tbsp tbsp whole milk
    1.75 tsp potato starch, or cornstarch

    However, the calculations are not really helping make it clear which interpretation is correct

    (1/2 tbsp for each egg) * 3 = 1.5 tbsp
    (1/2 + 1/8 tsp for each egg) * 3 = 0.875 tsp

    So the milk calculation matches the second interpretation, and the starch calculation roughly matches the first interpretation.

    I wanted to minimise the starch, so I followed amounts from the calculations using FOUR eggs and milk and corn starch starch for three eggs. There was a starchy mouthfeel/texture, and the buttery creamy texture was just not there. Sure, the eggs were not rubbery, but if I want to optimise my morning eggperience for minimum effort, then I’ll use my cheap egg cooker and just make perfect soft boiled eggs.

    • Morgan: The accurate amount of cornstarch/potato starch for 3 eggs is 1 1/2 + 3/8 tsp (which is 1.875 tsp, NOT 0.875 as you said). The reason why the cornstarch for 3 eggs is listed as 1 3/4 tsp (which is 1.75 tsp), is because saying 1 1/2 tsp + 3/8 tsp in a recipe is absolutely RIDICULOUS. Plus, sounds to me that your eggs are not cooked enough, hence the starchy mouthfeel/texture. This recipe has been tested more than 10 times, and not just by me alone, and it works.

      • > The accurate amount of cornstarch/potato starch for 3 eggs is 1 1/2 + 3/8 tsp (which is 1.875 tsp, NOT 0.875 as you said)
        ..
        That’s different from what the calculation in the recipe says. It states “1/2 + 1/8 tsp for each egg”, not “1 1/2 + 1/8 tsp for each egg”.

        Anyway, I am just offering feedback to improve the clarity of the recipe, so future readers will not get the measurements wrong. Please don’t take it personally.

        • No sorry, the confusion was my fault. Perhaps I didn’t make it clear enough. I meant, if you are cooking 3 eggs, use 1 3/4 tsp. But I thought some people may want to cook only 2 eggs, or perhaps 4 eggs, so on the side, I put down how much you’ll need for each eggs. So for example:

          For 2 eggs, you’ll need 1 1/4 tsp of potato starch (1/2 + 1/8 times 2).
          For 4 eggs, you’ll need 2 1/2 tsp.

          But because for 3 eggs, 1 1/2 + 3/8 tsp will be too difficult to measure, so I round it up to be 1 3/4 tsp.

          Sorry for the confusion.

          • Mandy sorry I was just looking at this recipe and I am still confused despite the explanation you gave to Morgan.

            The milk part makes sense. It is 1/2 tbsp per egg, so if we make 1 or 2 or 4 eggs in scrambled eggs it would be adjusted accordingly (1/2 x1 or 1/2 x 2 or 1/2 x 4, so on and so forth).

            But the constarch/ potato starch part is confusing. The recipe reads:
            “1 3/4 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)”

            – If I apply the same logic that I used for the milk, and do a manual calculation, it leads to a conflict. 1/2 tsp + (1/8 x 3) = 0.875 tsp, which is not even 1 tsp, much less 1.75 tsp, thus the second part (the calculation) does not tally with the first part (the stated amount)
            – From your reply to Morgan, I seem to think that you missed out on a ‘1’ in the parentheses. I thinkkkk (and please confirm) that you actually meant: “1 3/4 tsp potato starch, or cornstarch (‘1’ missing here? 1/2 + 1/8 tsp for each egg)”.
            – I honestly think you missed out on that ‘1’ because 1 1/2 (1.50) + 3/8 tsp (for 3 eggs) = 1.875 tsp, which you stated in your first reply to Morgan was the correct amount of starch for the eggs.

            HOWEVER,
            The second reply confuses me all over again.

            “For 2 eggs, you’ll need 1 1/4 tsp of potato starch (1/2 + 1/8 times 2).
            For 4 eggs, you’ll need 2 1/2 tsp.”

            – For 2 eggs: 1/2 +1/8 x 2 = 0.5 + 0.25 = 0.75 (3/4 tsp) ≠ 1 1/4 (1.25 tsp)
            – For 4 eggs: 1/2 + 1/8 x 4 = 0.5 + 0.5 = 1 tsp ≠ 2.4 tsp.

            Again, the calculations don’t add up to the stated amount.

            Help Mandy I want to make scrambled eggs but I am SO CONFUSED.

  • Lordy lord, i just made it your way.
    it was too good to be true.

    Thank you!!

    sincerely from the girl who eats scrambled eggs for breakfast:)

  • Hi Mandy, I’ve been following your blog for a while now but I felt the need to comment only now because… these scrambled eggs are luscious! I’ve made them a couple of times now. Was wondering if you’ve experimented with adding lesser amount of cream instead of milk. I hope your pup gets better soon. Take care.

  • Ever since I ate custardy scrambled eggs in France 2 years ago I’ve been a slave to the super slow low flame cooking – can’t wait to try this cause I’m lazy.

  • This sounded so good, but for me the taste was overwhelming with butter and more oily than creamy to me. I will try again with reducing the butter, but I think the cornstarch and the cooking technique are going to make a huge difference for the way I cook scrambled eggs forever! Thanks for sharing!

  • Hey there! Since I recently moved out of my hometown (6 months living abroad and missing home like hell), this recipe is one of the few things I can totally cook. Love how creamy the eggs turn out and I have found out that you can also substitute milk with creme fraiche or sour cream and the result is again perfection! Maybe you need to add some milk too but it totally works. Thanks for taking care of an immigrant dreaming of home with this recipe <3

  • I never liked scrambled eggs until now. After making it for my husband today as a quick breakfast, my first taste was truly creamy as the name says. I am now definitely a fan. Scrambled eggs to me always taste like dried polenta–dry and bland. EEK. Though I must admit, I used half the portion of butter as specified and substitute a splash of olive oil because hey, trying to conserve on that extra fat. It came out exactly as you said. Perfecto!

  • I understood your directions perfectly!!! And the eggs turned out AMAZING & creamy! Only way they will be made in my home from now on! So quick and simple… They were a hit with everyone at breakfast!! Thank you so much for making this grandmothers morning go a lot smoother!

  • Thank You Mandy, tried your genius recipe and I must say those were the best scrambled eggs i’ve had in my life. Thank You once again.

  • Dear Mandy,
    As a scrambled-eggs snob, I have spent hours stirring my beaten eggs to make sure there are absolutely no curds and that my result is silky smooth. The right consistency, according to Madame Saint-Ange, is that you should be able to eat scrambled eggs with the fork, but barely. I have abandoned double-boiling, as today’s electric stoves provide steady low heat, but it still takes me 45mn to an hour of continuous stirring to get what I want.
    So you can easily imagine how excited I was when I heard about your neat trick!
    I did not follow your recipe exactly because I like cream rather than milk and, quite frankly, your result was not up to my standard in terms of smoothness (don’t take this the wrong way – I am a scrambled-eggs snob!) I added corn flour to my mix and cooked at a higher heat than usual, still stirring all the way: after 15mn I had the right consistency (although a bit lumpier than I am used to). Amazing!
    Since there was a bit of corn flour taste, I decided to try it again with arrowroot instead of corn flour. Madame Saint-Ange mentions this trick to never fail a hollandaise sauce, so I conjectured that it might also work with scrambled eggs. The result was even better: 15mn, no curds, no nasty taste and a fluffier consistency. You should try it.
    Thanks for teaching this old dog a new trick!

  • Hi Mandy,

    I have always made scrambled eggs and omelettes with milk and flour (I learned that from my Mom). It used to feel like a hack since no one makes them this way, but they are so much yummier and faster than traditional French method. When I saw your cornstarch method, it gave me the courage to share mine on-line. Great minds think alike :) Here is the video of how my method works. https://youtu.be/4InAuzm54ro

    Love your blog!

    Cheers,
    -Helen

  • The butter: lose it. Not healthy and a bit of a richness ‘cheat’. Add 1 extra yolk per 3 eggs. Moisture comes from whites, fat from the yolk.

  • Omg!!! These were so easy n yummy!!! 15-20 seconds AMAZINGLY! thanks😍😍I wish I can post my pics here, lol.

  • Quick question! Can I add cheese while cooking the eggs this way? What about other ingredients, tomato, spinach, etc? Thanks!

    • Ashely, because if the super short violing time, I don’t know if the cheese will melt properly, so I would start with soft cheeses like Brie and such. You can add sautéed (pre cooked) veggies I think why not.

  • Olivia, and Morgan
    By “1/2 + 1/8 tsp for each egg” of cornstarch what the she means in the recipe is:
    (1/2 + 1/8) tsp for each egg (i.e. 5/8 tsp per egg)
    NOT
    1/2 + (1/8 tsp for each egg)
    I think that’s what the communication breakdown was. Hope that helps…

  • Those were by far the best scrambled eggs I’ve ever had! I added sautéed onions and a little Gruyère. My cheese did not melt all the way (I cut it into small cubes) but it was still fantastic! Next time I would grate the cheese instead.

  • OK…. Had breakfast a while ago… Looking online for new recipes.. Saw a reference to scrambled eggs in a post… Googled “Perfect scrambled eggs” and came up with your blog.. Read this, along with the comments and said, “hmmm”..
    Went to the kitchen, opened fridge and saw that I had only one egg left.. Oh well, have to try this..

    Fantastic egg(s).. :O) This will be the way I make them now…

  • I was skeptical when I found this last night. But this morning I experienced scrambled eggs, like it was the first time I’d ever had them. It was astonishing how fluffy and creamy they were! I used half and half instead of the whole milk. However, now I am faced with a problem… I need to find a way to get a measuring spoon that will hold the exact amount of cornstarch for three eggs so I don’t have to go through 3 spoons + the one I use for the milk. Because really, I’m all about convenience and a one scoop method would be just perfect. Thanks for reintroducing me to scrambled eggs. My life will never be the same. 😉

  • The communication breakdown is that some people are absolute ding dongs and are unable to use common sense to read a simple recipe. Mandy, your directions were fine, dear. Agreed… you are a genius. Thanks for sharing!

  • Maybe you’ve already looked into this, but I’ve seen a lot of articles talking about how free range eggs and cage-raised eggs fed GMO feed are processed differently in our bodies, and that people who have egg allergies often are fine when they eat free-range eggs from hens fed non-gmo feed. Usually takes 1-3 weeks for caged/factory eggs to get out of your system, so maybe try it for a few weeks?

    I LOVE your recipes. Thank you so so much for all your hard work. I’ve read every single one of your recipes. <3

  • Re: “If you have any insights into how to achieve that drapery-like, swirly tower of scrambled eggs, please come forward.” Mandy, when you pour the beaten eggs ( cream + salt, no cornstarch) into the non stick buttered pan, let them set a little, then just push the spatula forward into the center – tilt the pan back – let the runny eggs fill in that open spot…….repeat – (you can flip it if too runny on top). You will have gentle folds. Only do it maybe 3-4 times? Low heat. Lovely , drapery-like tender eggs – I put a tiny smidge of butter on top, and pepper. (p.s. I used to cook for rock stars…they’re very fussy eaters!)

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