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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.

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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:



Updated 2017/02/13: changed the starch measure for easy calculation

Updated 2020/09/22:  I have removed cornstarch as an thickening option from the older version because cornstarch requires a higher temperature and longer cooking time, and will leave a powdery mouth-feel.

  • 3 large eggs
  • 1 1/2 tbsp whole milk (1/2 tbsp for each egg)
  • 2 1/4 tsp potato starch, or tapioca starch/flour (3/4 tsp for each egg) * Do not use cornstarch
  • 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 starch until lump-free (don’t mix them directly with eggs or you’ll get lumps).



3)  Then you add the milk+starch 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…



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….



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)…



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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  • Laurie

    February 3, 2015 at 2:55 PM Reply

    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.


    • mandy@ladyandpups

      February 3, 2015 at 3:12 PM Reply

      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…

      • Laurie

        February 4, 2015 at 1:24 AM Reply

        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.

      • Carol Randal

        June 13, 2019 at 2:22 PM Reply

        Many many years ago my mother said:
        No milk in scrambled eggs. Use water, 2 tablespoons per egg. Try it. No need for cornstarch! Truly.

    • Abi

      September 23, 2015 at 3:48 PM Reply

      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.
      Abi :)

      • mandy@ladyandpups

        September 24, 2015 at 2:22 PM Reply

        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 :)

    • Emily

      March 31, 2016 at 8:46 AM Reply

      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!

  • Thalia @ butter and brioche

    February 3, 2015 at 3:05 PM Reply

    YES to everything about this post. These incredible scrambled eggs will definitely be getting made for breakfast tomorrow morning! You are a genius Mandy.

  • Rebecca @ DisplacedHousewife

    February 3, 2015 at 3:35 PM Reply

    These would be yummy in fried rice. With some kimchi in there. Yum again.

  • Sini

    February 3, 2015 at 3:48 PM Reply

    I mean…genius, this is bloody genius.

  • Belinda @themoonblushbaker

    February 3, 2015 at 5:13 PM Reply

    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.

  • Natasha.Tasha

    February 3, 2015 at 6:27 PM Reply

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

  • Dixya @ Food, Pleasure, and Health

    February 3, 2015 at 8:26 PM Reply

    i had a scrambled egg disaster only last week – this is a wonderful idea!!!

  • Katrina @ Warm Vanilla Sugar

    February 3, 2015 at 8:58 PM Reply

    Holy crap, I believe you!!! I am all over these…whoa!!

  • Charlie (Chockywoky)

    February 3, 2015 at 9:06 PM Reply

    OH MY GAWD These truly are sooooo magical! Just when the world needed saving, you came swooping in with 15-second eggs to save us all XD

  • Aysegul

    February 3, 2015 at 9:43 PM Reply

    You are a genius. I am so making this NOW!

  • Allison (Spontaneous Tomato)

    February 3, 2015 at 10:41 PM Reply

    Genius. I need to try this!

  • Azurebuck

    February 3, 2015 at 11:13 PM Reply

    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.

    • mandy@ladyandpups

      February 4, 2015 at 1:21 AM Reply

      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.

  • cynthia

    February 3, 2015 at 11:41 PM Reply

    SO genius, Mandy!! This is incredible (and the process shots are amazing). Thinking of you and little Dumpling <3

  • Amy @

    February 4, 2015 at 12:51 AM Reply

    Genius recipe. I particularly like the deliberate counting-while-stirring technique. Anything to make me feel like I’m a rocket scientist.

  • Marissa | Pinch and Swirl

    February 4, 2015 at 1:27 AM Reply

    Wait, what?!? So excited to try this!! + Hope your pup is feeling better…

  • Christina J Bollinger

    February 4, 2015 at 2:42 AM Reply

    Fantastic! You’re my new demigod.

  • J.S. @ Sun Diego Eats

    February 4, 2015 at 7:07 AM Reply

    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).

  • Jess @ Little Alice

    February 4, 2015 at 5:34 PM Reply

    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 :)

    • mandy@ladyandpups

      February 4, 2015 at 6:21 PM Reply

      Jess: what do you mean if it would work with dairy-free supplements? You mean not eggs?

      • mandy@ladyandpups

        February 4, 2015 at 6:22 PM Reply

        If you meant substitute for whole milk, then yeah nut-milks should do, too!

  • James in NZ

    February 4, 2015 at 5:55 PM Reply

    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!

    • mandy@ladyandpups

      February 4, 2015 at 6:21 PM Reply

      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.

  • kristie {birch and wild}

    February 5, 2015 at 11:31 AM Reply

    You do it right! Perfect.

  • Kristin H

    February 6, 2015 at 1:22 AM Reply

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

  • ellie | fit for the soul

    February 7, 2015 at 2:27 AM Reply

    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

  • Becca

    February 8, 2015 at 10:26 AM Reply

    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.

  • Morgan

    February 8, 2015 at 4:35 PM Reply

    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.

    • mandy@ladyandpups

      February 8, 2015 at 5:04 PM Reply

      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.

      • Morgan

        February 9, 2015 at 4:23 PM Reply

        > 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.

        • mandy@ladyandpups

          February 9, 2015 at 8:00 PM Reply

          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.

          • Olivia

            March 26, 2016 at 2:23 PM

            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.

            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.

          • mandy@ladyandpups

            March 27, 2016 at 1:49 AM

            Hi Olivia, sorry, the mistake is I missed 1/8 tsp in the recipe. 3 eggs need (1/2 + 1/8)x3. So that equals 1 3/4 + 1/8 tsp. Sorry!

          • mandy@ladyandpups

            March 27, 2016 at 1:52 AM

            4 eggs will be (1/2 + 1/8) x 4 = 2 1/2 tsp.

    • Susin April

      August 8, 2016 at 6:17 AM Reply

      Wow! I’m. Guessing you don’t Cook much. Any good cook understands Mandy’s measurements. In fact why don’t you read a cookbook written by cooks not scientists some time. I bet you won’t understand those measurements either.

      Terrific recipe instructions. I usually add chopped sweet onions and shredded cheese, while in pan, then fold eggs over while plating. Carryover heat melts the cheese.

      • mandy@ladyandpups

        August 8, 2016 at 4:19 PM Reply

        Susin, thanks for understanding the instructions!v gooey cheese in scrambled eggs is my favorite too. ;)

  • Alan Spedding ( cumbriafoodie )

    February 9, 2015 at 5:05 AM Reply

    Im logging off and heading into the kitchen right now to try this recipe for supper.
    Alan ( uk )

  • Alan Spedding ( cumbriafoodie )

    February 9, 2015 at 5:07 AM Reply

    I`m logging off and heading into the kitchen right now to try this one for my supper.
    Cheers from the UK

  • natasa

    February 10, 2015 at 2:34 AM Reply

    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:)

  • Vasun

    February 11, 2015 at 9:23 AM Reply

    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.

    • mandy@ladyandpups

      February 11, 2015 at 12:28 PM Reply

      Vasun, hello! I’m sure I understand. The recipe uses milk now instead of cream. Do you mean you would like to switch to cream?

  • Em

    February 18, 2015 at 11:27 PM Reply

    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.

  • Nicole

    March 22, 2015 at 10:56 PM Reply

    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!

  • Talia

    April 20, 2015 at 12:36 AM Reply

    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

  • Katy Love

    April 21, 2015 at 12:05 AM Reply

    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!

  • Sally

    April 26, 2015 at 10:25 AM Reply

    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!

  • Lacey

    May 8, 2015 at 10:54 PM Reply

    I admit I was a bit skeptical, but I’ll be damned if those weren’t the best eggs I’ve ever made.

  • Bec

    May 30, 2015 at 10:46 AM Reply

    Nailed it. Looks delish.

  • Jill-Ann

    May 30, 2015 at 2:09 PM Reply

    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.

  • Dee McMullen

    May 31, 2015 at 10:36 PM Reply


  • Mary Katherine Long

    May 31, 2015 at 11:22 PM Reply

    Please add me to your mailing list…won over by egg recipe!

  • David Jarrett

    June 2, 2015 at 12:03 AM Reply

    I want to try this as an omelet base. Anyone try that yet?

  • guillaume

    June 21, 2015 at 10:56 PM Reply

    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!

  • Helen Rennie

    September 15, 2015 at 9:58 PM Reply

    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.

    Love your blog!


  • Tushya

    December 19, 2015 at 10:20 PM Reply

    Happy happy happy

    From a 21 year old looking to make better food ?

  • Les Buttah

    December 20, 2015 at 11:36 PM Reply

    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.

  • Jaslyn

    January 6, 2016 at 11:08 AM Reply


    May I know if I can add magnolia fresh milk instead?


  • Xenia

    April 18, 2016 at 2:56 AM Reply

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

  • Ashley

    April 22, 2016 at 10:28 PM Reply

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

    • mandy@ladyandpups

      April 23, 2016 at 9:25 PM Reply

      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.

  • Oren

    April 24, 2016 at 4:47 PM Reply

    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)
    1/2 + (1/8 tsp for each egg)
    I think that’s what the communication breakdown was. Hope that helps…

  • Adrian

    April 26, 2016 at 6:24 AM Reply


    May I know what brand is your pan?? looks lovely!!!

  • chinde

    April 28, 2016 at 3:08 PM Reply

    thanks for this :) ill try

  • Kristen

    April 30, 2016 at 8:41 PM Reply

    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.

  • RossC

    May 13, 2016 at 12:40 AM Reply

    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…

  • Wayne

    May 13, 2016 at 4:30 AM Reply

    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. ?

  • Tracy

    June 29, 2016 at 4:26 AM Reply

    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!

  • Ruthie

    July 2, 2016 at 8:17 PM Reply

    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

    • mandy@ladyandpups

      July 5, 2016 at 6:58 PM Reply

      Ruthie, sorry about the late reply and thank you for your suggestion!!! I will give it a try.. fingers crossed…

  • Eve Taylor

    July 25, 2016 at 4:30 AM Reply

    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!)

    • mandy@ladyandpups

      July 25, 2016 at 12:54 PM Reply

      Eve, thanks for the tip!! I will give that technique a try!!

  • Anita

    August 6, 2016 at 3:28 PM Reply

    Hello Lady :-) It is a-b-s-o-l-u-t-e-l-y amazing! Thanks for sharing this brilliant idea with cornstarch. I have adjusted the amounts a bit, still it worked out just great! Wonderful breakfast dish indeed!

  • Lindsay

    August 10, 2016 at 8:36 PM Reply

    Just tried these this morning and yum! Luscious, I can never go back to eating scrambled eggs the “old” way now. Can’t wait to make them for my boyfriend tomorrow.

  • Niconelko

    August 13, 2016 at 4:55 AM Reply

    OK well… I work too much (soooooooo ?)
    I don’t have time to cook any more (boo hoo!)
    You sure know how to photograph, but do these recipes work?

    Yeah well even I’ve got 15 seconds,
    You are the Isaac Newton of food blogs! The Einstein of eggs.
    I’m good with eggs and this recipe is pure genius!
    Thank you

    (I guess I’ll have to call in sick and try the other recipes)

  • Samantha

    August 25, 2016 at 5:27 AM Reply

    Darnit, I totally messed up on this one. Will try again.

  • Benji

    August 26, 2016 at 9:31 AM Reply

    Hello lady. I’m Benji. I love eggs. If I go to IHOP, I order a half dozen . Two every style. But I usually do it myself. I like to break up a loaf of good bread, six eggs, put in casserole pan, and bake keeping a three minute egg consistency. Butter and and salt ,and all. Ok , going to try the cornstarch scramble deal. Always keep three dozen in fridge.
    Biker Benji vcronell@gmail

  • jose vidaller

    September 16, 2016 at 5:11 AM Reply

    Buenísimos, rápidos de hacer y no me han fallado nunca. Ya me los sé de memoria.

  • Kim

    September 23, 2016 at 1:35 AM Reply

    Holy crap, Mandy. I just made these 8 minutes ago. Holy crap. I guess I’ve never ordered eggs at fancy restaurants cuz this is the first time I’ve ever had such awesome eggs. I forgot my phone and tablet upstairs so I used the measurements “from memory”. Long story short: too much milk – too little cornstarch – still all the delicious, quick, eggy creaminess. This is happening again for brunch this weekend. Oh god yes it is.

    Side note: any chance we’ll ever get that caldo a la madrileña that you teased on your Instagram AGES ago after your trip to Spain? If we are, I swear that I’ll run out to the store as soon as the recipe is posted! :)

    • mandy@ladyandpups

      September 23, 2016 at 12:20 PM Reply

      Kim, glad you enjoyed it! Hope it becomes a regular on your table :)

  • Anna

    September 24, 2016 at 2:50 PM Reply

    Hey Wayne! You can try measuring the dry ingredients before the wet ones. Then, no need to have new spoons.

  • Anna

    September 24, 2016 at 2:51 PM Reply

    Hey Wayne! You can try measuring the dry ingredients before the wet ones. Then, no need to have new spoons

  • Anna

    September 24, 2016 at 2:53 PM Reply

    Hi Mandy!

    I just saw this recipe linked to an article in buzzfeed. The hack is excellent!!! Am currently eating it now. Didn’t even need to add some cheese. It was already so creamy!!! ❤️❤️❤️

  • Katrin

    August 19, 2017 at 4:35 AM Reply

    Never thought one can make new inventions on scrambled eggs. But this I have to try and I’m already sure it will be good.

  • Ritchi

    September 14, 2017 at 9:02 PM Reply

    Thanks for this nice and good explanation. I tried it and used the cornflour conversion of
    which resulted in 7 g cornstarch for three eggs.
    All was working fine and I got also the nice texture, however, the taste was a bit too much ‘starchy’. Next time I will use half amount of starch.

  • Joyce

    January 17, 2018 at 4:57 AM Reply

    I just want to say thank you for this recipe. You have changed the way I have breakfast, lunch and dinner forever. (I pretty much eat them like 2-3 times a day haha! Whoops there goes my cholesterol! haha) These are the most creamiest and stellar eggs I have ever eaten in my life and I am SO addicted to them. Yay for delicious quick dinners again! :) So happy for your brilliant ideas.

  • Gina F.

    June 21, 2019 at 9:28 AM Reply

    I just discovered you via a Lifehacker article today. Made your cornstarch eggs for dinner tonight. Absolutely sublime. I can’t wait to peruse the rest of your site. You’ve already been added to my Feedly Reader, so I look forward to your future posts.

  • Rita Yeazel

    June 23, 2019 at 3:32 AM Reply

    This can be made using only one bowl. I whisk the cornstarch and milk together in a bowl large enough to hold the eggs first, then add the eggs and scramble them with the cornstarch slurry. Even though the cornstarch likes to settle a bit in the slurry, it incorporates into the eggs smoothly and without settling.

  • John

    May 6, 2020 at 5:24 PM Reply

    I’ve only just stumbled on this thread, so please forgive me for being late to the party.
    Personally I find that scrambled egg, on its own is ‘passable’. For me, there is not enough flavour.

    For me I quite finely dice one, or two, brown mushrooms, about walnut size. I then dice one, or two, rashers of UNsmoked back bacon to a similar size to the mushrooms..
    Meanwhile I crack two eggs into a small pot, with a sealable lid, add a dash of Rapeseed oil, some salt and finely ground black pepper (or Garlic Pepper) to taste, seal the pot and give it a good shake.
    Into a pan I add a dash of Rapeseed oil and a small knob of butter and heat them gently until the butter has melted.
    Raise heat slightly and start frying off the bacon.
    After about two minutes add the mushrooms, mix thoroughly with the bacon, coating the mushroom pieces with the cooking oil, cover the pan lightly and leave for a couple of minutes, uncover and leave, for a total time, after adding mushrooms, of 5 minutes. Stir occasionally.
    Add the well mixed egg mixture and cook, stirring constantly, until to your liking.
    Serve on buttered toast.
    I usually have this, at weekends, as Brunch.

    I have not, yet, tried it with your Cornflour suggestion, but I will be doing so soon.

  • Ruth Curtis

    July 2, 2020 at 5:23 AM Reply

    Oh my–I do believe magic is the right term here! These were creamier and fluffier than any I’ve had before!! And so fast–with four kids, fast breakfast is a necessity. And now it’s truly a deliciousness, too!

  • Alana

    February 20, 2021 at 10:49 AM Reply

    If you don’t have regular milk, can you use oat milk?

    • mandy@ladyandpups

      February 20, 2021 at 11:57 AM Reply

      Alana, the milk is just for blending the starch smoothly into the milk. You can use any liquid as long as the flavor works for you :)

  • Alana

    February 20, 2021 at 12:58 PM Reply

    Awesome, thanks. Even water?

    • mandy@ladyandpups

      February 21, 2021 at 2:03 AM Reply

      Alana, yes, but I would only use 1 tbsp per 3 eggs if it’s water.

  • Hollis Ramsey

    February 28, 2021 at 12:20 AM Reply

    I can’t find a recipe for the Mushroom Cream. Is there one, or should I look elsewhere? Or improvise?

    • mandy@ladyandpups

      February 28, 2021 at 1:58 AM Reply

      Hollis, the mushroom cream recipe is from my cookbook, not included here, sorry!

      • Hollis Ramsey

        February 28, 2021 at 6:36 AM Reply

        Darn, it’s such a fantastic idea. Guess I’ll have to improvise. Thanks for your amazingly fast response!

        ps. I asked Kenji if he might feature you on an episode or a series of episodes, in the Comments of his YouTube scrambled eggs video. He still recommends cornstarch. I think potato starch is the way to go.

        • Sarah Stepp

          March 9, 2021 at 6:09 PM Reply

          The cookbook is worth EVERY PENNY. Last night, after pulverizing many things with which I’ve never even shared a meal (I never pulverize on the first date, let alone without dinner), my husband caught me drinking tea, and lovingly stroking the hardback book with my fingertips.
          In reading this book, I’ve figured out something important about myself- I don’t “love” to cook for others; I love the process. I love the creation- that from stinky weird shit comes indescribable flavor that can make you weep or else elicit a violet act against the innocent yet ugly plates your mom gave you.
          This book is more than a recipe book.
          It’s therapy.

          • Sarah Stepp

            March 9, 2021 at 11:30 PM

            And that is my official review, and I give you full permission to market your book as everything stated above.
            Because my opinion, as a dog trainer and home cook, carries so much clout. ?

          • mandy@ladyandpups

            March 10, 2021 at 1:21 AM

            Sarah, thank you :). Really appreciate it!

      • Hollis Evon Ramsey

        March 10, 2021 at 1:00 AM Reply

        I bought the cookbook, it’s coming today!

      • Hollis Ramsey

        March 10, 2021 at 10:15 PM Reply

        Cookbook in my hands. Yikes! Now I need an immersion blender (any suggestions?), bonito flakes, Makrut lime leaves. Not complaining, but this could get expensive! Still, I’m sure it’s worth it.

        • Sarah Stepp

          March 10, 2021 at 10:48 PM Reply

          So worth it! I found bonito flakes at our local international grocer, snd the bag is HUGE- if you have pets, sprinkle the leftovers in their food. They’ll go crazy!

  • Deanna

    May 2, 2021 at 8:46 AM Reply

    Am having somjch fun cooking this eggs! Absolutely Beautiful result. Thank you.

  • January

    May 9, 2021 at 12:26 AM Reply

    Made this using tapioca flour and buttermilk served with toasted sourdough and boy this is really amazing! I already finished it by the time I get to the point where you added mushroom cream which is a bummer since I have some bacon potato leek soup that I think will go great with it.

  • Pops

    September 8, 2021 at 9:26 PM Reply

    Still confused….There are 5 bullets of ingredients for making this recipe. The 3rd bullet says specifically “Do not use cornstarch.” yet the instructions continue to speak of cornstarch. Please advise. Thanks.

    • Gina F.

      September 9, 2021 at 1:56 AM Reply

      I don’t understand the comment about not using cornstarch, but in the past, I’ve ONLY used cornstarch and it works like a champ. Try this method, you won’t regret it.

    • mandy@ladyandpups

      September 9, 2021 at 2:05 AM Reply

      Pops, sorry about the confusion. It’s not that you can’t used cornstarch, but potato starch or tapioca works will work better since they cook (start their thickening power) at a much lower temperatures.

  • Pops

    September 9, 2021 at 2:51 AM Reply

    To date I’ve made scrambled eggs using cornstarch and also Tapioca flour too. Both are equally great, and I couldn’t tell the difference. Thanks for the tips to awesome scrambled eggs.

  • Richard Carmichael

    January 5, 2022 at 2:49 PM Reply

    Looks lovely and delicious. I am really very interested in trying the mushroom cream you poured on the side. Can you tell us more about how you made that?

    • mandy@ladyandpups

      January 5, 2022 at 6:49 PM Reply

      Hi Richard, the recipe for the mushroom cream is in my cookbook, but it’s essentially a cream sauce flavored with mushroom powder :)

  • ripon hassan

    April 4, 2022 at 8:33 PM Reply

    Truly appreciate the way you made recipe. Everything is so nicely described that really helped me.

  • Chihyu

    November 18, 2022 at 6:33 PM Reply

    I love eggs, especially the creamy ones. They are perfect for everyday as well as healthy snack!

  • Jim stein

    July 9, 2023 at 12:22 PM Reply

    Alex, the French cooking guy on YouTube used your method to solve a way to make a French omelette well done. You beat Kenji Lopez Alts method, congratulations! It’s what brought me to your page. Will check out your content.

  • Hollis

    July 11, 2023 at 8:48 PM Reply

    Mandy, Verena from the Ottolenghi Test Kitchen has made scones with za’atar, feta, and aged cheddar. The OTK suggests serving them, fried in butter, with scrambled eggs for breakfast. I’ve recommended that they use your 15-second scrambled eggs recipe and make the mushroom cream, as well. I think that combination will be heaven on a plate!

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