MAGIC 15-SECONDS CREAMY SCRAMBLED EGGS
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 wait–was-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:
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.
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.
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…
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)
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!
10) Then as the French say, voilà. The creamiest, fastest, easier scrambled eggs ever.