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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Creamy Cornstarch Scrambled Eggs

Serves 1

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 large eggs
  • 3 tbsp unsalted butter
  • 1½ tbsp whole milk
  • 1¾ tbsp cornstarch or potato starch

Method

  1. In a cup, whisk together the milk and cornstarch until it is free of lumps.
  2. Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  3. Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
  4. Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).
  5. Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
  6. Transfer them onto a plate.
  7. Season with black pepper to taste and serve.