Super-Creamy Scrambled Eggs

"The secret ingredient? Everyday cornstarch."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by photo by
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by photo by
Ready In:


  • 4 large eggs
  • 2 tablespoons milk
  • 1 tablespoon cornstarch
  • kosher salt & freshly ground black pepper
  • 2 tablespoons butter
  • 1 -2 tablespoon chopped herbs, such as dill, parsley or 1 -2 tablespoon chives
  • bacon, for serving (optional)
  • fruit, for serving (orange wedges) (optional)


  • In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
  • In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
  • Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.

Questions & Replies

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  1. In my opinion cornstarch isn’t necessary for creamy scrambled eggs. I didn’t like the gummy doughy texture it gave them. A tablespoon or two of heavy cream and an extra yolk, well seasoned, and then you just simply don’t over cook them and they come out very light and creamy.
  2. I had the best scrambled eggs I had ever eaten this past year at a restaurant in Detroit (and they were part of a brunch buffet). I asked the chef that made them. He said the technique was to only use milk, no additives. Put them on a very hot pan, griddle, etc for just a short time...1 minute, then turn the heat off and gently turn them until cooked through. I find it works perfectly. You can spice them up afterwards however you like them. I don't tend to salt and pepper in the pan and let the "eaters' do it to their preference. I would serve herbs separately too. I did the try the above recipe though and it was nothing compared to what the chef taught me. (oh, he did use butter in the pan, melted before adding eggs)
  3. Great tip on the cornstarch, thanks. I have found that stirring and folding right away, when the eggs hit the skillet , produces an even more fluffy scrambled. Either way, the key is to keep that spatula moving at all times.


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