Super-Creamy Scrambled Eggs
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
directions
- 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.
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Reviews
-
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 eggs...no 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)
RECIPE SUBMITTED BY
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United States
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