Hooray for a fast cooking scrambled eggs recipe that comes out creamy and delicious! I just recently discovered a different way to make scrambled eggs that doesn’t require a long low-temperature cooking process. This is hands-down my favorite way to scramble eggs now. If you love creamy scrambled eggs and have some cornstarch or potato starch in your pantry, get ready for a pleasant surprise. I did decrease the butter amount from the original recipe because it was too much for my taste and I found that you can use just 1 tablespoon and it cooks up perfectly.
An added benefit in my opinion was that the eggs don’t shrink nearly as much as previously used scrambled egg methods. So 3 eggs is quite a generous sized portion for one person.
I have been purchasing my eggs from the farmer’s market to support local business. I hadn’t bought any eggs for a long time in a push toward vegan eating. Since purchasing local eggs only, I can tell the difference in quality and freshness. If possible, try farmer’s market or local eggs.
1 1/2 tbsp whole milk (or dairy-free milk of your choice) (1/2 tbsp for each egg)
1 3/4 + 1/8 tsp cornstarch or potato starch (1/2 + 1/8 tsp for each egg)
3 large eggs
1 tbsp unsalted butter (or dairy-free butter)
Salt and black pepper to season
In a small bowl, sprinkle the cornstarch into the milk and whisk together until dissolved. Then crack the eggs into the mixture and whisk again until combined. Season with salt.
Heat a non-stick skillet over medium-high heat and add the butter. When the butter is melted and bubbly, add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up.
Stir the eggs with a rubber or silicone spatula until cooked through. Eggs will look slightly under-cooked when they are done, Transfer to a plate and add fresh cracked black pepper and salt, to taste.
Adapted from: ladyandpups.com