15-Second Creamy Scrambled Eggs

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Eggs

1 1/2 Tbsp

Milk

1/2 Tbsp

Corn Starch

or Potato Starch

to taste

Salt

3 Tbsp

Unsalted Butter

Cooking Instructions

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Step 1

Crack the large Eggs (3) into a bowl.

Step 2

In a separate bowl, add the whole Milk (1 1/2 Tbsp) and Corn Starch (1/2 Tbsp) and evenly whisk until lump-free. Add the milk-cornstarch mixture to the eggs.

Step 3

Beat until smooth, and season with Salt (to taste) .

Step 4

Heat a non-stick skillet over high heat until hot, then add the Unsalted Butter (3 Tbsp) (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…

Step 5

Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…

Step 6

Then remove the skillet from heat (remove!), and start stirring the eggs, making 1 full circle per second, and count to 12.

Step 7

The eggs would have absorbed all the butter, but remain partially under-cooked.

Step 8

This is when you transfer them onto a plate. Do not wait until they look fully cooked!

Step 9

Then as the French say, "Voilà." The creamiest, fastest, easier scrambled eggs ever.