This method creates a creamy and custardy texture that is delicious and takes no time at all. Gone are the days of low and slow scrambled eggs.
Total Time
2min
4.4
28 Ratings
Author: Lady and Pups
Servings:
1
Ingredients
•
3
Eggland's Best Classic Eggs
•
1 1/2
Tbsp
Milk
•
2
tsp
Corn Starch
or Potato Starch
•
to taste
Salt
•
3
Tbsp
Unsalted Butter
Cooking Instructions
1.
Crack the large Eggland's Best Classic Eggs (3) into a bowl.
2.
In a separate bowl, add the whole Milk (1 1/2 Tbsp) and Corn Starch (2 tsp) and evenly whisk until lump-free. Add the milk-cornstarch mixture to the eggs.
3.
Beat until smooth, and season with Salt (to taste).
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…
5.
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…
6.
Then remove the skillet from heat (remove!), and start stirring the eggs, making 1 full circle per second, and count to 12.
7.
The eggs would have absorbed all the butter, but remain partially under-cooked.
8.
This is when you transfer them onto a plate. Do not wait until they look fully cooked!
9.
Then as the French say, "Voilà." The creamiest, fastest, easier scrambled eggs ever.
Nutrition Per Serving
CALORIES
539
FAT
47.6 g
PROTEIN
19.4 g
CARBS
5.9 g
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