Cornstarch in scrambled eggs makes them magically creamy in 15 seconds


We all think we know how to do scrambled eggs.

We all know, I hope, that speedy scrambled eggs cooked over high heat will be grainy, rubbery… and worst of all, will ooze liquid out of themselves and ruin a good morning.  Thus we all know, that it’s almost only legal to cook scrambled eggs over a low-and-slow process, to get creamy or die stirring in the pursuit of that velvety wrapped-around-your-tongue texture.  Right, no news there.

So for the longest time, that’s what I did.  So for the past blissful decade, using my very scarcely inherited patience, I’ve abided by the rules in front of all those carefully guarded wee-flames, stirring and stirring until my mind started to wonder… on that last episode of Game of Thrones, on waitwas-that-mold-I-saw-on-my-broccoli?… on anything but asking if this was the only way to the perfect scrambled eggs.

But last week, in an attempt to feed liquid-food to my temporarily anorexic dog-son, I tried thickening an beaten egg with a bit of potato starch (or cornstarch) to make an egg-goo (which I rubbed on his mouth so he would lick it…).  And who knew, that unappetizing glob… lead me to one of my greatest kitchen-revelations realized.  I thought… wait a second… maybe… a thickening agent is the answer to the previously-thought-impossible scrambled eggs-fantasy.  Speed, and creaminess, all together.

And it is!  Just by adding a little mixture of milk and potato starch (or cornstarch), the water is forced to bind with the protein even if cooked over high heat, which solves the watery eggs disaster.  But better yet, it also creates a creamy and custardy texture with the bits of beaten eggs that aren’t completely cooked through, as if, YES, that they were done slowly over ow heat!  While in fact, 15 seconds!!  Ahem, friends, here’s how:


Updated 2017/02/13: changed the starch measure for easy calculation

Updated 2020/09/22:  I have removed cornstarch as an thickening option from the older version because cornstarch requires a higher temperature and longer cooking time, and will leave a powdery mouth-feel.

  • 3 large eggs
  • 1 1/2 tbsp whole milk (1/2 tbsp for each egg)
  • 2 1/4 tsp potato starch, or tapioca starch/flour (3/4 tsp for each egg) * Do not use cornstarch
  • Salt to season
  • 3 tbsp unsalted butter (1 tbsp for each egg)

5. And roast plain white sugar in the oven to give it a deep caramel flavor, too Just like white chocolate, roasting white sugar transforms the simple ingredient into something completely different. The sugar darkens in color and develops caramel flavors, but it doesn’t actually melt or turn into caramel. The trick is making sure your roasting pan is completely dry before adding the sugar, and storing it in an air-tight container after roasting. This sugar acts a bit differently compared to regular sugar, so start with using it in recipes that aren’t too finicky (like jams or simple syrups) then venture into baking with it once you get comfortable — and remember that it adds a caramel flavor to your recipes, too. More: Get a recipe for roasted sugar.


A splash of OJ does wonders for your scrambled eggs

Sure, orange juice is a popular beverage at breakfast time, but in your eggs? Yes! While it may sound crazy to add any kind of juice to your egg dish, trust us on this one. A splash of OJ whipped into your eggs before cooking works like a crazy elixir, enhancing the flavor of your eggs tenfold. Orange juice brightens rich scrambled eggs without overwhelming them, so you might taste something different — better — but not be able to pinpoint the exact cause for the improvement. Adding citrus to your scrambled eggs is like getting a really good face lift that no one can detect — everyone just knows you look glorious.

10. And “toast” your nuts in the microwave, too

Warren_price / Getty Images Another time-saving microwave hack is to “toast” nuts in it. Just place whatever nut you want to toast on a microwave-safe plate and microwave in one-minute intervals until toasted and fragrant. The nuts won’t have the same dark color as oven-roasted nuts, but they will have a similar flavor. More: Get step-by-step instructions for toasting nuts in the microwave.

Fried Pita Bread with Eggs [ edit

Procedure [ edit

  • salt and black pepper
  1. In a heavy skillet heat the oil at medium low temperature
  2. Tear the pita into small pieces and add to the hot oil
  3. Cook, stirring frequently, until the bread is lightly browned and crispy.
  4. Add the eggs and scramble them with the bread.
  5. Season with salt and ground black pepper to taste and serve.

Serves one. This is a Westernised version of a dish from Yemen.

Got extra yolks? Add them to your scrambled eggs

Maybe you made meringue and now you have leftover yolks. Perhaps you froze yolks a few weeks back and you’re looking for ways to use them up. Whatever the reason for your yolk surplus, rest assured, there are ways to take care of your wealth of riches. By the tenor of this article, you might have guessed that one such way is by incorporating a few extra yolks into your scrambled eggs. Surprise! First off, additional yolks lend the scramble a beautiful, saturated golden color. Moreover, they give the eggs fabulous depth of flavor and loads of richness. While this dish might be too decadent for every day, it does make for a great indulgent treat on some mornings. 


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