Lady & Pups' Magic 15-Second Creamy Scrambled Eggs

By JoanD

Ingredients

• 3 large eggs
• 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
• 1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
• Salt to season
• 3 tablespoons unsalted butter (1 tablespoon for each egg)

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

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Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).

Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.

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

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

Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….

For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).

Egg Replacements Print

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I came here from the Self Magazine link. I really can't believe it takes **anyone** 15 minutes to make scrambled eggs (as stated on Self). Also ... THREE whole eggs and THREE tbsp butter? For a single serving?? Good Lord! Should I blend the cholesterol medication right into the eggs or eat them as a chaser?

Maybe slow down and read the recipe and comments again. It's 15 seconds not minutes (if it says that at Self, blame Self). You can easily make this with less than 3 eggs and less than 3 TB of butter. I used 2 XL eggs and 1 1/2 TB of butter. Though I prefer coffee as a chaser, I suppose a statin would work too, but I wouldn't suggest it if you're adding grapefruit juice to your breakfast.

Maddmonk

I just made this and added chives, cheese, and siracha - delicious! Not wanting to be a "Dave", I eyeballed (rather than measured) all the ingredients and it came out great. This recipe is a great idea.

I just made breakfast for dinner and thought I had cornstarch but didn't. So I used a pinch of creme of tartar. I only had extra large eggs so I used 2 and a little less butter. Wow! Fluffy, buttery and delicious! What were those tough, rubbery, yellow blobs I've been eating all these years?

Back when I was still making omelets for me chow (as in dog), I'd break one egg into a coffee cup with high sides, add a little water and whisk it up. Microwaved on high for exactly 1 min. and got an incredible souffle right there.

Well, golleeee, Dave ... I wound up having to review all of the comments to see what they were talking about and, you know, Dave? I agree with them that you are a pedantic a--h--e! That's ahee-ahee ... the fish, of course. Why do people feel compelled to make nasty/snarky comments when these are places that most of us enjoy and delight in! So something is off a tad? Well, just make the adjustment next time you make the dish! This is NOT the Manhattan Project, for criminee's sake! By, Dave ...............................

I think ya'll are using too much milk. If you reduced the milk to 1 Tbs, and melted 2 Tbs. of the butter in the pan as it warms and gently whisk on med-high heat until they are ALMOST set, turn off heat still whisking, they will turn out perfect! I added 1/2c of shredded sharp cheddar to the top!

Mandy saved my mornings with this amazingness!!!! Now I don't scurry as much when trying to cook for my husband, hehe ;) I just use a tiiiny bit of cornstarch mixed into some whipping cream (not a lot, just a glug) and a bit of butter and it's perfection.

Hi Alyssa! Ohh sorry they didn't turn out for you! If I may butt in here (because I'm passionate about eggs, lol) , you can try what I do--which I wrote two comments up above you--as it works so well for me. I normally do this in a small sauce pan but oftentimes my cast iron skillet at medium heat. I cook it briefly and ever so lightly "shave" it off the pan, just don't scrape the bits off the pan. Have a great day! :)

I tried this and it was totally disgusting. I didn’t use the butter (I do think that is what makes it creamy). Yes, the eggs were soft and fluffy, but the cornstarch gives the eggs a really odd flavor. It was so bad, I ended up throwing them out. Bad advice.

Hi Alyssa! Unsolicited advice here! Or...solicited? Haha. I wrote my thoughts and method which is adapted from mandy but it helps me! The taste is right on too :DDD I just add a PINCH of cornstarch (keep in mind this is for 1 serving, what I do), a glug of whipping cream, and carefully shave it off my cast iron without scraping the bottom. I don't know--it works wonders for my husband's breakfast! ^_^

The recipe says to heat a non-stick skillet over high heat until hot. That is exactly opposite of the instructions with the pan, which say to always use lower heat.

Yeah--I share your concern. Given its potential toxicity and the breakdown of the coating with such high heat, I stopped using Teflon about 3-4 years ago and switched to cast iron, which can get rather hot on lower stove settings (medium to medium-high)--very high (high heat) can break down the seasoning, which admittedly I don't want to consume, but it doesn't ruin the pan either--just reason with oil and a 300 degree oven for an hour. Tried the eggs this way on medium heat and they came out fine (not as nicely yellow as in the picture--but still quite good, and it cooked rapidly). I know some will complain of cast iron's weight and the need for occasional seasoning maintenance, but this doesn't phase me. I like the pan to be quite hot, esp. for omelettes, following Julia Child's advice that omelettes should cook very quickly over a wide pan--even if ironically she's using a non-stick pan here on high heat:

No need to debate. Just make one batch with the added starch (corn or potato) and one without and see what you personally prefer.

I winged the recipe to make it for one person. I used one jumbo egg. I whisked the some cornstarch and water in a separate bowl and then added some of it to the egg. I pretty much cook my eggs as described anyway so I put a pat of butter in the pan and voila! The best eggs I ever tasted! Thank you so much!

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