EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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Adeniyi Emmanuel Adegbenro
[email protected]These eggs were okay. I've had better.
Nadir Pathan
[email protected]Meh.
Godwin Nyasulu (Jahwins Positive)
[email protected]These eggs were a bit overcooked for my taste. I'll try cooking them for a shorter amount of time next time.
Meer Ali Talpur
[email protected]The eggs were a bit bland. I think I'll add some more salt and pepper next time.
saloni Sunar
[email protected]These eggs were a bit too creamy for my taste, but they were still pretty good. I think I'll try making them with less cream cheese next time.
Dark Blood
[email protected]I'm not a huge fan of scrambled eggs, but these were actually really good! The cheese sauce was the perfect addition, and the eggs were cooked perfectly. I would definitely make these again.
Cjloha
[email protected]The recipe was easy to follow and the eggs turned out great! I especially liked the addition of the cream cheese, which made them extra creamy and delicious.
BOINEELO PRIMARY SCHOOL EDUCATION
[email protected]These eggs were easy to make and turned out great! I used sharp cheddar cheese, which gave them a nice sharp flavor. I served them with bacon and toast, and it was a delicious breakfast.
Shahzad Goli
[email protected]I've tried a lot of scrambled egg recipes, but this one is by far the best. The eggs were so fluffy and flavorful, and the cheese sauce was the perfect addition. I will definitely be making this again!
Sanuka pradeep Sanuka
[email protected]These scrambled eggs were heavenly! The texture was creamy and rich, and the flavor was out of this world. I followed the recipe exactly, and it turned out perfectly. I'll definitely be making these again and again.