Tired of whisking and stirring eggs forever to achieve elusive perfect scrambled eggs? Well, worry no more! 🙂 This easy, foolproof recipe will give you Perfect, Creamy, Fluffy Scrambled Eggs in 1 minute!
Scrambled eggs often get a bad rap. It’s hard to nail it, it needs to be cooked slowly and at low temperature or you risk having the eggs taste bland and watery, and worse still, you end up with the eggs separated.
There are so many rules to follow to make PERFECT scrambled eggs, but frankly, I’ve been eating fluffy, creamy, delicious scrambled eggs for years with no issues! 🙂 And I break most of the rules.
This recipe for Perfect, Creamy, Fluffy Scrambled Eggs is one my mom taught me when I was 8 years old, and I’ve been making it that way ever since. This is the second recipe I learned from my mom (the first was how to make an omelette), and there’s ONE SECRET INGREDIENT that makes this recipe work perfectly every time – cornstarch! I used to wonder why she added cornstarch to her scrambled eggs, but it always made the recipe foolproof and easy, even for an 8 year old!
So let’s look at the rules of making classic scrambled eggs
First up, rules that I like to break
Rule #1 – Cook the eggs on low heat.
Well, screw that. I cook my scrambled eggs on medium-high heat, and still get perfect scrambled eggs, every time.
Rule #2 – Don’t add any liquid.
The fact is if you do cook your scrambled eggs at a low temp. then you won’t need any extra liquid. But my foolproof, perfect scrambled eggs do use milk (or cream) to add a delicious creaminess! And don’t worry, there’s NEVER any separation of the eggs with this recipe.
Eggs that have been blended. The yolks and whites are completely mixed through.
Rules that I agree with
Rule #3 – Whisk the eggs really well first.
I agree with this rule, but there’s one caveat. I prefer to BLEND my eggs rather than whisk. When you whisk with a fork, the egg yolk is mixed in with the white, but parts of the white still remain intact. And then when you cook this egg, you end up with uneven, white rubbery bits in your scrambled eggs, which prevents your scrambled eggs from being uniformly creamy. There’s nothing inherently bad with this, but I prefer blending the eggs for a creamier result.
Blending the eggs on the other hand (I use a stick blender, but you can use a regular blender too), helps you easily avoid this unappetizing problem. This aerates your eggs more, evenly mixing the egg yolk with the white. So you end up with even more creamy and fluffy scrambled eggs!
BUT, if you don’t have a blender for this purpose, you can still achieve the same result by passing the whisked eggs through a sieve to remove any unmixed egg whites. But of course, this takes longer and isn’t as convenient as using a blender.
Rule #4 – Don’t stop mixing while your eggs are cooking.
This is especially true for this recipe, because we are cooking the scrambled eggs at a higher temperature here. So you need to keep the eggs moving to make sure they cook evenly.
The other trick to getting perfect scrambled eggs is to remove the eggs from the heat WHILE they are still a little wet, because the eggs will continue to cook for a bit longer.
So this recipe will give you perfect scrambled eggs that are,
- Foolproof and easy
Wet scrambled eggs (top) vs dry scrambled eggs (bottom). Cook the eggs for just a few seconds longer to get drier scrambled eggs.
And it’s all thanks to one secret ingredient – cornstarch (cornflour)!
So how does cornstarch work in this recipe?
Cornstarch expands in the presence of liquid and heat and forms a starchy network. It works in 2 ways to ensure perfect, fluffy scrambled eggs.
- Acts as a buffer for the eggs against high heat and cooking too fast.
- Forms a protective network, that holds your eggs together and prevents them from separating.
Who wants to keep stirring eggs forever on a lazy Sunday morning for those elusive, perfect scrambled eggs? Well, they are not so elusive any more! 🙂
With this foolproof recipe, you can make 2 servings of perfect scrambled eggs in 1 minute, and you can easily make multiple batches in the same time that it would take you to make, slowly cooked, “classic” scrambled eggs! So go ahead and make your mornings easier, creamier and fluffier with this easy recipe for PERFECT scrambled eggs!
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Perfect Scrambled Eggs (1 minute scrambled eggs)
- 4 large eggs fresh eggs are better
- 2 tbsp milk or cream, 1/2 tbsp cream per egg
- 3/4 tsp cornstarch (cornflour) scant 1/4 tsp cornstarch per egg
- 1/4 tsp kosher salt
- pinch of sugar optional
- 1 1/2 tbsp butter
- Cracked black pepper
- Chopped chives
Place an 8 inch non-stick pan on the stove, and turn up the heat to medium to medium-high.
Add the cornstarch and milk into a bowl or jug. Whisk to dissolve the cornstarch in the milk.
Crack the eggs into the milk and add the salt (and sugar - which is optional).
When the cooking pan is hot, blend the eggs for a few seconds using a hand blender or a mini blender. You can use a whisk or a fork to whisk the eggs as well, but the scrambled eggs will be creamier and smoother when blended.
Add the butter into the hot pan, and swirl to coat the bottom of the pan. Add the eggs into the pan (before or as soon as the butter has melted - don't let the butter cook too long and turn brown).
Using a spatula, start to stir the eggs from the outside in. Stir slowly, but continuously, to break the egg curds that are forming in the pan. If you feel the eggs are cooking too fast, remove the pan from the heat and continue to stir and mix the eggs. The eggs should be done in 1 minute.
Remove the eggs from the pan while the eggs are still a little wetter than the consistency you prefer. This is because the eggs will continue to cook for a bit longer in the residual heat.
Divide the eggs into two portions and sprinkle with either black pepper, chives or both. Serve with buttered toast.
These eggs do not come out starchy because there is very little cornstarch. If you cook them too fast, it doesn't allow the small amount of cornstarch to cook through. You can reduce the heat a little to cook the eggs slightly slower.