Perfect Scrambled Eggs (1 minute scrambled eggs)

Creamy, fluffy scrambled eggs served on a plate with toast.

Perfect Scrambled Eggs (1 minute scrambled eggs)

Course: Breakfast, Brunch

Cuisine: Other

Diet: Gluten Free

Prep Time: 5

Cook Time: 1

Total Time: 3

Servings: servings

Calories: 215kcal

Author: Dini Kodippili

Tired of whisking and stirring eggs forever to achieve elusive perfect scrambled eggs? Well, worry no more! This is the ONLY easy, foolproof recipe you will need to make perfect, creamy, fluffy scrambled eggs in 1 minute!

EASY - Very easy recipe that is super adaptable. It can be made in 1 minute on medium high heat or longer at lower heat if you're more comfortable with that.

Serves 2 people (2 eggs per person)

Print Recipe

Ingredients

4 large eggs fresh eggs are better
2 tbsp milk or cream (I personally prefer cream)
¾ tsp cornstarch or Instant ClearJel (about 2.5 g)
½ tsp sea salt adjust to your taste
1 ½ tbsp butter or oil (for cooking)

To serve

Cracked black pepper optional
Chopped chives optional

Instructions

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 big bowl or jug. Whisk to dissolve the cornstarch in the milk.
2 tbsp milk, ¾ tsp cornstarch
Crack the eggs into the milk and add the salt. Blend the egg mixture with a stick blender. OR whisk it really well with a whisk or fork.
4 large eggs, ½ tsp sea salt
If you whisked with a whisk or fork, pass the eggs through a sieve to remove any lumps (this is an optional step, but it helps to make the eggs fluffier and creamier).
When the cooking pan is hot, add the butter to the pan and swirl to coat the pan.
1 ½ tbsp butter
Immediately 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 - see recipe notes).
Using a spatula, immediately 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 residual heat.
Divide the eggs into two portions and sprinkle with either black pepper, chives, or both. Serve with buttered toast.
Cracked black pepper, Chopped chives

Notes

A note about the cornstarch

These eggs do not come out starchy because there is very little cornstarch. However, you can reduce the heat a little to cook the eggs slightly slower.

OR use Instant ClearJel which does not require to be heated to activate the thickening.

A note about preventing overcooked eggs

If you have trouble taking the eggs off the heat before it overcooks, then I recommend, making sure that you're constantly moving the eggs around in the pan as soon as they are added to the pan.

OR reducing the heat so you have better control over the consistency of the cooked eggs.

A note about butter

The reason why I recommend not letting the butter brown is so that the eggs have no color in them.

That being said, it is ABSOLUTELY OK to let the butter melt and brown slightly (without turning dark brown and burning).

Butter that has browned in this way is essentially brown butter and will add more flavor to your scrambled eggs, but will add color to the eggs too.

Nutrition