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! 🙂 Forms a protective network, that holds your eggs together and prevents them from separating.Acts as a buffer for the eggs against high heat and cooking too fast.It works in 2 ways to ensure perfect, fluffy scrambled eggs. Cook the eggs for just a few seconds longer to get drier scrambled eggs.Īnd it’s all thanks to one secret ingredient – cornstarch (cornflour)! So how does cornstarch work in this recipe?Ĭornstarch expands in the presence of liquid and heat and forms a starchy network. Wet scrambled eggs (top) vs dry scrambled eggs (bottom). So this recipe will give you perfect scrambled eggs that are, 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 you need to keep the eggs moving to make sure they cook evenly. This is especially true for this recipe, because we are cooking the scrambled eggs at a higher temperature here. Rule #4 – Don’t stop mixing while your eggs are cooking. Remove from the heat when they’re just a tad under-cooked, as the eggs will continue to cook in the residual heat. There’s nothing inherently bad with this, but I prefer blending the eggs for a creamier result. 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. When you whisk with a fork, the egg yolk is mixed in with the white, but parts of the white still remain intact. I prefer to BLEND my eggs rather than whisk. I agree with this rule, but there’s one caveat.
Rules that I agree with Rule #3 – Whisk the eggs really well first. The yolks and whites are completely mixed through. 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. The fact is if you do cook your scrambled eggs at a low temp. I cook my scrambled eggs on medium-high heat, and still get perfect scrambled eggs, every time. 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.
#BREAKFAST SCRAMBLE MINUTE TO WIN IT PRINTABLE HOW TO#
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! 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. 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. 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. 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!
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