Perfect Scrambled Eggs (1 minute scrambled eggs)

Name: Perfect Scrambled Eggs (1 minute scrambled eggs)
Prep time: 5 min
Cook time: 1 min
Total time: 3 min
Yield: 2 servings
Ingredients: cracked black pepper; chopped chives

User Reviews

5.0

45 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
3 mins
Servings
2 servings
Calories
215 kcal
Course
Breakfast, Brunch
Cuisine
International

Perfect Scrambled Eggs (1 minute scrambled eggs)

Ursula Nguyen

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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)

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Ingredients

Servings

To serve

cracked black pepper optional
chopped chives optional

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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.
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.
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.
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.

Notes

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.
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.
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 Information

Show Details

Calories 215kcal (11%) Carbohydrates 2g (1%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 351mg (117%) Sodium 207mg (9%) Potassium 141mg (4%) Sugar 1g (2%) Vitamin A 740IU (15%) Calcium 66mg (7%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	2g	1%
Protein	11g	22%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	351mg	117%
Sodium	207mg	9%
Potassium	141mg	3%
Sugar	1g	2%
Vitamin A	740IU	15%
Calcium	66mg	7%
Iron	1.5mg	8%