Perfect Scrambled Eggs (1 minute scrambled eggs)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 min
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Total Time
3 mins
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Servings
2 servings
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Calories
215 kcal
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Cuisine
International
Perfect Scrambled Eggs (1 minute scrambled eggs)
Description
The recipe for Perfect Scrambled Eggs involves whisking eggs with milk and a small amount of cornstarch to improve creaminess and tenderness. Cooking on medium heat with butter melted but not browned ensures a gentle temperature for delicate curds to form. Constant stirring from the edge inward gently breaks the eggs as they cook, avoiding large curds and promoting softness.
This results in bright yellow, creamy eggs without dryness or starchy texture. Optional seasoning with black cracked pepper or fresh chives adds subtle spice and freshness without overpowering the eggs’ mild flavor. The texture achieves balance between tender yet set curds.
These scrambled eggs work well for a quick breakfast but require attention to heat and stirring for best results. Adjusting heat can prevent overcooking and the eggs hold well briefly after cooking for serving. They pair nicely with toast, vegetables, or light sides.
Keeping the butter from browning fully maintains the eggs’ appearance, but slight browning can add a nutty flavor if preferred. Passing eggs through a sieve is optional but helps create a smooth texture.
Ingredients
To serve
- black pepper optional, cracked
- chives optional, chopped
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
- Maintain medium heat and stir continuously to prevent the eggs from overcooking.
- Passing eggs through a sieve before cooking can improve their fluffiness and creaminess.
- Avoid browning the butter excessively to keep eggs visually bright, though slight browning adds nutty flavor.
- Instant ClearJel is an alternative thickener that doesn't require heating activation, if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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