The Creamiest, Lightest Scrambled Eggs in Under a Minute
TASTIER
VEGETARIAN
GLUTEN-FREE
Makes 2 servings
Basic scrambled eggs are easy and fast. But really good, super-creamy, custard-like scrambled eggs require 10, maybe 15 minutes of stirring over extremely low heat. The results are luxurious, even a revelation. But who has 15 minutes for two scrambled eggs? So we like this trick: Add a little cornstarch to beaten eggs. The thickener will bind natural moisture, rendering the eggs wonderfully creamy with little effort.
2 tablespoons whole, low-fat, or fat-free milk
1 tablespoon cornstarch
4 large eggs
3 tablespoons unsalted butter
Table salt and ground black pepper, to taste
1. Whisk the milk and cornstarch in a medium bowl until smooth. Crack the eggs into the bowl and whisk again until smooth.
2. Melt the butter in an 8- or 10-inch nonstick skillet set over medium-high heat. Once melted and just beginning to brown at the edges, swirl the pan to coat the surface and reduce the heat to medium.
3. Pour the egg mixture all around the skillet, not just in one spot. Cook, stirring constantly with a heat-safe silicone spatula, until the eggs form large curds, about 30 seconds. Keep cooking until the eggs are set to your taste—wet and creamy or dry and chewy.
4. Divide between two serving plates and season with salt and pepper to taste.
Voilà! Poach eggs fast by pouring ⅔ cup water in a large microwave-safe ramekin and cracking a large egg into it. In a 950-watt microwave oven, cook on high for 35 to 50 seconds, until the egg is done to your desired firmness. Remove the egg from the water with a large, slotted spoon.