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Perfecting creamy scrambled eggs can be tricky, often resulting in disappointing or average outcomes. Cooking on low heat takes too long, while high heat can turn the eggs into a dry, lumpy mess. Fortunately, a simple two-ingredient method delivers flawless results in no time.
'Low heat' and 'patience' are common terms when it comes to making perfect creamy scrambled eggs. Many recipes suggest spending anywhere from 10 to 45 minutes on continuous stirring and adjusting the pan. It's easy to get frustrated and abandon this approach for a quicker, less-than-perfect scramble.
What about using high heat? Cooking scrambled eggs on high heat can cause the proteins to tighten, squeezing out vital moisture. The result is tough, dry eggs.
Mandy, a food writer from Lady and Pups, offers a foolproof method:
By incorporating a small mixture of milk and potato starch (or cornstarch), the water is able to bind with the protein, even when cooked at high heat, preventing the dreaded watery eggs. Even better, it gives the eggs a creamy, custardy texture, with bits of beaten egg that aren’t fully cooked through, just like they would be if made slowly over low heat!
For each egg, whisk in a slurry made of 1/2 tablespoon of milk and 1/2 + 1/8 teaspoon of potato or cornstarch. Don’t forget to check out Mandy’s full recipe in the article below.
