Lady & Pups' Magic 15-Second Creamy Scrambled Eggs


Test Kitchen-Approved

Author Notes: "A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy," Mandy @ Lady and pups writes. "Speed, and creaminess, all together." You'll notice that this calls for a lot of butter, so just to be safe I tried the recipe both with and without the cornstarch, to see how much was really just the goodness of the butter. Without cornstarch, the eggs were good but tougher, the butter more free-floating. And I've found that even if you skimp on the butter, the cornstarch has dramatic effects. Adapted slightly from Lady and Pups.Genius Recipes

Serves: 1
Prep time: 10 min
Cook time: 5 min

Ingredients

  • 3 large eggs
  • 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
  • 1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
  • Salt to season
  • 3 tablespoons unsalted butter (1 tablespoon for each egg)
In This Recipe

Directions

  1. First, crack 3 eggs into a medium bowl.
  2. Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
  3. Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  4. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
  5. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
  6. Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
  7. 4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...
  8. For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).
  9. This is when you transfer them onto a plate. Do not wait until they look fully cooked!

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Reviews (105) Questions (2)

105 Reviews

Austin B. November 11, 2018
Tried these, not too impressed. Still gonna stick to low and slow. Waiting for my wife's opinion, she hates low and slow.
 
Phyllis P. July 4, 2018
Does it have to be cornstarch? Would arrowroot work?<br />
 
MG G. March 23, 2018
I make mine by turning the heat down assoon as the sides start to cook, then OFF when they start to set. Keep on stirring till done to your liking. The heat in the pan will continue to cook them.
 
chava November 1, 2017
I've been making these ever since I first saw them here. Absolutely foolproof, always creamy and soft.
 
Katherine A. December 29, 2016
erase the whole article and simply give the recipe!
 
Eddy November 25, 2016
Sorry - NEVER scramble eggs on high heat
 
LT October 2, 2016
But you should never heat a nonstick skillet over high heat. Every one I've ever bought has come with warnings about that. I stick with stainless steel now... so to speak.
 
Änneken September 23, 2016
I have been making these about once or twice a week for over a year now and I am just not getting tired of them. I have never had such creamy, smooth, buttery, eggy eggs before and all other scrambled eggs I tried after making these never lived up to them. Love, love, love them. The key though is to follow the recipe to the letter.
 
Marisa M. August 9, 2016
Very cool concept, but I don't think you need the starch or milk. I've been doing Gordan Ramsay's method for years, and seems like it might be the very same result! Give it a try. Skip the starch and milk, use a small pot instead of a pan. If you want you can add creme fraiche like he does, but I usually don't. https://youtu.be/PUP7U5vTMM0
 
Franz P. March 6, 2017
I agree totally. Mr Ramsey's English Scarmbled Eggs create perfect scrambled eggs each time. I do appreciate the salt measurements from this recipe though.
 
JenHngo August 1, 2018
Thanks Marisa Mon for the Ramsay link!
 
pung March 5, 2016
No, I use the boneless, but I think any piece of chicken would work. In your dotage at 53????:( I'm going to be 73 in May, I'm seeing 53 in my rear view mirror and it's only a pinpoint at this moment, and getting smaller!:) I'll try cooking your chicken this week. I'm a vegetarian, 14 years, but my sweetie isn't, so I make stuff for him. I don't believe in putting my choices of life on others, and I don't give him 'the look' when he eats meat, although he says he feels badly about it. I'm sure he'll love your chicken dish. I have a pretty good fan and 2 large windows to open. It's going to be in the 60's late next week (I'm in Michigan, it's 32 now) and can open the windows then. I have a bird who can't handle smoke, and I have a smoke detector that is a super critic! It goes off a lot:( The cat doesn't give a rats rump one way or the other. So, I'll be shopping for stuff for your recipe. It sounds wonderful. I'll let you know how he likes it.
 
Sandra March 5, 2016
Pung, are you using chicken breasts with bones? I do find them moister and generally better, but it's harder to find good recipes. (Yeah, I'm obviously a little more stuck on recipes than you are, although in my dotage -- I'm 53 -- I now actually experiment quite a bit.) Sounds delicious; I'll definitely try it. I just made my favorite chicken thighs: heat a tablespoon of coconut or other high smoke-point oil until very hot (not smoking); put 6 salted and pepperd thighs (with skin and bone) skin-side down in pan and cook on high for 2 minutes; reduce heat to medium high and cook another 12 minutes, moving them around a bit to keep the heat even and so they don't stick. then put in a 475-degree oven for 13 minutes; after that, turn them and cook another 5 minutes and you're done. Tastes like fried chicken (but better) to me with nothing but chicken, salt and pepper. And the oil all gets rendered out, but I like them really dark so I'm probably getting a big old dose of carcinogens. And it makes my kitchen really smoky -- but I have a lousy fan. I'll definitely try your chicken, with some fabulous scrambled eggs I just learned about . . . . ;-)<br />
 
pung March 5, 2016
Hi Sandra. Everyone has their own tastes. I can't stand Okra!:( No, I sear, or whatever it's called, on the grill, but you could do it in the broiler or in a pan. The peanut butter on steak is just weird, but my friends love it. Just a bit of peanut butter, not a lot. Give it a try on just a corner of your steak, in case you don't like it, but at least tried it:) I'm a tweaker, sometimes so much so that the original recipe isn't recognizable:) If you like chicken, here's a recipe that's so easy and nearly no clean up, just your plates, you'll put it in your favourites. 3 ingredients, and 1 is chicken. Can it be easier? NO!:) Take 1 package of DRY Italian dressing, like Hidden Valley, and 1/2 cup of brown sugar. Dark, light, doesn't matter. Mix them in a large plastic bag. Put in 3 or 4 chicken breasts and shake to get the sugar/dressing mix all over the chicken. Put in the fridge for a couple hours, at least 2, but no more than 4. No, nothing additional, no liquid, just these 3 things. Put aluminum foil on a cookie sheet that has sides and put the chicken (see the juices now???:) Cool!), juice and all on the cookie sheet and cook at 350 for about 25 minutes and turn the chicken over and cook 25 more minutes, or until done. That's it. Throw away the plastic bag and aluminum foil, no clean up! Yea! Act like you've been cooking for hours. I serve with rolls, corn and mashed potatoes. It's sooooooooo good, plates get licked.
 
Sandra March 5, 2016
Pung, I hear you, and agree . . . for the most part. But when there's a really basic recipe -- and I consider scrambled eggs to be basic -- and it's so fundamentally flawed and (to me) disgusting, then I think it's one to shelve and not spend a lot of time tweaking. The tweaking is for recipes that are OK but seem promising, missing just that little thing that would make my tastebuds happy. And on pork . . . well, I'm totally with you. My husband is from Iran and so didn't grow up eating pork and doesn't like the flavor (bacon excepted, of course!) but if I just empty a can of apricot preserves on a tenderloin, or throw some cranberries in, or any kind of jelly or preserves, I suspect (oooh! I should try quince!), then he gobbles it up, and I like it better, too. I'm a little skeptical about the peanut butter on steak -- I'm assuming since you mentioned searing it you at least start on the stovetop? I can imagine it better on a grill, but I don't like to grill. Anyway, like your comment; thanks.<br />
 
pung March 5, 2016
Well, I just made these for the second time, and I put cheese on them this time. I used 3 large eggs and only about 1 teaspoon of cornstarch and a little more milk because I was watching tv while pouring. They were wonderful. What a lot of people seem to not understand is that a recipe is a lot like a road map. It tells you where to go and how to get there, but you can take any side streets you want to. A recipe tells you what basic things to use, and you can use as much or as little of the salt, pepper, paprika, etc., (side streets) as you want. Don't complain when you run into a ditch, just don't take that road any more, or be a little more careful while traveling, use a little more or less of something. Experiment, enjoy, be ridiculous. My friends are still trying to find out what my wonderful 'secret ingredient' is when I cook steaks on the grill. It's a little thin layer of (yes it is!) peanut butter! Sear the steak first and then put the peanut butter on the last side you sear. Don't use chunky, that's a give away:) On pork, I use jelly. Any flavour, but just a thin layer. I don't know what I was, of if I was, thinking about when I did it, but I went off the side street and into a field! A wonderful trip. Try being more experimental and less cranky. If this doesn't work, try that, until you get it right, like Bro Ken says, experiment, try things. Sure, you may fail sometimes, but you may get it right, too!:)
 
Sandra January 25, 2016
I followed the directions exactly and these worked like a charm. But I found them ridiculously disgusting. It tasted like butter, butter, butter. They weren't at all fluffy -- they were almost slimy. I was taken aback at the idea of 3 tablespoons of butter, but I didn't realize that the eggs really would absorb ALL that butter. So I didn't end up with the mouthfeel of eggs *at all* -- just butter. I will try it again some time -- and I liked the idea below from Bro Ken to add a hot pepper, onion, some Tabasco -- but *definitely* not with that much butter, even butter and oil combination. It's just way too oily. I'll admit to thinking that people who like these eggs as-is must have terrible diets -- we are conscious of quantities of both salt and fat (even "good fats," although I do love butter) and tend to use somewhat smaller amounts of both. But I'm almost shocked that anybody would enjoy these with that much butter. (I'd rather have shrimp and grits with piles of butter if I'm going to go all-out; I'm from California, and not the South, but I associate recipes like this with the South.)
 
riverdwell January 17, 2016
Even with ghee? I still haven't experimented with ghee yet. That's next.
 
allison D. January 17, 2016
They just taste like butter. Worst recipe ever.
 
riverdwell January 7, 2016
Renee, you could cut back on the potato starch, or try one of the other kinds of starches; there are so many to experiment with.
 
Renée (. January 7, 2016
I followed this recipe to a T, and the results were very unsatisfactory. The potato starch gave the eggs a very strange mouthfeel, which I suppose was supposed to be the "creamy" part. Husband asked me not to make this again, and I have to agree.
 
janelisa January 3, 2016
To the naysayers about "Three whole eggs",perhaps you are unaware that eggs are no longer the villain ,its the toast and jam!
 
Renée (. January 7, 2016
There's no such thing as "villainous" toast and jam, either. I'm so tired of people making food evil. It's the individual's self-control.