5 Ingredients or Fewer

Lady & Pups's Magic 15-Second Creamy Scrambled Eggs

March 27, 2021
36 Ratings
Photo by Mark Weinberg
Author Notes

"A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy," Mandy Lee, the author behind the blog 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

Test Kitchen Notes

Featured in: The Creamiest Scrambled Eggs, Thanks to a Genius Trick. —The Editors

Watch This Recipe
Lady & Pups's Magic 15-Second Creamy Scrambled Eggs
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 1
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!

See what other Food52ers are saying.

  • Paulina Bongay
    Paulina Bongay
  • suzannakang
    suzannakang
  • Yw Yw
    Yw Yw
  • Capitan Ralph
    Capitan Ralph
  • Tony Powell
    Tony Powell
Genius Recipes

Recipe by: Genius Recipes

166 Reviews

Rita82 March 12, 2021
Updated 2020/09/22: I have removed cornstarch as an thickening option from the older version because cornstarch requires a higher temperature and longer cooking time, and will leave a powdery mouth-feel. - Mandy Lee, Lady and Pups
 
Paulina B. February 22, 2021
Delicious! I tried this with a dairy free butter and almond milk and best eggs I’ve ever had!
 
Mark A. February 22, 2021
I loved every second of the video. Even watched it on repeat. The relationship of these two to the food, the craft (of evaluating the method and the food and the instructions), and each other is a total winner. Genius, in fact! Looking forward to trying the method.
 
lynnk February 21, 2021
Exactly what I’ve always wanted from my scrambled eggs! This method gives them a creamy body that I’ve never been able to achieve...until now!!
 
davidhard February 20, 2021
Whelp. I guess I’ll be having scrambled eggs more often. These really are genius.
I’ve noticed that those “sous vide” egg bites they sell at Sbux have rice flour as one of the ingredients. I wonder if it’s for the same reasons. 🤔
 
suzannakang September 8, 2020
Truly creamy! Love that it takes just a few minutes from pan to plate, and it was delicious! Like some of the other reviewers, I experimented with the amount of butter to use, and even those efforts yielded tasty results.
 
Tessi August 30, 2020
I have made this recipe several times and enjoy it a lot. It is QUICK and it is creamy in texture while only having a bit of milk. For those who do not like using cornstarch, I have found that an equal amount of arrowroot powder works perfectly!
 
amy August 30, 2020
I don't usually comment, but these were the BEST scrambled eggs I have ever made. Easy, small additions made my farm fresh eggs a special meal. Thank you!
 
Yw Y. June 24, 2020
I appreciate these demo videos Food52 made. They provide additional visual cues to the direction texts. However, I do prefer a more matter-of-fact videos without all the non-essential chattering so I can get right on cooking.
 
Capitan R. December 20, 2019
Too much idle chit chat. Recipe and technique ONLY please.
 
pung December 20, 2019
I agree! Too many sites rattle on about Aunt Flora's neighbour's neice's ex-husband who used to be a railroad worker and got the recipe from a lady whose house they passed once a month and she tied it to a rock and threw it to them. Then, she made it for a state fair and it won and it's THE BEST EVER!, but when you finally get to the recipe, it's only mediocre and you are too tired to even try it. Just get to the recipe and rattle on to your hearts content after that.
 
poontime April 25, 2020
Yep, scrolling is a real pain. 3 inches of movement for some of us is a lot.

Why don't you two start your OWN blog and make it perfect! Because you are lazy idiots that would rather criticize others, that's why.
 
Jocooks00! September 15, 2020
Wow.
 
Jeff A. September 23, 2020
fool
 
pung September 23, 2020
Well, aren't you the sweetest thing, bless your heart! I'm not lazy or an idiot. But, you may be because your rant is like that of a 2 year old. Because? Because??? What type of way is that to start a sentence when no one asked a question. A stupid way, that's the type of sentence it is. Go change your diaper and shut your pie hole!
 
mkluvs2cook October 22, 2019
The recipe is simple, is does not alter making scrambled eggs so drastically as to make it a "chore", or difficult. The results are dramatic.
 
mkluvs2cook October 22, 2019
I adore my soft, puddled, creamy scrambled eggs. Anything else IMO is an insult to the egg. I followed the recipe exactly, and wanting to provide a bit of a test, purposely dropped my toast a bit later than normal, so the eggs had to sit in the hot pan, off-heat while my toaster was working. Having buttered the hot, crispy slices, I carefully slid the gorgeous, still perfect appearing eggs onto the plate. They were still steamy, and just as soft, and creamy as when removed from the heat. It had been a good 90 or so seconds since doing so. I was amazed. I added pepper. and to 1/2, a small amount of fine cheddar shreds. The cheese soon began to melt, a very good sign. Time to go in, I was in complete awe. The eggs were absolutely perfect in every way; soft, smooth, creamy, very warm and a drop of golden liquid falling back on the plate as I reveled in this most simple of pleasures. Never again will my eggs face a hot pan without this recipe. I will always have my eggs my way, even when having the whole family over for a Sunday brunch. Thank you, thank you, thank you. I used a heavy non-stick skillet, and set my glass cook-top on 5 (out of 9) for the cooking. My cook top gets very hot, setting 5 is what I normally use for browning. It was perfect for these eggs, as the cook time was so brief, and I was tilting the pan continually. The pan only sat still on the burner for 10-15 seconds.
 
Marcia S. October 18, 2019
I once saw an episode of Baking with Julia in which she teared up when tasting a dessert being featured. I misted up when I tasted these eggs. They are no small pleasure and are a genius recipe. There's no going back! Thank you.
 
John N. October 13, 2019
very nice taste, quite different. Whole milk not easy to find, used 2% with a bit of cream added. Fun new way to make them. ;-)
 
Barbara October 13, 2019
OMG, I thought my scrambled eggs were fluffy until I made these. I almost didn't make them because of the negative reviews, but decided to try them. Because of the comments about the taste of corn starch, I used a scant 1/2 tsp for each egg. Other than that I followed the recipe completely. These eggs were the fluffiest eggs I've ever eaten. You almost couldn't feel the eggs as you bite into them. No "off" taste, and I stirred them until they were done, with no liquid left. I did like another reader mentioned, and mixed the milk and corn starch in a bowl, and added the eggs to that same bowl and whisked everything together. One suggestion, when melting butter in the super hot skillet, be sure to have a lid handy so you don't get splattered with hot butter like I did. I can honestly say I will be following this recipe for scrambled eggs from now on.
 
Jeff A. September 23, 2020
ridiculous
 
Alura728 September 29, 2019
Tried it out of curiosity. Quick, tasty egg custard, found it totally different than traditional scrambled eggs and served it over dry toast. Great treat for when your cholesterol levels are in check.
 
Lauren September 8, 2019
I love eggs and I love butter but these weren't worth the prep time. Too much butter. They didn't cook enough off the heat so had to put them back on. Takes me less time to make my normal scrambled
eggs. Take them off the fire before they're done and they finish very moist.


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JtAlder August 23, 2019
Just made these for me myself and I, following the exact recipe using Arrowroot instead of cornstarch. I love all eggs, but sadly, these were not to my taste. Exactly as they described - creamy, buttery, salty (less than the recommended 1/4 tsp/egg Diamond Crystal Kosher salt), but just too rich for me. Perhaps it was over the top that I paired it with buttered LaBrea sourdough toast - if I'd just piled it on unbuttered toast then maybe? I Eric Kim'd it with ketchup (which I haven't done since I was a child) so as not to waste the dish.
 
Tony P. August 22, 2019
Quick, easy and delicious....I love theses eggs. The best scrambled eggs I've ever had.
 
Tessi August 21, 2019
I LOVE this way of preparing eggs! I cut the recipe to make a single serving, since I live alone and I also decided to try arrowroot instead of cornstarch in equal measure, just to see if that would work and it does!

I get my toast nearly ready before I start cooking the eggs. As soon as the eggs are set to my liking, I pile them onto the unbuttered whole grain toast and put a bit of salt and freshly ground pepper on top. I pick it up and eat it like an open faced sandwich! Superb, in my humble opinion.

 
Kelly June 22, 2019
I think I would prefer a bit less butter. (I can't believe I said that.) It was really rich and very soft and unctious. But a bit too much butter.
 
pung August 30, 2020
unctious? Do you mean unctuous? If so, do you mean it has an oily feel? Or maybe it's smug? :) If you mean oily, then you wouldn't have a 'but a bit too much butter' after it. Yup, feeling cranky today :)
 
Sandra February 23, 2021
Yu pure not just cranky, you're wrong. Unctuous is a variant spelling of unctuous, per the Oxford English Dictionary. I try these eggs once in awhile because so many people are starry-eyed about this method, but I also found them in unctiously unctuous. My husband likes his scrambled eggs moist; I like my scrambled eggs fried.