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

Making these a bit easier - whisk the corn starch and water together in small bowl, then add the eggs and whisk. Saves washing a bowl.

Taste was okay, but I could feel the uncooked cornstarch on my tongue. Not pleasant. Cooking three eggs as directed, I got solids and lots of slightly thickened “sauce”, rather than what you get when cooking slow. I prefer the cooking eggs with the low and slow method, it’s so worth the wait.

These eggs are wonderful! I substituted water for milk and about 1 tsp of olive oil for the 3 tbsp of butter. The extra step of mixing the cornstarch with the water is worth the few seconds for the creamy results.

These eggs are great just as they are, but, big brothers being inherently evil and mean to little sisters, no matter the age - he's 83 - sprinkled cinnamon on my eggs. Much to his chagrin, they were wonderful! Just a bit, but just cinnamon, not cinnamon sugar. Now I put cinnamon on my scrambled eggs and omelets. :) Give it a go!

Scrambled is my go-to choice for egg prep, and this tip helped me make the best scrambled eggs of my life. Tender, creamy texture with no separation.

For simplicity's sake, I went with a straight 1/2 tsp of cornstarch and 1/2 tbsp of milk per egg. If you have a hand blender, skip the whisking and simply blend the ingredients together in one go before cooking.

This recipe is for people who are squeamish about the texture and flavor of real scrambled eggs. They don't even taste like scrambled eggs.

I just made these eggs this morning. My family loved them. Smooth, silky, buttery eggs.

Turned out great!! Used 5 eggs so adjusted ingredients accordingly.
Will definitely make again!

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

Delicious! I tried this with a dairy free butter and almond milk and best eggs I’ve ever had!

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.

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!!

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. 🤔

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.

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!

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!

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.

Too much idle chit chat. Recipe and technique ONLY please.

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.

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.

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.

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. ;-)

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.

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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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.

Quick, easy and delicious....I love theses eggs. The best scrambled eggs I've ever had.

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.

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.

I made these this morning, and my wife and I both hated them. Her favorite food is eggs, and I’ve been making scrambled eggs using the low and slow method for a while, and she loves those.

I followed the recipe exactly. The eggs came out tasting overwhelmingly of cornstarch—not egg, not butter, not milk, cornstarch. The texture was very soft and creamy, which was fine with me, but my wife thought they were slimey and they made her gag. For the first time ever, she threw out a plate of scrambled eggs almost untouched and made oatmeal.

Plus, from the cook’s perspective, the need to measure the cornstarch and milk so precisely (I usually just eyeball it) meant that this wasn’t all that much faster, because there was more active time that I couldn’t use to make bacon, toast, etc. Will be sticking to the tried-and-true low-and-slow French method.

Eggs were creamy but I could taste the corn starch, so I’m back to low and slow, too.

My mother would have loved these. She hated dry scrambled eggs and always plated them when they were still a bit wet, to keep them creamy.
I made these for the first time today, and I will make them again. I can review this recipe in one word: perfection.

I like my eggs to be soft and moist but this is too far lol. The consistency was like egg flavored yogurt. I'll continue making mine without cornstarch and just stirring constantly over low heat!

Very tasty! I like my eggs a bit more firm. Tried the recipie as stated and it turned out as stated. The second time I halved the butter and got more of the firmer texture I wanted. Would like the curds browned a bit. Will work on that one.

I made the eggs this morning and my husband said they were the best scrambled eggs that he ever had. Wow. I used less butter and half and half, and they were awesome.

Can I use water instead of 1 1/2 tablespoons of milk?

OMG, though my way slow and buttery extra creamy was the way to go. I will toss if over done scrambled eggs.. I tried this method and I want to have eggs like this every day. Awesome.

I tried this recipe this morning...wow! Best scrambled eggs ever! So easy...so good
Thanks

These are the eggs I've always wanted to be able to make. I have never had better eggs. And they're SOOOO easy!

Omg I just made these and they were the best eggs I’ve ever had. Thank you so much!!

I've been making Gordon Ramsay's scrambled eggs: butter & eggs into a cold pan, stir as the pan warms, remove from heat, stir, return to heat, stir... until eggs are done as you like them.
I love a soft custsrdy egg & this was doing the truck.
But now that I've tried the cornstarch/milk method I am hooked!
Perfect - IMHO - scrambled eggs in ~15sec!!!
I also just dumped eggs into the cornstarch/milk, then mixed.
One less bowl to wash 😎

I make my scrambled eggs this way: I put a tablespoon (or two depending on how many eggs I’m using) of butter in a non-stick plan. While the butter is melting, I scramble the appropriate number of eggs and add them to the melted butter. Over medium heat, I let a layer of eggs set on the bottom of the pan. I gently push the curds to the center and let the next layer set. On and on until I have a pan of soft curds. Whole process takes about a minute and a half - again depending on how many eggs. No liquid added. Just eggs and butter.

Great idea .....awesome eggs !!!!!

The texture is like a midpoint between regular scrambled eggs and custard. Gorgeous.
I don't think I'll ever scramble an egg the regular way again.

The only thing I changed: I mixed the milk and cornstarch until smooth and then added the eggs directly into that, to keep from unnecessarily dirtying a second bowl. Worked perfectly--no lumps.

I’ll try this. Maybe the cornstarch keeps the milk from releasing water in the eggs. I usually add half and eggshell worth of water for every 3 eggs, works like a charm. The pan must be hot but not hot enough to burn the butter.

Not even close to this method, but everyone loves my scrambled eggs. No milk or cornstarch, just use whatever you need according to how many people you're cooking for...I do 2 eggs per person...cook over lower heat and when they barely start to set, add a healthy glop of boursin cheese...not only creamy, but the flavor of all of those herbs is wonderful. Making them for my Christmas breakfast tomorrow!

Although I haven't tried this version of scrambled eggs; I stick to my tried and true recipe. I add a splash of milk to the eggs and whisk them and add to melted butter in pan. Let it set for maybe a minute on a medium heat and star tincorporating the outer edges of pan into the eggs and gently scramble in pan till they're set. In my house we don't like "wet" eggs ..more cooked through and fluffy.

Tried these, not too impressed. Still gonna stick to low and slow. Waiting for my wife's opinion, she hates low and slow.

Does it have to be cornstarch? Would arrowroot work?

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.

I've been making these ever since I first saw them here. Absolutely foolproof, always creamy and soft.

erase the whole article and simply give the recipe!

Sorry - NEVER scramble eggs on high heat

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.

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

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.

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 . . . . ;-)

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.

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.

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!:)

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.)

Even with ghee? I still haven't experimented with ghee yet. That's next.

They just taste like butter. Worst recipe ever.

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.

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.

To the naysayers about "Three whole eggs",perhaps you are unaware that eggs are no longer the villain ,its the toast and jam!

Yes, cream cheese has nearly the same consistency as my homemade yogurt. So, I can see using either one to make fluffy, creamy eggs. Still haven't done the ghee, but I read about how to do it long long ago.

I've used cream cheese to thicken them since I was a kid. Makes them fluffy and creamy. Melt it with the butter!

Ghee!! Never thought of using that, but such a great idea.

I was excited to try this recipe though I wasn't sure how the butter didn't burn putting it into a hot skillet. Sure enough it browned almost immediately. It tasted good even with the browned butter but looked nothing like the pictures. Using ghee, there are no milk solids to burn...but I didn't have any. Help?

Coupla things, here.
I used to be a short order cook (generally breakfast) in a monastery. On Saturday mornings, I would chef for about 50 Brothers and Sisters in a co-ed setting. Sometimes crepes. Sometimes scrambled. Sometimes French toast or pancakes (and we had pure New Hampshire maple sirup).
Et cetera.
Sometimes 120 soft boiled eggs at one serving/setting, cooked in shallow cake pans in 2" of water with each pan spanning two gas burners on high. Now that one was a trick!, because the chef could not morally and responsibly present a few eggs at a time. They were delivered in large bowls together, all at once! And they were perfect every time. But, that is another story.
Scrambled eggs are as much art as they are science. They are like a good "flop shot" from the greenside bunker. No recipe can give you the science. But, as this breakfast Chef has done, you must start from somewhere. So, her recipe is GOOD.
1. The pan has to have enough mass to hold the desired heat. If it doesn't, you just leave it on the heat a bit longer, until your experimentation produces the desired result.
2. Add butter to taste. But keep it in proportion to the powdered starch. They work together. The heat hydrates the starch and emulsifies the butter. Got to have the heat.
3. Experiment. The "sand trap flop shot" takes time and much practice to learn.
Try mincing a hot pepper and a "tablespoon" of chopped onion and put them together in the hot skillet just before the butter. Then scramble.
Serve these to the Dads who like Tobasco.
Practice until the science becomes art.

Best scrambled eggs ever! I found that the secret is to follow the recipe, which I didn't do the first time. My bad. I kind of missed the part about getting the frying pan good and hot before adding the butter, but that made all the difference, of course.

I'm still playing around with this recipe. Never had so much fun with eggs before!! My last experiment was with sweet rice flour, 1/2 coconut oil with 1/2 unsalted butter, 5 smallish eggs and my own thickish homemade yogurt.

I just throw in a good knife point if baking powder, beat the heck out of it and get the fluffiest eggs I could wish

wow--I only used 2 eggs for my single serving--ty for telling how-much-per-egg. I used almond milk--all I had on hand. These were fantastic, the butter added wonderful flavor. I detected no aftertaste.

I tried this recipe and although they were indeed nice, we could definitely tell that the cornstarch was there and didn't care for that texture or after taste.

These were fantastic! The only addition I made was some cheddar cheese and crumbled bacon- after they were plated. Best ever,thank you!

Good lord these are delicious

This recipe is amazing! It makes the creamiest eggs I have ever eaten and now I am hooked. I made them for my husband this weekend and he ate all the eggs on his plate, which he never does. This will be my go-to method for cooking eggs from here on out. Simplest, quickest, and creamiest.

After playing with this fascinating, creative recipe some more, I increased egg count to five, being that I only had smallish eggs available; cracked them into a ceramic coffee cup with high sides, added a dollop of home made yogurt being that I had used up all the milk making the yogurt. Added cornstarch, because I couldn't locate the potato starch I'd wanted to substitute, being that I didn't like the flavor of corn. .Fired up 2 T no salt butter and 1 T coconut oil. NO salt. Then I proceeded with the rest of the recipe. It was fabulous!! I dunno, maybe the coconut oil muted the cornstarch flavor.

After stating that she was hungry, I figured I would try these on my wife this morning. I followed the recipe and took a small taste before serving her. I thought they were delicious, very creamy, extremely fluffy, rich and delicious. Followed the recipe to a 'T' and it worked great!

She, not knowing these were any different than any other eggs I've made her over the last decade, said that they were "..the fluffiest, creamiest eggs she's had in a long time, possibly ever..." I'll take it! Thanks for sharing, a great recipe, quick, easy and delicious!

10/10

Haven't tried it yet. Perhaps different results are due to atmospherics: type of day, moisture, temperature, even elevation could play a part. I'm on the downeast coast of Maine. Will let you know results.

I followed the recipe. I did not care for the weird texture

Made these this morning and my husband and I both agreed they were the best scrambled eggs ever - we split the three eggs between us. I did turn the heat down a bit in the pan and returned the eggs to heat for about 30 seconds after the 12 second "stirring" as they just didn't look cooked enough. Next time will add some chives. Was a bit surprised at some of the snarky comments - this is supposed to be fun and delicious as well as informational. We need to take the good from the recipes we read and make them our own, "tweaking" when necessary - otherwise it's too "cookie cutter" and where is the fun in that?

Hate to be the Grinch who stole the Chickens Christmas here, but my experience was unfortunately quite different from many of yours... I followed this recipe to the T, & my eggs came out VERY liquidy/runny, to a point where I was forced to put them in the microwave in attempt to "firm them up". In the end, I did like the flavor but just expected firmer eggs with an added creaminess from the milk/butter. Even after throwin them in the microwave, they yet still did not firm up in the way I had hoped. They just stayed runny & it was a bit of a letdown after a long day at the gym (with a DIRE need for a nice high-protein meal to end my day). Sad that mine didn't turn out the way I had expected. Will probably try a different recipe next time, but thanks for posting anyhow :-) -Brandon

I came here from the Self Magazine link. I really can't believe it takes **anyone** 15 minutes to make scrambled eggs (as stated on Self). Also ... THREE whole eggs and THREE tbsp butter? For a single serving?? Good Lord! Should I blend the cholesterol medication right into the eggs or eat them as a chaser?

most delicious eggs I've ever had. Thank you for the recipe

I just made this and added chives, cheese, and siracha - delicious! Not wanting to be a "Dave", I eyeballed (rather than measured) all the ingredients and it came out great. This recipe is a great idea.
I believe in reading a recipe to just catch the spirit of the idea. Cooking is an interpretation but baking can be more chemistry and has more precise measurements. Whether you agree or not is up to you.

I just made breakfast for dinner and thought I had cornstarch but didn't. So I used a pinch of creme of tartar. I only had extra large eggs so I used 2 and a little less butter. Wow! Fluffy, buttery and delicious! What were those tough, rubbery, yellow blobs I've been eating all these years?

Back when I was still making omelets for me chow (as in dog), I'd break one egg into a coffee cup with high sides, add a little water and whisk it up. Microwaved on high for exactly 1 min. and got an incredible souffle right there.

Oh, God ... now wendy just crept in with a squiggle about the milk and reducing the amount of same ... you people have anything else to do besides criticizing the good-natured people who run this blog?

Well, golleeee, Dave ... I wound up having to review all of the comments to see what they were talking about and, you know, Dave? I agree with them that you are a pedantic a--h--e! That's ahee-ahee ... the fish, of course. Why do people feel compelled to make nasty/snarky comments when these are places that most of us enjoy and delight in! So something is off a tad? Well, just make the adjustment next time you make the dish! This is NOT the Manhattan Project, for criminee's sake! By, Dave ...............................

I think ya'll are using too much milk. If you reduced the milk to 1 Tbs, and melted 2 Tbs. of the butter in the pan as it warms and gently whisk on med-high heat until they are ALMOST set, turn off heat still whisking, they will turn out perfect! I added 1/2c of shredded sharp cheddar to the top!

I plan to try this using arrowroot instead of cornstarch. Sounds interesting.

Mandy saved my mornings with this amazingness!!!! Now I don't scurry as much when trying to cook for my husband, hehe ;) I just use a tiiiny bit of cornstarch mixed into some whipping cream (not a lot, just a glug) and a bit of butter and it's perfection.

No idea where to get potato starch, but I want to try that one next and compare with the cornstarch which I didn't like. I made the eggs per instructions and they turned out exactly so. It was so much fun, too. Thank you for a fun experiment.

I tried this and it was totally disgusting. I didn’t use the butter (I do think that is what makes it creamy). Yes, the eggs were soft and fluffy, but the cornstarch gives the eggs a really odd flavor. It was so bad, I ended up throwing them out. Bad advice.

Good Lord Dave!!!!! It's only eggs, you know those odd shaped things that come from a chicken's ass. It's not rocket science. Just cook the damn things the way you like them and eat them. A smidgen here or a smidgen there isn't going to create world peace.

I made these eggs this morning and most likely used too much butter and I did take it off the flame and the results were more of a set egg dish like an omelet really..my measurements were a bit askew, I feel. I became lost in the teaspoons of cornstarch???Most likely too much.I need a judge to assess my eggs I think??? It is an egg dish Kathryn,nothing complicated?? Any ideas` please are welcome..Yes,I am weary of the comments re:measurements!?? I agree with Donna...

Sorry Dave but you were really getting on my nerves. It's scrambled eggs not brain surgery.

looks nice!

The recipe says to heat a non-stick skillet over high heat until hot. That is exactly opposite of the instructions with the pan, which say to always use lower heat.

No need to debate. Just make one batch with the added starch (corn or potato) and one without and see what you personally prefer.

I winged the recipe to make it for one person. I used one jumbo egg. I whisked the some cornstarch and water in a separate bowl and then added some of it to the egg. I pretty much cook my eggs as described anyway so I put a pat of butter in the pan and voila! The best eggs I ever tasted! Thank you so much!

The great egg debate has struck again. Lol.

Very nice and so easy... I did cut the butter in half and not having any whole milk went with the available skim (felt I was getting enough fat from the butter).. added some chives, wait just long enough to really see all the edges starting to turn and then shut off the gas and stir... presto you have yum!

I was skeptical b/c I like a bit of tooth to my eggs and I figured, "why bother w/ the fuss?"

Was I wrong. This completely changes the texture of the eggs, and for the better. Soft but not too soft. Can't wait to do this for guests. It's worth the extra steps.

We raise our own chickens so I wanna do right by the girls and this recipe is the ticket!

Just use modern si units grams, catch up with the real world 1/416th shaker units?

These eggs are actually pretty disgusting. I fixed them 3 times over the last couple of days and served them to a variety of people with "sensitive" palates. Everyone of them stated that they tasted like cheap cheese had been added to them. American cheese. Some reaction between the corn starch and the butter?

You actually can add up to 25% by volume water to eggs. Then amazingly enough you can just begin to cook the eggs in a skillet and then put them in a 450 degree oven and they bloom to souffle like puffiness. Not quite as soft and moist as your recipe, but oh so much lightness.

Your palate seems to be deficient in some manner or form. The addition of corn starch results in a disgusting flavor profile.

this has changed my life

Would that work for an omelet? (Oh I always add a little dash of hot sauce or else on the side..not too much and surely not "waaayy too much")

These scrambled eggs are a revelation, if you follow the recipe exactly as written. Thank You Food 52, for this post. It is amazingly brilliant.

I used coconut milk and tapioca starch. I only used 1 tbsp. of butter to 4 eggs and it was plenty! I also used a small 8" cast iron pan and I did continue to cook the eggs...taking them off the heat did not work. I just cooked them on a lower heat and it only took a couple of minutes...the result was...THE BEST SCRAMBLED EGGS I EVER ATE...WOW! DELISH & SO CREAMY! Not overcooked, tough or rubbery...amazing!

OK, I love scrambled eggs....and I always thought I did a pretty good job with them.
I had to try this immediately and was really impressed......the best I have ever eaten. I am a convert. The next time we have guests and I fix my famous raspberry waffles with scrambled eggs on the side, I will do them this way. Thumbs up!!!!

I just did this and I ended up with a raw runny mess. I stirred and stirred. I added less butter but I read in the comments it was ok to add a bit less butter. Not sure what I did wrong.

So, do the eggs need to be at room temperature prior to cooking?

Truly amazing. The best scrambled eggs I have ever had the pleasure of consuming. Pure Genius.

Sail2DeepBlue

Dave,
Your math on the RHS: I am not reading this as 1/2 + 3 (1/8) = 7/8 tsp. but 3(1/2 + 1/8) or 3(5/8) = 15 /8 = 1 7/8 tsp. Still incorrect by the recipe writer(s)
but just off by 1/8 tsp than 5/8 tsp.

love the texture, but way, way too much butter (and i love butter). next time, i'll cut the butter in half.

The math for your -key- ingredient is wrong.

1 3/4 != 1/2 + 3*(1/8)

assuming RHS, then the total is 7/8 (not 7/4).

Assuming LHS, and the 1/2 base, it would be 3*(5/12). That or 1 3/8 + 3*(1/8).

And the winner is...

The recipe works beautifully, but I have a question. Does the technique allow for the addition of some grated cheese? If so, how should the time/quantities be adjusted? I suspect one would have to limit the amount of cheese added, and might have to increase the cooking time to allow for some melting.

Check your math. 1/2 + 3/8 != 1 3/4

For those who want to really regret what they add to their eggs (me, I will try this for sure) you can do what my father did (to the only food item he could prepare); add WAAAAY too much Tabasco to your scramble. If you do this you will get overspiced eggs that are not only practically inedible but also grainy and slightly greenish. I believe he got to this spot by adding more and more every time. I ate them because I was his child and that was all he could cook. I had never had scrambled eggs properly done as a kid because my mother believed they were a mark of incompetence, only done by idiots who could not keep a yolk together. So when I was ten, Jane Scott (the mom of my friend Caroline) on a weekend out served me some lovely, delicate scrambled eggs, and I asked her what this sunny savory curd upon my plate was. She was astonished at my ignorance and told me, then the rest of the weekend showered me with crabmeat omelets and other magnificent egg dishes. Never did I rat on my father's crappy concoction, since he ate it so happily, nor did I ever complain about his eggs. Now however I can get to where she did a lot faster. Thanks.

I don't get it. You only cook the eggs for literally three seconds?