ForkwiseCreamy Cornstarch Scrambled Eggs
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 large eggs
- 3 tbsp unsalted butter
- 1½ tbsp whole milk
- 1¾ tbsp cornstarch or potato starch
Method
- In a cup, whisk together the milk and cornstarch until it is free of lumps.
- Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
- Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
- Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).
- Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
- Transfer them onto a plate.
- Season with black pepper to taste and serve.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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