Creamy Cornstarch Scrambled Eggs
Creamy cornstarch scrambled eggs get their custardy texture from a spoonful of starch beaten into the eggs before they hit the pan. The starch holds the butter and milk in suspension, so the curds stay soft and glossy instead of weeping. The cooking is over in about fifteen seconds, with the pan off the heat for most of it. It is a fast, precise technique for one hungry person.
Instructions
Stir the milk and starch together in a cup until no lumps remain and the mixture is smooth.
Pour the starch mixture into the eggs and beat until fully combined. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter. It should sizzle the moment it lands.
When the butter has melted and is bubbling but has not yet browned, pour in the eggs. Leave them untouched until the edges begin to bubble up, which takes about 3 seconds.
Take the skillet off the heat and stir at a steady rate of one full circle per second for about 11 to 12 seconds. The eggs should soak up all the butter and still look partly underdone, so stop before they seem fully cooked.
Slide the eggs onto a plate right away, season with black pepper to taste, and serve. For every 3 extra eggs, stir for 5 seconds longer, and do not cook more than 6 eggs at once.
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