Description
This recipe for 15-Second Creamy Scrambled Eggs delivers ultra-creamy, soft scrambled eggs in under 30 seconds using a simple technique that incorporates cornstarch and milk to achieve a silky texture. Cooked quickly on high heat and stirred off the heat, these eggs are quick, easy, and perfect for a luscious breakfast or brunch.
Ingredients
Scale
Egg Mixture
- 3 large Eggs
- 1 1/2 tablespoons whole Milk
- 1 3/4 teaspoons Corn Starch
- Salt, to taste
For Cooking
- 3 tablespoons Unsalted Butter
Instructions
- Crack the eggs: Crack 3 large eggs into a bowl, ready for mixing.
- Prepare milk mixture: In a separate bowl, whisk together 1 1/2 tablespoons of whole milk and 1 3/4 teaspoons of cornstarch until fully combined and lump-free.
- Combine and season: Add the milk-cornstarch mixture to the eggs, then beat the mixture smoothly until uniform in texture. Season with salt to taste.
- Heat the skillet: Place a non-stick skillet on high heat until it’s hot. Add 3 tablespoons of unsalted butter— it should sizzle immediately. Let the butter melt fully and become bubbly, but avoid letting it brown.
- Add eggs to skillet: Pour the beaten egg mixture into the hot skillet. Let it sit undisturbed for 3 seconds until the edges start to bubble.
- Remove from heat and stir: Take the skillet off the heat promptly. Begin stirring the eggs in one full circular motion per second, counting to 12. This off-heat stirring allows the eggs to cook gently without overcooking.
- Check texture: The eggs will absorb all the butter but remain slightly undercooked, giving them their creamy, soft texture.
- Serve immediately: Transfer the eggs to a plate right away — do not wait until they look fully cooked to remove them from the pan.
- Enjoy: The result is the creamiest, fastest, and easiest scrambled eggs you can make, perfect for a delicate breakfast. Voilà!
Notes
- Using cornstarch helps achieve a silky smooth texture by thickening the egg mixture slightly.
- Cook on high heat but remove the pan from heat before stirring to prevent overcooking.
- Do not let the butter brown; bubbly but not browned butter is ideal for flavor and texture.
- Serve immediately for the best texture; eggs continue to cook slightly after removal from heat.
- Adjust salt according to taste preference.
- Prep Time: 5 minutes
- Cook Time: 15 seconds active cooking, plus immediate stirring
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: scrambled eggs, creamy scrambled eggs, quick breakfast, easy eggs, butter eggs, stovetop eggs
