This Extra Creamy Scrambled Egg Recipe Has People Wanting More. Here's How It's Done.

This Extra Creamy Scrambled Egg Recipe Has People Wanting More. Here's How It's Done.

Using a surprising ingredient, starch, American chef J. Kenji López-Alt, says you can get a deliciously rich and creamy scrambled egg

Representative Image Source: BURCU ATALAY TANKUT/Getty

One of the most staple ingredients that can be found in our kitchens is eggs. Used all over the world in a variety of styles, cooking them may look deceptively simple, but it actually takes a bit of practice to get it to the right consistency. Now, American chef J. Kenji López-Alt has shared a recipe for extra creamy scrambled eggs that have netizens raving. The simple ingredient — which sets itself apart from your run-of-the-mill scrambled eggs — is starch



Lopez-Alt discovered this technique from Mandy Lee, a Taiwanese woman, who runs a food blog Lady & Pups, by "adding a small amount of a starchy slurry to scrambled eggs, results in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled," according to The New York Times.

López-Alt explains that as the eggs cook, the proteins in them tighten up into a matrix. This holds in the fat and water among other things. So when one overcooks their eggs, the matrix becomes tighter until it eventually squeezes out the liquid (which one needs to avoid) as that makes the eggs tough, rubbery, and dry. Therefore, adding cornstarch helps in two ways. To begin with, it will prevent the proteins from tightening by acting as a blocker. Secondly, if the proteins end up getting tight, the moisture that is released will thicken up the starch making the eggs turn creamy instead of watery. 

Image Source: minadezhda/Getty images


According to the Mirror, this is the viral recipe.

4 eggs
2 tsp starch (corn, potato, or tapioca)
4 tbsp of cold, unsalted butter (cut into 1⁄4-inch cubes)
1½  tsp of water
Salt and pepper to taste

Image Source: (L) minadezhda ; (M) xiangyan meng ; (R) lisaaMC / Getty images


1. Heat your non-stick skillet with 1 tsp of water, and wait for it to evaporate till there is only a little water left
2. Add a cube or two of butter till the butter turns foamy (but not brown)
3. In the meanwhile, whisk the starch with 1½ tsp of water until there are no lumps
4. Then add half the butter cubes, eggs, and salt to the starch slurry. Whisk thoroughly till it's frothy.
5. Pour the mixture into the skillet
6. Using a spatula, cook, fold and push the eggs till they are slightly underdone and remove them from the pan onto the plate. This should take a minute or two.



People who tried his recipe were very pleased with the results with one touting it as a "game-changer." Gunnar Johnson said: I'm very proud of my ability to cook scrambled eggs in a variety of ways. I tried this method from @kenjilopezalt this morning and, my god, they were the best I've ever had. Yalon David Gordon added: As someone who doesn't really like eggs but also needs protein in the morning, this is a complete game-changer. Followed Kenji's tips this morning and couldn't be happier with the results. Irishredrum wrote: Thank you so much for the method of water in the preheated pan! The heat is always my issue with my eggs. The eggs came out perfectly and they were exactly what I always want my eggs to taste like, but only occasionally achieve. Another noted that his girlfriend wouldn't stop raving about it.

You can watch the video here: 


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