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    Creamy Scrambled Eggs

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    MarLaBa
    This recipe provides instructions for making creamy scrambled eggs in 15 seconds. It calls for beating 3 eggs with milk and cornstarch, then cooking them in hot butter in a skillet over high heat for only 15 seconds, removing the skillet from the heat and stirring the eggs for the full time. By removing the skillet from the heat partway through, the eggs absorb the butter but remain slightly undercooked for a creamy texture.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Creamy Scrambled Eggs

    Uploaded by

    MarLaBa
    4 views2 pages
    This recipe provides instructions for making creamy scrambled eggs in 15 seconds. It calls for beating 3 eggs with milk and cornstarch, then cooking them in hot butter in a skillet over high heat for only 15 seconds, removing the skillet from the heat and stirring the eggs for the full time. By removing the skillet from the heat partway through, the eggs absorb the butter but remain slightly undercooked for a creamy texture.

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    Creamy Scrambled Eggs

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    This recipe provides instructions for making creamy scrambled eggs in 15 seconds. It calls for beating 3 eggs with milk and cornstarch, then cooking them in hot butter in a skillet over high heat for only 15 seconds, removing the skillet from the heat and stirring the eggs for the full time. By removing the skillet from the heat partway through, the eggs absorb the butter but remain slightly undercooked for a creamy texture.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views2 pages

    Creamy Scrambled Eggs

    Uploaded by

    MarLaBa
    This recipe provides instructions for making creamy scrambled eggs in 15 seconds. It calls for beating 3 eggs with milk and cornstarch, then cooking them in hot butter in a skillet over high heat for only 15 seconds, removing the skillet from the heat and stirring the eggs for the full time. By removing the skillet from the heat partway through, the eggs absorb the butter but remain slightly undercooked for a creamy texture.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    food52.

    com
    http://food52.com/recipes/36211-lady-pups-magic-15-second-creamy-scrambled-eggs?utm_campaign=f52self&utm_medium=referral&utm_source=self.com

    Lady & Pups' Magic 15-Second Creamy Scrambled Eggs

    Serves 1
    3 large eggs
    1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
    1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
    Salt to season
    3 tablespoons unsalted butter (1 tablespoon for each egg)
    1. First, crack 3 eggs into a medium bowl.
    2. Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (dont mix
    them directly with the eggs or youll get lumps).
    3. Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
    4. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the
    butters melted and bubbly, but before it browns
    5. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble
    up

    6. Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per
    second 1, 2, 3.
    7. 4, 5, 6, 78, 9, 10, 11(If you use a mini skillet instead of a large one, it may need a few more seconds)...
    8. For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add
    about 5 seconds more to every 3 extra eggs youre scrambling, but I wouldnt do more than 6 at once).
    9. This is when you transfer them onto a plate. Do not wait until they look fully cooked!

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