Extra-Creamy Scrambled Eggs
Few breakfast staples evoke as much comfort and satisfaction as scrambled eggs. But what if you could elevate this humble dish into a luxurious, velvety experience? This recipe for Extra-Creamy Scrambled Eggs does just that, blending simplicity with ingenious technique.
By incorporating a starchy slurry—a trick from Mandy Lee of Lady & Pups—you’ll achieve eggs that remain tender and moist, no matter how you like them cooked. The addition of chilled butter enhances the creaminess, while careful temperature control ensures perfect results every time.
Whether you’re a brunch enthusiast or a quick-breakfast aficionado, these eggs promise to deliver a luscious texture that transforms an everyday meal into something extraordinary. Dive into this foolproof recipe and savor a truly elevated take on scrambled eggs.
Extra-Creamy Scrambled Eggs: Key Ingredients
- Potato, Tapioca, or Cornstarch: The secret to irresistibly tender eggs, this starchy addition ensures a silky, custard-like texture.
- Unsalted Butter: Chilled and cubed, it melts luxuriously into the eggs, creating a rich, creamy finish.
- Eggs: The star ingredient, whisked to perfection for a frothy, homogenous base.
- Kosher Salt: Enhances the natural flavors, ensuring every bite is perfectly seasoned.
Extra-Creamy Scrambled Eggs: Tips, Serving Suggestions, and FAQs
Recipe Tips
- Perfect Temperature is Key: The skillet’s heat greatly affects the outcome. Test the temperature with a tablespoon of water; it should evaporate with just a few droplets left. Too hot, and the eggs will overcook; too cool, and they won’t set properly.
- Whisk Until Frothy: Thoroughly whisking the eggs with the starch mixture ensures even cooking and a consistent texture. Don’t worry about visible butter chunks—they melt during cooking, enriching the eggs and enhancing creaminess.
- Timing and Technique: Stir the eggs according to your texture preference. Vigorous stirring yields soft, fine curds, while slower movements create fluffier, larger curds. Always remove them from the heat slightly undercooked; they will continue to firm up off the stove.
What to Serve with Extra-Creamy Scrambled Eggs
- Buttery Toast or Croissants: Serve the eggs alongside freshly toasted sourdough or flaky croissants. Their buttery profiles complement the eggs without overpowering their delicate flavor.
- Crispy Bacon or Smoked Salmon: Add a protein boost with crispy bacon or tender slices of smoked salmon. Both enhance the richness of the eggs while introducing a savory contrast.
- Fresh Greens or Avocado: A light side of dressed greens or creamy avocado slices balances the richness of the dish, adding a refreshing and healthful element to the plate.
Frequently Asked Questions
- Can I use milk instead of water in the slurry?
Yes! Replacing water with milk or half-and-half results in even creamier eggs. - What starch works best?
Potato or tapioca starch yields a slightly softer texture, but cornstarch works perfectly if that’s what you have on hand. - Can I make these eggs without butter?
Butter is essential for achieving the signature richness. However, you can try a neutral oil, but the results may differ. - Can I scale the recipe for more servings?
Absolutely! Adjust the pan size and cooking time accordingly. Larger batches may require slightly more time and even stirring to cook evenly.
Extra-Creamy Scrambled Eggs
Few breakfast staples evoke as much comfort and satisfaction as scrambled eggs. But what if you could elevate this humble dish into a luxurious, velvety experience? This recipe for Extra-Creamy Scrambled Eggs does just that, blending simplicity with ingenious technique.
Ingredients
- 4 eggs see Tip
- 4 tablespoons unsalted butter chilled and diced into ¼-inch pieces
- 2 teaspoons potato starch tapioca starch, or cornstarch
- A pinch of kosher salt
- Preparation
Instructions
- In a medium mixing bowl, combine the starch with 1½ tablespoons of water, whisking until the mixture is smooth and free of lumps. Incorporate half of the butter cubes into the slurry. Add the eggs and kosher salt, whisking vigorously until the eggs are frothy and uniform. Break apart any butter chunks that may have clumped together, ensuring an even distribution. Note that some butter pieces will remain intact within the mixture.
- Step 2
- Position your serving plate close to the stovetop for easy access. Heat 1 tablespoon of water in a 10-inch nonstick skillet over medium-high heat, gently swirling the pan until the water evaporates, leaving behind small droplets. Immediately add the remaining 2 tablespoons of butter, swirling rapidly until the butter is mostly melted and foamy but not browned. This process should take approximately 10 seconds.
- Step 3
- Pour the egg mixture into the skillet promptly and cook while continuously pushing and folding the eggs with a spatula. Adjust stirring speed based on your desired texture: vigorous stirring for finer, softer curds and slower movements for larger, fluffier curds. Cook for 1 to 2 minutes or until the eggs are slightly less cooked than your preference, as they will continue cooking after removal. Transfer immediately to the prepared serving plate and serve without delay.
Notes
For smaller or larger portions, adjust the pan size accordingly. The cooking time in Step 3 will vary: as little as 15 to 30 seconds for 2 eggs or up to 3 to 4 minutes for 8 eggs.
