Creamy Scrambled Eggs

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American, Vegetarian

Keyword: Basics

Servings: servings

Calories: 351kcal

In a medium bowl, whisk together 2 tsp cornstarch with 1.5 tbsp water until there are no lumps. Add half the butter cubes to the mixture. Add eggs and salt. Whisk until the eggs are well-beaten. (Yes, the butter cubes will remain.)
The rest goes very quickly, so prepare your plates next to the stove. Heat 1 tbsp water in a large skillet over medium-high. Swirl with a spatula gently until the water evaporates. As soon as the water is all-but gone, add the remaining 2 tbsp butter and push around with the spatula for just a few seconds until the better is almost entirely melted but not brown.
Add the egg mixture and cook, pushing and folding the eggs with the spatula. Do this until they are just less cooked than you like them, which usually takes about 1-2 minutes depending on how you like eggs, and then transfer them to a plate. Faster stirring leads to finer, softer chunks, while a slower stir will result in larger, fluffier curds.