Scrambled eggs are my one favourite breakfasts whether I am eating them with toast or as part of a big fry up. But sometimes I hate making them as they can easily become burned. Cooking scrambled eggs might seem simple but mine always used to turn out dry, rubbery and tasteless, until I figured out that the problem was the milk I was mixing in.
It is really common to add milk to your eggy mixture, but it actually dilutes the flavour of the scrambled eggs and weakens the structure as you are adding too much liquid. This means your scrambled eggs will be much softer and stick to the pan easily, which will lead to them having lots of scorched crusty bits so they do not taste as nice as they should.
Instead, through making countless breakfasts I have discovered it is best to stop using milk completely, and just add a teaspoon of cornstarch to your scrambled eggs.
It might sound bizarre, but cornstarch creates a thin barrier around the proteins of the eggs, and acts as a buffer which makes it difficult to accidentally overcook them.
Cornstarch will also thicken your mixture and gives them a really fluffy texture without needing to cook them with lots of fat.
I have been using this simple cooking technique for years now and I am happy to say I get really tasty creamy eggs every time instead of the burned watery mess I used to make.
How to make tastier scrambled eggs
You will need:
- Two slices of bread (for toast)
- Two to three eggs
- A teaspoon of cornstarch
- A knob of butter
- Just a small splash of milk (optional)
- Salt and pepper
Some people insist on adding milk to their scrambled eggs, but if you want to add some just pour in a tiny amount, like a tablespoon or two, otherwise you can easily overcook your eggs.
Method:
To begin, I made my toast. I heated the bread in a frying pan, and once it was toasted, I added a little butter to the side that was not touching the pan, then set it aside on a plate.
You can use a toaster if you prefer, but I like pan-toasting because it gives me more control over how crispy the bread gets, and I can add butter directly to the warm surface so it melts instantly.
I then left the pan on a low-heat setting, and then make my eggy mixture. I added two eggs, a teaspoon of cornstarch and then a tiny sliver of butter, then whisked it up. You can add a splash of milk at this stage if you prefer.
Butter is what makes scrambled eggs really creamy, and when mixed with cornstarch you will get a rich velvety texture that tastes absolutely delicious.
I then added a small amount of butter to the frying pan, and when it fully melted I poured the eggy mixture into the pan.
Once the egg hits the pan, stir slowly with a spatula and keep scraping the bottom until cruds began to form. Make sure to keep the heat low as the key to making scrambled eggs is to cook them gently.
After a minute or two, the eggs should be mostly set but still look slightly glossy. I then took them off the heat, seasoned with salt and pepper, then left them in the pan for one more minute.
They will finish cooking in the leftover heat in the pan, and once they are fully cooked, plate them immediately.
These silky scrambled eggs are nearly foolproof ar they are hard to overcook, and the cornstarch not only makes them easier to prepare but also enhances the flavor, so you get fluffy cloud-like eggs every time