A chef has revealed his unique approach to achieving perfect soft scrambled eggs, branding it the “strangest” method you’re likely to encounter. J.Kenji Lopez-Alt, in a recent TikTok video for the New York Times Cooking channel, demonstrated how to transform mundane and often rubbery scrambled eggs into an exceptionally creamy delight.
Kenji’s technique, which he notes is quite popular in China, involves creating a ‘slurry’ using cornstarch, or cornflour as it’s known in the UK, to create the base for the recipe. He said, “This is probably the strangest scrambled egg recipe you’re ever going to see. It starts with cornstarch. But it’s actually a relatively common addition to egg dishes in China. The slurry is going to help the egg remain tender.”
Added to this mixture are small cubes of chilled butter. The technique of integrating cold butter when scrambling eggs is said to deliver a more sumptuous and smoothly textured result.
The gradual melting of cold butter forms pockets of creaminess throughout the eggs, simultaneously moderating the heat and ensuring the eggs don’t dry out.
Kenji said: “As the butter melts into the eggs, it helps to keep them tender.”
He describes his scrambled eggs concoction as “weekend eggs” alluding to their luxurious nature. He said: “Because we add that cornstarch slurry in there, the proteins just don’t bind as tightly. And the other good thing is that they don’t overcook as easily.
“They’re much softer and more tender, and moister, and creamier, and all those other words that make you feel uncomfortable.”
How to make the perfect scrambled eggs
Whip up a storm in a medium-sized bowl by whisking starch with one and a half tablespoons of water until perfectly lump-free. Introduce half the butter cubes to this starchy potion.
Vigorously whisk in eggs and a pinch of salt, making sure to break apart any butter buddies clinging together, resulting in a frothy, uniform egg mix dotted with steadfast chunks of butter.
Position your serving plate strategically close to your cooking arena. Heat a ten-inch nonstick skillet and let one tablespoon of water dance over medium-high heat until it has vanished, leaving behind but a trace of droplets.
Mount a buttery stage with the remaining two tablespoons of butter, twirling with vigour until it’s transformed into a bubbly foam that stops just short of browning, a mere ten-second spectacle.
Without missing a beat, add your eggy ensemble and take charge with a spatula, gently nudging and folding the potential scramble, stopping when it’s bashfully underdone to your liking, granting one to two minutes for this transformation depending on your preferred consistency.
A spirited stir delivers a cascade of fine, velvety curds, while a more relaxed approach allows for fluffier and larger morsels of egg heaven. Promptly whisk them off to the pre-set serving dish, and present your culinary masterpiece post haste.