J. Kenji Lopez-Alt’s secret to creamier, softer scrambled eggs.
Kenji shared Mandy’s game-changing technique for making the creamiest scrambled eggs onThe New York Times.
She was trying to create a paste-like substance to encourage her dog to eat.
Simply Recipes / Getty Images
This dog food goo turned out to be the creamiest custard-like scrambled eggs she had ever made.
Plus, it required little stirring and cooked in less than two minutes.
Simply Recipes / Frank Tiu
What’s the trick?
Simply Recipes / Frank Tiu
Make a slurry of cornstarch and milk, then combine it with beaten eggs before cooking.
Kenji recommends potato or tapioca, but cornstarch may be more readily available in your pantry.
Ive tried both potato starch and cornstarch.
While I found the potato starch to yield a slightly preferable texture, the difference was subtle.
The starch binds with the protein, preventing the eggs from getting overcooked and rubbery.
Kenji takes this genius tip one step further by adding a bit of cubed butter to the egg mixture.
Some of the butter is added to the pan, and some is whisked into the eggs themselves.
While I would have never thought of this idea, it makes perfect sense.
Hindsight is always twenty-twenty!
When I think of an ultra-creamy texture, pudding comes to mind.
The two key ingredients for any good pudding are eggs and some starch.
While these scrambled eggs taste nothing like pudding, the texture will be reminiscent.
You should give it a try.
