Mastering the art of perfectly creamy scrambled eggs can be a difficult task, resulting in pans and pans of bad to mediocre eggs. Low heat cooking requires too much time while high heat cooking can result in a lumpy mass of dry, unpleasant eggs. Luckily, there's a simple, two-ingredient solution that give you the perfect scramble in matter of moments.
"Low heat" and "patience" are two words often associated with cooking the perfect, creamy scrambled eggs. Many recipes demand anywhere from 10 to 45 minutes of constant attention paired with a rigorous regimen of stirring and pan adjusting. You can see how it would be easy to throw out this technique and settle for a less-than-perfect scramble.
So what about high heat? Cooking scrambled eggs over high heat can cause the egg proteins to seize up, wringing out precious moisture as the eggs cook. Your finished eggs will be both tough and dry.
Lady and Pups food writer Mandy has a foolproof solution:
Just by adding a little mixture of milk and potato starch (or cornstarch), the water is forced to bind with the protein even if cooked over high heat, which solves the watery eggs disaster. But better yet, it also creates a creamy and custardy texture with the bits of beaten eggs that aren't completely cooked through, as if, YES, that they were done slowly over low heat!
For each egg, beat in a slurry of 1/2 tablespoon of milk and 1/2 + 1/8 teaspoon potato or cornstarch. Be sure to check out Mandy's article below for the full recipe.
Magic 15-Seconds Creamy Scrambled Eggs | Lady and Pups