Soft Fluffy Scrambled Eggs
The best recipe for silky, outrageously good Soft Fluffy Scrambled Eggs. Master the art of making soft scrambled eggs with these tips.
Servings 2 servings
- 3 large eggs at room temperature
- 1 and ½ teaspoon cornstarch
- 1 and ½ tablespoon whole milk
- salt to taste
- 3 tablespoons butter
Melt the butter in a medium-sized non-stick skillet over medium-low heat.
Whisk the eggs. Dissolve the cornstarch in the milk then whisk into the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center.
Watch for the edges of the eggs. When they just barely start to set gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over, instead continue this pushing process. Pause in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing the eggs to form curds. The entire process should take 2-3 minutes or less.
When the eggs are barely set and you have some big folds of soft eggs, remove from heat. Serve immediately.
Calories: 285kcal | Carbohydrates: 3g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 363mg | Sodium: 276mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 984IU | Calcium: 65mg | Iron: 1mg