Extra-Creamy Scrambled Eggs

Extra-Creamy Scrambled Eggs

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Ingredients

  • 2 teaspoons potato starch

    tapioca starch or cornstarch

  • 4 tablespoons cold unsalted butter

    cut into 1/4-inch cubes

  • 4 eggs

    see Tip

  • Pinch of kosher salt

Directions

  1. 1

    In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)

  2. 2

    Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.

  3. 3

    Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Extra-Creamy Scrambled Eggs

Extra-Creamy Scrambled Eggs

Similar Recipes

Velvety Scrambled Eggs

Velvety Scrambled Eggs

This recipe adapts a technique from making Chinese egg drop soup — gently poaching a thin stream of beaten eggs in simmering liquid — to a Western-style breakfast of scrambled eggs. The results are special and one of a kind. Drizzling the eggs into hot cream gets them to set into tender, velvety curds that end up bound with a rich custardy sauce, perfect for spooning onto buttered toast. The eggs are delicious without the herbs, but, given how rich they are, think of them as a special occasion dish, worthy of the added effort.

The Creamiest Scrambled Eggs (with Goat Cheese)

The Creamiest Scrambled Eggs (with Goat Cheese)

The best scrambled eggs recipe ever! Learn how to make outrageously creamy scrambled eggs with goat cheese. Cook these eggs for breakfast, brunch or dinner. Recipe yields 2 large or 4 smaller servings (this recipe is easily halved).

25 minutes4 servings
Easy Breakfast Skillet

Easy Breakfast Skillet

35 minutes4 servings
Spinach and Eggs Scramble

Spinach and Eggs Scramble

This delicious scramble of spinach and eggs is perfect for brunch. With lots of fresh spinach, onions, and parmesan, it is also very flavorful!

20 minutes2 servings
Country Breakfast Skillet

Country Breakfast Skillet

This hearty breakfast skillet recipe includes eggs, bacon, onion, potatoes, and cheddar cheese. A true farmer-style breakfast that's sure to satisfy.

45 minutes6 servings362 kcal
Crispy Parmesan Eggs

Crispy Parmesan Eggs

How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that’s already deeply lovable. Make sure to skip preground Parmesan here: You’ll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top <a href="https://cooking.nytimes.com/recipes/1020276-crispy-parmesan-eggs-with-radicchio-and-pea-salad">a sharp, lemony salad</a>. When something’s this perfect, it’s hard to go wrong however you serve it.

Gruyère, Bacon, and Spinach Scrambled Eggs

Gruyère, Bacon, and Spinach Scrambled Eggs

Gruyère, Bacon, and Spinach Scrambled Eggs feature a touch of Dijon mustard, melty cheese, and a handful of greens to seriously upgrade your breakfast game.

10 minutes4 servings
Easy Skillet Breakfast Potatoes

Easy Skillet Breakfast Potatoes

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning.

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Are you tired of dry, rubbery scrambled eggs that disappoint every time? Imagine a plate of fluffy, tender, and moist scrambled eggs that stay perfectly creamy from the first bite to the last. This recipe for Extra-Creamy Scrambled Eggs achieves just that, transforming a simple breakfast into a truly luxurious experience.

The magic behind these extra-creamy scrambled eggs lies in a smart technique championed by Mandy Lee of Lady & Pups: incorporating a small amount of a starchy slurry. This ingenious addition prevents the egg proteins from setting up too firmly, ensuring your eggs remain incredibly tender and moist, unlike those sad, overcooked versions. Using potato or tapioca starch offers a slightly more delicate texture, activating at lower temperatures, but common cornstarch works wonderfully if that's what you have on hand. Plus, verifying your skillet is at the perfect heat by seeing how quickly a tablespoon of water evaporates is a simple yet crucial step to success.

You can expect a scramble that boasts an incredibly soft, yielding texture, maintaining its tender integrity whether you prefer your eggs gently soft-scrambled or cooked through to a medium or hard consistency. Each bite is rich and satisfying, with a subtle creaminess that elevates the humble egg. The careful technique ensures a consistently delightful experience, providing a truly superior scramble that tastes like it came from a high-end brunch spot.

Customization & Variations

This recipe is incredibly versatile. While potato or tapioca starch deliver the most tender results, cornstarch is a perfectly viable alternative for the slurry if it's what's in your pantry. For an even richer, more decadent scramble, swap out the water in the slurry for milk or half-and-half. This simple change enhances the inherent creaminess, taking your eggs to another level.

These Extra-Creamy Scrambled Eggs are perfect for any meal, from a leisurely weekend brunch spread to a quick, satisfying weeknight dinner. They pair beautifully with a slice of toasted artisanal bread, a side of crispy bacon, or a simple green salad. Present them simply on a warm plate to truly highlight their inviting texture.

Frequently Asked Questions