Make NYTimes #1 Recipe of 2021
This Recipe Will Upend the Way You Scramble Eggs
Make it for one or ten, it stays ultra-creamy at every level. To me it’s like eating eggs at a 4-star restaurant at a 2-figure price. By the way, there are more than 4,000 reader comments on the NYT site to date!
The secret is small dots of cold butter and corn starch!
Serves 1 [easily doubled or more]. They remain fabulously soft and creamy even for a party of 10!
INGREDIENTS: The preferred starch is either potato or tapioca, but corn starch also works
- eggs – 2
- butter – 2 TBS, cold, divided> one half cut into 1/4-inch cubes
- starch – 1 tsp, tapioca or potato starch
- water – 2 tsp
- salt and pepper to taste
INSTRUCTIONS: The speed by which you stir the eggs will effect the size of the curd> slow and easy makes larger curds
- Preheat a small skillet on low heat
- Crack the eggs in a small bowl and whisk until thoroughly blended
- In a small bowl combine the starch and water to make a slurry; then add in the salt, pepper, cubed butter portion [only], and then combine with the eggs
- Add in the rest of the butter to the skillet and let melt as you swirl the pan and stops foaming
- Add the eggs and stir gently until still slightly moist and serve immediately [if pan is too hot, slide off the burner; as high heat will dry out the curds
Recipe adapted from NYTimes
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