Scrambled Eggs Magnifique!

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!

See the tiny cubes of butter

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

  1. Preheat a small skillet on low heat
  2. Crack the eggs in a small bowl and whisk until thoroughly blended
  3. 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
  4. Add in the rest of the butter to the skillet and let melt as you swirl the pan and stops foaming
  5. 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
Served with toast and pickled fries

Recipe adapted from NYTimes

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