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MAGIC 15-SECONDS CREAMY SCRAMBLED EGGS
Food & Drink
3 large eggs
1 1/2 tbsp whole milk (1/2 tbsp for each egg)
1 3/4 + 1/8 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)
Salt to season
3 tbsp unsalted butter (1 tbsp for each egg)
First, you crack 3 eggs. Beautiful, glorious baby-eggs we rob from the mother-hens, justly, because we have better use for them.
Then, in a separate cup/bowl, you evenly whisk together the milk and cornstarch until lump-free (don’t mix them directly with eggs or you’ll get lumps).
Then you add the milk+cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…
Then remove the skillet from heat ( remove! ), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
7) 4, 5, 6, 7…
8, 9, 10, 11… (updated 2014/02/09: if you use a mini skillet instead of a large one, it may need a few more seconds)
For about 11~12 seconds, the eggs would have absorbed all the butter, but remains partially under-cooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once)…
This is when you transfer them onto a plate. Do not wait until they look fully cooked!
Then as the French say, voilà. The creamiest, fastest, easier scrambled eggs ever.