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posted in Food & Drink > Recipes
    • 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.


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