CREAMY scrambled eggs with...CORNSTARCH!

[trof]

3 large eggs
1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
Salt to season
3 tablespoons unsalted butter (1 tablespoon for each egg)

First, crack 3 eggs into a medium bowl.

Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
Add the milk and 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 start to bubble up…

Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)... for about 11 to 12 seconds.

The eggs will have absorbed all the butter, but remain partially undercooked (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!

[Warpy]

1. Or just turn the heat down

Most eggy stuff, from scramble to crepes to French toast, needs to be cooked on low to medium heat. That makes it easier to control the texture and won't have you end up with overcooked rubber, whether you use water, milk, heavy cream, potato starch, or nothing.

[JDC]

4. Agree. A little cream cheese added in also.

[Midnight Writer]

2. Cornstarch problem. 1/2 + [1/8 per egg] 4/8 + 3/87/8 teaspoon for recipe as shown.

[trof]

3. hunh?

[csziggy]

10. 1/2 4/8 the +1/8 per egg for three eggs makes 15/8 or 1 and 7/8 for three eggs

I think your figures got scrambled in the subject line!

The problem is that few sets of measuring spoons even have a 1/8 teaspoon measure so measuring that small amount correctly is difficult.

The original figure of 1 - 3/4 teaspoons divides by three as 1 (8/8) and 3/4 (6/8) or 14/8. When divided by 3 that should get 4/8 (1/2)with 2/8 left over to be divided by three which just doesn't work. For spices, I'd just drop the 0.6667/8, but I guess for cornstarch it would work.

On the other hand, I have this measuring spoon set - https://www.bedbathandbeyond.com/store/product/baker-39-s-dozen-13-piece-measuring-cups-and-spoons-set/1012949855?opbthead=true&ta=typeahead&keyword=measuring-cups - which not only has a 1/8 spoon, it has ones to measure tad, dash, pinch and smidgen. So I could figure out which one is 1/16 and go from there!

[sinkingfeeling]

5. Why would you add starch to eggs? What's it supposed to do?

[trof]

6. Because it makes them very creamy.

Like I said in my post.
Try it and get back to me?

[chwaliszewski]

7. Or use clarified butter. It won't turn brown.

[trof]

8. No! You WANT the browned butter.

[Major Nikon]

9. Cornstarch works pretty good as a stabilizer

In this case it probably provides a bit of insurance against overcooking which is what turns scrambled eggs into not-creamy.