Why is my Extra-Creamy Scrambled Eggs Tastes chalky??

Tastes chalky?. You used too much cornstarch or didn't whisk the slurry enough before adding the eggs. Next time, use exactly 1/2 tsp and whisk the slurry until completely smooth.

Why is my Extra-Creamy Scrambled Eggs Eggs are watery??

Eggs are watery?. You didn't cook them long enough, or you added too much milk. The eggs should look set but still wet. Keep stirring until they form soft curds.

The secret to eggs that never weep? A teaspoon of cornstarch.

Extra-Creamy Scrambled Eggs

Name: Extra-Creamy Scrambled Eggs
Prep time: 5 min
Total time: 5 min
Yield: 2 Servings
Ingredients: 3 whole large eggs (Cold is fine); 0.5 tsp cornstarch; 1 tbsp milk (Or water); 3 tbsp unsalted butter (Cubed cold, divided); 0.25 tsp salt

The secret to eggs that never weep? A teaspoon of cornstarch.

Total: 5 minDifficulty: EasyYield: 2 Servings

Timing: 5 mins

VegetarianAmericanEggs

Chef referenceJ. Kenji López-Alt

Extra-Creamy Scrambled Eggs · New York Times Cooking

Extra-Creamy Scrambled Eggs

The secret to eggs that never weep? A teaspoon of cornstarch.

Total: 5 minDifficulty: EasyYield: 2 Servings

Timing: 5 mins

VegetarianAmericanEggs

Chef referenceJ. Kenji López-Alt

Extra-Creamy Scrambled Eggs · New York Times Cooking

Key move

Scrambled eggs get rubbery because proteins bond too tightly, squeezing out water (syneresis). Cornstarch slurry inhibits protein bonds. You can cook these eggs hard, and they will still be creamy. It's foolproof.

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The Setup

Non-Stick Skillet
8-10 inch·Essential for easy stirring and cleanup
Silicone Spatula
For constant stirring

The Mise en Place

Your prep station before cooking begins

Units

Seasoning (0/1)

¼ tspsalt

The Eggs (0/1)

3 wholelarge eggs(Cold is fine)

The Slurry (0/2)

½ tspcornstarch

1 tbspmilk(Or water)

The Fat (0/1)

3 tbspunsalted butter(Cubed cold, divided)

Tastes chalky?

You used too much cornstarch or didn't whisk the slurry enough before adding the eggs.

Still rubbery?

You cooked them until dry. Pull them when they look wet and glossy—they finish cooking on the plate. If they look done in the pan, they're overcooked by the time you eat them.

Chef's Notes

Tip

The cornstarch is invisible when done right. If you can taste it, you used too much.

Tip

Pull the eggs from the heat when they still look slightly wet. They'll finish cooking on the plate.

Serving

Serve on buttered toast, with hot sauce, or topped with chives and smoked salmon.

The Method

WHISK

Prep ahead

In a bowl, whisk cornstarch (½ tsp) and milk (1 tbsp) until smooth with no lumps. Add eggs and salt (¼ tsp). Whisk vigorously until no streaks of white remain and the mixture is uniform yellow.

Mixture is uniform yellow with no lumps

FOAM

Time-sensitive

Heat a non-stick pan over medium heat. Add half the butter (about 1.5 tbsp). Wait until the butter melts and foams but doesn't brown.

Butter is foamy, pan is hot

STIR

Time-sensitive

Pour in the egg mixture. Immediately start stirring constantly and aggressively with a silicone spatula or wooden spoon. We aren't making curds; we are making a custard. Don't fold—swirl.

Eggs are forming soft, creamy curds

MOUNT

Time-sensitive

When eggs look wet but structured (like soft-set custard), remove from heat immediately. Stir in the remaining cold butter cubes off the heat. Continue stirring until butter melts and incorporates.

Eggs are glossy, creamy, and cohesive