Simple Scrambled Eggs
Simple Scrambled Eggs
Ingredients
EGGS
- 4 eggs room temperature
- 2 tbsp milk
- 1 tsp cornstarch
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
GARNISH
- ¼ tsp pepper
- 2 tbsp spring onion chopped
Instructions
- Place a medium non-stick pan on the stove over medium to medium-high heat.
- Add the cornstarch and milk to a small cup, whisk to dissolve the cornstarch.1 tsp cornstarch, 2 tbsp milk
- Crack the eggs into the cream mixture and season with salt.4 eggs, 1/4 tsp salt, 1/4 tsp pepper
- Using a hand blender, mini blender or hand whisk, blend the eggs for a few seconds. The eggs will be creamier and smoother when blended.
- When the pan is hot, add the butter and swirl to coat the bottom. Add the egg mixture, as soon as the butter has melted.
- Using a spatula, start stirring, slowly and continuously, the eggs from the outside in, to break the egg curds that are forming.2 tbsp butter
- If the eggs are cooking too fast, remove the pan from the heat and continue to stir. The eggs should be done in about 1-2 minutes.
- Remove the eggs from the pan while they are still a little wetter than the consistency you prefer. The residual heat will continue cooking the eggs.
- Transfer to serving plates.
- Sprinkle with black pepper and chopped green onions.1/4 tsp pepper, 2 tbsp spring onion
- Serve immediately.
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