Have You Heard the Good News About Cornstarch Eggs?
Being exposed to rubbery overcooked scrambled eggs is enough to ruin the genre, but properly cooked scrambled eggs is a creamy, indulgent level of comfort. I’ve been a fan of ultra-slow scrumbles for a long time, but I like them about once a month as they take a whopping 45 minutes to make.
I can barely collect everything I need to shower before noon, so standing over the stove for most of an hour is simply impossible during a work week. But I miss creamy, creamy eggs in the morning more than I can imagine, so I will name my first child after Lady & Pup’s Mandy , the woman who told the world (via Food52 ) about true and absolute genius. about adding cornstarch to scrambled eggs. (Just kidding, I never reproduce it.)
Cornstarch – a common thickener – works wonders in allowing you to cook eggs that feel like they’ve cooked slowly in no time. Cottage cheese is bigger than a really slow boo, but the texture is just as rich, while maintaining that cheesy no cheese vibe that, in my respected, highly regarded opinion, is the whole point of a slow scramble. … These eggs are so creamy and so delicious that after the first bite, all I could do was very quiet, very sincere: “Well, fuck me.”
As with any recipe that uses cornstarch as a thickener, this recipe requires a gruel. Mandy recommends milk, but I used heavy cream because that’s what I ate. Stir the gruel until the lumps disappear, forming an almost non-Newtonian liquid, then stir in the beaten salted eggs. The mixture will thicken noticeably, and after quick cooking in a very hot skillet, you will have a stack of tender, velvety, creamy scrambled eggs. To make them yourself, you will need:
- Eggs, not less than 3
- Cornstarch, 1/2 + 1/8 teaspoon for each egg
- Milk (or cream), 1 tablespoon for each egg.
- Salt to taste
- Butter, 1 tablespoon for each egg
Beat the eggs and beat the starch and dairy products in a separate bowl. Mix, season with salt and beat until smooth. Heat a skillet over high heat, then add the butter and when it’s melted and frothed, add the eggs. Leave them alone until the edges start to set, then turn off the heat, move them to a cool burner if using an electric stove, and push them in circular sweeping motions until they stiffen but still look different. completely done. I had to move the pan back to the off but still hot burner a couple of times, as there was not enough residual heat from the pan to complete the work. If you’ve been stirring the eggs for over half an hour and they’re not quite ready yet, put them back on low heat for a moment. Once they start to look “almost done,” spoon them onto a plate and enjoy plenty of crispy buttered toast.