I read about these Extra-Creamy Scrambled Eggs in The Times. It’s an excellent, everyday-cooking kind of recipe that produces a quick, hot breakfast. A secret ingredient helps to ensure a lovely, soft texture. You don’t really need the bacon, but to my way of thinking, omitting the toast would be unthinkable.
Start with Steps 2-5 as soon as you’ve lit a fire under the bacon. Ideally, the bacon will keep warm for a short time as the eggs and toast hit the finish line together.
Ingredients
4-6 slices of bacon (or to taste)
Bread, for toasting
2 tsp cornstarch
4 Tbs cold butter, cut into 1/4-inch cubes
4 eggs
Pinch of kosher salt
Freely ground black pepper
Soft butter, for the toast
Directions
- Place the bacon on a cold griddle. Turn heat to med-high (setting 6 out of 9) and cook, turning on occasion, until done to your liking. Once it’s there or nearly so, turn the heat down to its lowest setting. Plate the bacon straight from the griddle, optionally blotting it with a paper towel as you do.
- Meanwhile, place the bread in the toaster, but don’t toast it yet.
- In a medium mixing bowl, whisk together cornstarch with 1.5 Tablespoons water until no lumps remain. Add half the butter cubes. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous, about 300 vigorous strokes. (There will still be solid chunks of butter in the eggs.)
- Set your serving plates near the stovetop. Pour 1 Tablespoon water into a large, cold, nonstick skillet over medium-high heat (setting 6 out of 9), swirling gently until the water evaporates, leaving behind only a few small droplets. Start the toaster, and immediately add the remaining 2 Tablespoons butter to the hot skillet, pushing it around with a spatula until it’s mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are fully cooked, but slightly less done than you’d like them, about 1 to 2 minutes. Immediately transfer to the serving plates, dust with pepper, add buttered toast and bacon, and serve.
Notes
- According to several sources, potato or tapioca starch would be preferable to cornstarch.
- The easiest way to measure water with a measuring spoon is to fill a glass with water, and dip the spoon into the glass.
- One pinch of salt might seem like too little, but if you’re using salted butter, it’s just about right. Two pinches, tops.
Social Learning
These eggs are good, but I’m not sure how much of that is due to the cornstarch, or the generous amount of butter. All the butter, by the way, is absorbed into the eggs. None of it is left in the pan. Interestingly, the cornstarch and butter are apparently codependent in this recipe, so you can’t just decide to use less butter. Apparently.
Quick
Set the table, including anything you’ll want such as coffee or juice, before you start cooking.
This is a pretty quick breakfast. It goes from start to finish in just about the same amount of time that it takes to take a shower, so it’s easily conceivable to produce them on a workday morning. You will dirty some dishes, but your significant other will be so grateful to have been served a hot breakfast, that he’ll clear the table and put all the dishes into the dishwasher for you.
Tricks
Perfect scrambled eggs are tricky. It takes attention and experience to get them just right: just wet enough, just loose enough, not dry, not heavy. Part of the difficulty is that the perfection window is so small. The eggs hit their optimal state, and then move past it, in a mere couple of moments. The cornstarch makes this trick much easier to perform in that it prevents the eggs from setting up too firmly.
A second trick that I find helpful is to turn off the heat when the eggs are nearly finished, so that the residual heat of my cast iron pan slowly takes them to the final stage.
Cast-Iron
A well-seasoned cast-iron skillet should qualify as nonstick, and that’s what I used for this recipe. The eggs often do leave a thin film on the bottom of the pan. When it comes to getting that film out of the pan, make sure to fill the pan with hot, soapy water immediately after cooking – before sitting down to eat. That’ll make the pan easier to clean after breakfast, with a soft sponge.
Obviously, I’m one of those malcontents who believes that mild dish soap won’t ruin the seasoning of a cast-iron pan. After washing, I thoroughly dry the pan, use my hand to spread around a drop of oil smaller than the diameter of a dime throughout the interior of the pan, wipe that out with a paper towel, and keep the pan in the oven on the lower rack, where it will bake (and help to regulate the oven temperature) every time I use the oven. I should add that I use my cast-iron pan nearly every single time that I cook. It’s my first go-to, and I move on to other choices only when the shape and size is wrong … for instance, when I need a saucepan or a soup pot, or the like. Constant use like that contributes to a good seasoning, I think.
The Backstory
The cornstarch changes the eggs’ texture, but not to such an extent that they seem obviously weird. They do seem different, though, and I’d describe that difference as “less dense,” although I see how “creamy” gets at it in a sexier way. I’m completely satisfied with them. I produce scrambled eggs drier than I’d prefer practically about half the time, and with this method, they’re easy to get right. The Make It Like a Man! crew also liked them but asked if I’d added cheese. I think this was mainly because of the almost-insane amount of butter.
I like to start this breakfast with a glass of juice. Moving on to the butter-laden eggs, I’d rather have them without the bacon, especially since I will very likely follow this breakfast up with a cappuccino. The meal is lighter without the bacon, yet every bit as enjoyable. (Yes, I just said that. Sorry, bacon.) I mainly included bacon in the recipe, because I wanted to work out a timing that would have everything coming together at once. And hey, I’m not suggesting that there’s anything wrong with having a side of bacon with these eggs … just letting you know that they’re surprisingly satisfying without it.
Extra-Creamy Scrambled Eggs
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. References: NYT Cooking.
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I remember this recipe from the Times (Lopez, right?). I can’t bring myself to add cornstarch to eggs. The butter, however, is spot on! For me, creamy eggs require lots of butter and patience, as I cook them slow. Maybe I need to try this since you liked them. Thanks for trying this for us… I will keep you posted.
Well, that’s kind of how I thought some real egg enthusiasts might feel. If you really love, love, love eggs, and you make them well, I wonder what you’ll think if their texture is slightly altered. It didn’t bother me, but I could imagine some purists not liking it. Worth an open-minded try, in any case.
Well, it’s got to be the cornstarch, cause I always use butter with eggs. A very interesting recipe, thanks!
Yes, it’s definitely the cornstarch.
That looks like the best breakfast! Didn’t know that cornstarch trick…
angiesrecipes recently posted…Baby Octopus Salad with Mango Salsa
Me neither! I saw it, and was curious, and it turned out kind of cool.
Coincidentally, I had scrambled eggs, with Swiss cheese melted into them, for lunch today. No bacon though. I drizzled mustard and ketchup on them. Very tasty.
I could have that for lunch any day!
These are some perfect scramble eggs Jeff! I can tell from your photos that the texture is out of this world. Never would have thought to add corn starch. I can see how the combination of corn starch and butter would produce exceptionally creamy scrambled eggs. Gorgeous!
Shannon recently posted…Sweet Piroshki with Amarena Cherries & Nutella
Thanks, Shannon!
Looking good! That’s very interesting about the corn starch and the butter. Of course, I’m biased because I love breakfast any time of day. We’re actually having it for dinner tonight. Thank you for sharing this.
I could have breakfast for dinner any time!
I’m guessing the cornflour (that’s what we call cornstarch in Australia) does something; however, I agree with your thought; it’s more likely the generous amount of butter makes the most significant difference. I only use eggs, butter and salt when I scramble eggs. I may try the cornstarch sometime this week.
Yes, I think that is what you folks call it. Somehow, the cornstarch causes all the butter to be sucked up into the egg mixture, and none of it is left in the pan.
Jeff , We love scrambled eggs for brekky anytime or for Sunday night tea, which should be simple. Bacon with eggs on the weekend is in our rule book but not during the week unless we’re travelling. You’ve presented such an interesting way to cook scrambled eggs. I love to cook them in butter too, and also throw in a handful of grated parmesan cheese and chives or parsley for every two eggs, that seems to work. Little cubes of butter tossed through sounds great, when I’m not counting calories:) Nice post, thanks.
You’re welcome! I love you additions!
“You don’t really need the bacon.” Jeff. We need to talk, my friend. If there is anything I’ve learned in the kitchen, it’s bacon makes everything better. Bacon and butter. Well, bacon, butter and cheese. Either way, this is an intriguing method for eggs, and I need to try it out now. I eat a scrambled egg on an English muffin almost every day for lunch…so here’s to trying something new!
David @ Spiced recently posted…Funfetti Cheesecake Cake
I know! I couldn’t believe I was suggesting less bacon. But hey, I’ve been experimenting with making English muffins, too! Obviously, we should be having lunch together.
I dubious of the cornstarch, but I promise to try it. It works wonders for ice cream. That’s a fact. So just maybe… GREG
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Well, as I said, it does change the texture of the egg, so if you’re a real purist, you might not like it.
I’ve not thought about adding corn/potato starch, but it does sound interesting. We adore soft, pillowy scrambled eggs. Always something new to learn here, thank you Jeff.
You’re welcome, Eva!
That breakfast is picture perfect.
Thank you, Lori!
These scrambled eggs do look perfect indeed – so creamy and soft. Interesting secret ingredient, I’ll need to try it!
Thanks, Ben!
I saw this recipe in the NYT too. I dunno — if I want really creamy scrambled eggs, I just cook them really really slowly. And add fat — like butter or heavy cream — to the egg mixture. I’m sure the corn starch works — Lopez i brilliant — but just kind of turns me off. Should try it, though. Glad you wrote about this — thanks.
John+/+Kitchen+Riffs recently posted…Zucchini, Corn, and Bean Sauté
I’m not surprised, John. I can imagine that it’s not for everyone. Especially for an excellent egg-maker, as I’m sure you are.
I will try this. I’d ever heard of this cornstarch “secret.” I’m intrigued! 🙂 ~Valentina
I’ll be curious to know what you think!
Hi Jeff. I’ve made this twice now. They are SO smooth and creamy. We love them — especially my egg-loving 16-yr-old son. Thank you!!
Valentina recently posted…Gluten-Free Peanut Butter Cookies (The Best!)
Oh, how cool! Thanks!
I love my scrambled eggs Jeff but I have to hand it to you with these perfect looking ones! I would never have thought about adding corn starch to them! Must try! Thanks for sharing!
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I’m totally with you on eating scrambled eggs nice and soft and creamy. The little cornstarch trick is a new one for me though. Will need to give it a go.
Frank | Memorie di Angelina recently posted…Cozze alla tarantina (Mussels Taranto Style)
A perfect scrambled egg is an art! I used to be a short order cook at a local corner deli when I was in college.I made my share of scrambled eggs and omelets but never used cornstarch. Interesting! Thanks
Judee recently posted…Beach Walk – Horseshoe Crabs
I’ll bet that was an interesting job!
i looooove scrambled eggs! there is an aussie chef who is famous for them; i think he uses half butter and half eggs!! sooo delish! sorry all those exclamation marks…
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Oh, it was worth all those exclamations!