Extra-Creamy Scrambled Eggs

INGREDIENTS

Yield: 2 servings

• 2teaspoons potato starch, tapioca starch or cornstarch
• 4tablespoons cold unsalted butter, cut into ¼-inch cubes
• 4eggs (see Tip)
• Pinch of kosher salt
• 
  

PREPARATION

Step 1

Mix the starch with the 112 tablespoons of water in a medium bowl until there are no more lumps. Combine the starch mixture with half the butter cubes. When the butter cubes have broken apart, add the eggs and salt and whisk until the mixture is foamy and homogeneous. (The eggs still include substantial bits of butter.)

Step 2

Place your serving platter next to the stove. A 10-inch nonstick skillet with 1 tablespoon water heated over medium-high heat should be gently swirled until the water evaporates, leaving only a few tiny droplets left. The remaining 2 tablespoons of butter should be added right away. Stir quickly for 10 seconds, or until the butter is mostly melted and frothy but not yet brown.

Step 3

Add the egg mixture right away, and cook, pushing and folding the eggs with a spatula, until they are just barely done, 1 to 2 minutes, depending on desired doneness. More leisurely stirring will produce larger, fluffier curds while more forceful stirring will produce finer, softer curds. Serve right away after transferring to the serving plate.

Tip

Adjust pan size accordingly if cooking fewer or more eggs, and keep in mind that Step 3's cooking time can vary greatly, taking as little as 15 to 30 seconds for two eggs or as long as 3 to 4 minutes for eight.

Image by freepik.com