Everyone has their preference when it comes to scrambled eggs, but this one chef’s secret to keeping your scrambled eggs creamy no matter how you like them is a definite game-changer
The NewYork Times food writer J. Kenji López-Alt shared a tip he has learned from a fellow foodie, that kept scrambled eggs creamy and moist no matter how you cooked them. The unexpected ingredient shared by Mandy Lee is starch.
Where do you get starch from?
Corn starch, potato starch and tapioca starch can all work well in this recipe. And while these ingredients are common in most South African kitchens, they can be found in tapioca starch is the most accessible of the three and can be found in the gluten-free section of health stores.
Keep in mind that while flour does contain starch. It isn’t the same thing and will not give you the same results.
What does starch do in food?
Starch is a great thickening agent and is great for soups and sauces you need to thicken quickly.
Starch is great at absorbing and holding liquid. Adding it to your eggs allows it to hold the moisture in your eggs while you cook them through to your liking keeping them moist.
How to make creamy scrambled eggs
- 2 teaspoons potato starch, tapioca starch or cornstarch
- 4 Tablespoons cold unsalted butter
- 4 Eggs
- Pinch of kosher salt
- Whisk 2 teaspoons of starch with 1 1/2 tablespoons of water until smooth.
- Add 2 tablespoons of butter and mix well
- Add your 4 eggs to the mixture and whisk until frothy (with no lumps)
- heat a tablespoon of water in your pan, swirling it until most of the water has evaporated, leaving only a few droplets.
- Put 2 tablespoons of butter in the pan and move it around, coating the pan
- When most of the butter has melted, add your eggs and scramble as desired with a spatula.
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