Total Time: 1 minute
|Nutritional per serving|
Scrambled eggs are one of those dishes that everybody loves. No matter how old or how young, everybody seems to enjoy them anytime of the day.
A few years ago, we all thought butter was a forbidden food but in recent years butter has seen a real come back in health terms as it’s now associated with a boat load of health benefits.
If that’s not enough reason to given them a try, the fact that they’re made in about 1 minute flat should be the clincher.
Makes 1 serving
- 3 large eggs
- 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
- 1 3/4 teaspoons cornstarch or potato starch (1/2 + 1/8 teaspoon for each egg)
- Salt to season
- 3 tablespoons unsalted butter (1 tablespoon for each egg)
- Crack 3 eggs into a medium bowl.
- In a separate cup or bowl, evenly whisk together the milk and cornstarch until it’s lump-free (don’t mix them directly with the eggs or you’ll get lumps).
- Add the milk and cornstarch mixture to your eggs, and beat until smooth.
- Season with salt.
- Heat a non-stick skillet over high heat until hot, then add the butter. Wait until the butter’s melted and bubbly, but before it browns.
- Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.
- Remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second. If you use a mini skillet instead of a large one, it may need a few more seconds.
- When the eggs will have absorbed all the butter but remain partially undercooked, transfer them onto a plate. Do not wait until they look fully cooked!
Tips & Alternatives
It’s slightly high in calories so you may wish to make two servings; try it with steamed broccoli if you want to make it super healthy 🙂