Cooking Instructions
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Step 1
Crack the large
Eggs (3)
into a bowl.
Step 2
In a separate bowl, add the whole
Milk (22 mL)
and
Corn Starch (4 g)
and evenly whisk until lump-free. Add the milk-cornstarch mixture to the eggs.
Step 3
Beat until smooth, and season with
Salt (to taste)
.
Step 4
Heat a non-stick skillet over high heat until hot, then add the
Butter (40 g)
(should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Step 5
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…
Step 6
Then remove the skillet from heat (remove!), and start stirring the eggs, making 1 full circle per second, and count to 12.
Step 7
The eggs would have absorbed all the butter, but remain partially under-cooked.
Step 8
This is when you transfer them onto a plate. Do not wait until they look fully cooked!
Step 9
Then as the French say, "Voilà." The creamiest, fastest, easier scrambled eggs ever.
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