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Extra-Creamy Scrambled Eggs

By J. Kenji López-Alt

You can leave these eggs on the stovetop for an extra 30 seconds, and they still won’t turn tough or dry the way scrambled eggs typically do. Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

INGREDIENTS

  • 2 teaspoons potato starch, tapioca starch, or cornstarch
  • 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 4 eggs (see Note)
  •  Pinch of kosher salt

PREPARATION (sounds weird, tastes great)

  1. In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to the starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  2. Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  3. Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
  4. From Cooking.nytimes.com
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