Culinary experts are sharing a new go-to hack for achieving perfect creamy scrambled eggs using an everyday kitchen item: cornstarch. The technique, popularised by the Lady & Pups food blog and American chef J. Kenji López-Alt, aims to solve the common problem of dry, tough eggs.
The unexpected ingredient
The secret lies in adding a starch slurry to the eggs before cooking. The method involves whisking two teaspoons of potato starch, tapioca starch, or cornstarch with 1½ tablespoons of water or milk until no lumps remain. Four eggs and salt are then added, whisking to break up cubes of cold unsalted butter until the mixture is frothy and homogeneous.
This follows previous recommendations to add mascarpone or Greek yoghurt to scrambled eggs for richness and a velvety texture. The cornstarch approach goes a step further with an ingredient many home cooks might not have considered.
How to cook
To cook, heat one tablespoon of water in a skillet over medium-high heat, swirling until the water evaporates, leaving a few droplets. Immediately add two tablespoons of butter and swirl until mostly melted and foamy but not brown, about 10 seconds. Pour in the egg mixture and push and fold with a spatula until slightly less cooked than desired, about 1-2 minutes. Leisurely stirring results in larger, fluffier curds.
The science and caution
The starch acts as an egg substitute that stands in the way of protein connections, which normally tighten as they cook, squeezing out moisture and leaving eggs dry. The starch binds with protein to prevent overcooking and ensure no water leaks out.
Lady & Pups advises caution with cornstarch as a thickener, as it requires a higher temperature and longer cooking time, sometimes leaving a powdery mouthfeel. Potato or tapioca starch is recommended as the first choice. For an alternative method, Chef Thomas Keller recommends cooking over low heat, using a sieve for a uniform mixture, and incorporating crème fraîche.
