Scrambled eggs are a breakfast staple, but achieving the perfect fluffy texture can be tricky. A common mistake is adding milk, which waters down the flavour and makes eggs prone to sticking and burning. Instead, a simple swap can transform your morning meal.
According to a popular cooking hack, replacing milk with a teaspoon of cornflour yields superior results. The cornflour forms a protective layer around egg proteins, preventing overcooking and ensuring a creamy texture. It also thickens the mixture, reducing the need for excess fat.
The method involves whisking two eggs with a teaspoon of cornflour and a small knob of butter. Cooking over low heat, stir gently until curds form. Remove from heat while still glossy and let residual heat finish the cooking. Season with salt and pepper.
This technique produces silky, cloud-like eggs that are difficult to overcook. The cornflour not only simplifies preparation but enhances taste, delivering consistently fluffy results without the risk of a scorched, watery disaster.
