Scrambled eggs turn out creamier and more tender when a single ingredient is added before cooking: cornflour. Cookbook author Dini Kodippili, founder of The Flavour Bender, shared that this simple step produces perfect scrambled eggs in just 60 seconds, preventing the common problems of burning or a rubbery texture.
The secret ingredient that prevents dry eggs
Eggs contain proteins that dry out quickly when exposed to heat, which is why scrambled eggs often end up with charred chunks, an unpleasant bitter taste, and a rubbery texture. Cornflour, known as cornstarch in some regions, is typically used in baking or for thickening gravy, but it can also stop scrambled eggs from overcooking.
Kodippili explained that cornflour changes how egg proteins set, preventing them from tightening and helping them retain more water. It acts as a protective barrier that slows down the cooking process, resulting in softer, silkier eggs. The cornflour also thickens the mixture, producing fluffier, custard-like eggs without any watery residue.
Why cornflour works better than alternatives
While sour cream or Greek yoghurt can also thicken scrambled eggs, these acidic ingredients alter the taste. Cornflour is recommended for the best texture without changing the flavour significantly.
Kodippili said: “This recipe for perfect, creamy, fluffy scrambled eggs is one my mom taught me when I was eight years old, and I’ve been making it that way ever since. That ONE SECRET INGREDIENT that makes this recipe work perfectly every time – cornstarch! I used to wonder why she added cornstarch to her scrambled eggs, but it always made the recipe foolproof and easy, even for an eight-year-old!”
How to make perfect scrambled eggs
For two people, the ingredients are four large eggs, two tablespoons of milk or cream, one and a half tablespoons of butter, three-quarters of a teaspoon of cornflour, half a teaspoon of salt, optional black pepper, optional chives, and buttered toast to serve.
To begin, place a non-stick medium-sized pan (20 centimetres) on the stove over medium to medium-low heat. In a large bowl, whisk the cornflour and milk (or cream) until the cornflour dissolves into a thick liquid. Crack the eggs into the mixture, add the salt, and whisk until smooth. Passing the eggs through a sieve to remove lumps is optional.
Add the butter to the hot pan and swirl it around, then immediately add the egg mixture once the butter has melted. Be careful not to cook the butter too long, as it can turn brown, which adds flavour but discolours the eggs. Use a spatula to slowly stir the eggs from the outside of the pan towards the centre, continuing until curds form. The eggs should be fully cooked in one minute; remove them from the heat when slightly wetter than preferred, as they will continue cooking in the hot pan.
Divide the eggs between two plates and serve with buttered toast, black pepper, and chives. These scrambled eggs are described as the creamiest and fluffiest possible.
