An American chef has shared a three-step recipe for extra creamy scrambled eggs, and the internet is buzzing. J. Kenji López-Alt, writing for The New York Times, revealed that the secret ingredient is starch.
He learned the technique from fellow foodie Many Lee, who says adding a small amount of starchy slurry prevents eggs from setting too firmly, keeping them tender and moist. The recipe calls for two teaspoons of starch (potato, corn, or tapioca), four tablespoons of cold unsalted butter, four eggs, and a pinch of kosher salt.
Kenji instructs whisking the starch with 1.5 teaspoons of water until smooth, then adding half the butter cubes, eggs, and salt, whisking until frothy. Next, heat a tablespoon of water in a nonstick skillet over medium-high until it evaporates, leaving small droplets. Add the remaining butter, swirl until melted and foamy, then add the egg mixture. Cook, pushing and folding with a spatula, for one to two minutes until slightly less cooked than desired.
Thousands have praised the recipe on social media. One user said: 'Thank you @kenjilopezalt for creating the perfect scrambled eggs recipe... they are a game-changer.' Another posted: 'Followed Kenji's tips this morning and couldn't be happier with the results.' A third wrote: 'I tried this method... and, my god, they were the best I've ever had.'
