Total Time: 1 minute
Makes: 0 servings
|Nutritional per serving|
28-Aug 2015, by Lee Sandwith
Scrambled eggs are one of those dishes that everybody loves. No matter how old or how young, everybody seems to enjoy them anytime of the day.
A few years ago, we all thought butter was a forbidden food but in recent years butter has seen a real come back in health terms as it’s now associated with a boat load of health benefits.
If that’s not enough reason to given them a try, the fact that they’re made in about 1 minute flat should be the clincher.
Makes 1 serving
- 3 large eggs
- 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
- 1 3/4 teaspoons cornstarch or potato starch (1/2 + 1/8 teaspoon for each egg)
- Salt to season
- 3 tablespoons unsalted butter (1 tablespoon for each egg)
- Crack 3 eggs into a medium bowl.
- In a separate cup or bowl, evenly whisk together the milk and cornstarch until it’s lump-free (don’t mix them directly with the eggs or you’ll get lumps).
- Add the milk and cornstarch mixture to your eggs, and beat until smooth.
- Season with salt.
- Heat a non-stick skillet over high heat until hot, then add the butter. Wait until the butter’s melted and bubbly, but before it browns.
- Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.
- Remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second. If you use a mini skillet instead of a large one, it may need a few more seconds.
- When the eggs will have absorbed all the butter but remain partially undercooked, transfer them onto a plate. Do not wait until they look fully cooked!
Tips & Alternatives
It’s slightly high in calories so you may wish to make two servings; try it with steamed broccoli if you want to make it super healthy 🙂