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You’ve Been Cooking Scrambled Eggs Wrong This Whole Time
Bustle ^ | April 17, 2021 | Kay Leong

Posted on 04/17/2021 1:32:39 PM PDT by be-baw

Scrambled eggs are just one of those foods. You know, the type that seem simple enough in theory, and yet have somehow generated many tutorials, hacks, and recipes — each only slightly tweaked from the last but still garnering their own loyal following. Perhaps Chrissy Teigen’s recipe is your holy grail, or you swear by Anthony Bourdain’s. Well, I’m sorry to tell you that there’s a new contender in town: J. Kenji López-Alt’s viral recipe that promises the fluffiest, creamiest scrambled eggs with the help of one unexpected ingredient. Maybe it’s time to reconsider your favourite?

The American chef’s secret trick? Adding starch. In an article for the New York Times, López-Alt explains that he stumbled upon this hack by way of Mandy Lee, a Vancouver-based Taiwanese food blogger who runs the website Lady & Pups. Cooking for her sick puppy, Lee found that adding cornstarch to her eggs allowed them to remain silky and soft. Multiple experiments with starch were able to replicate this result, even when the eggs were cooked over high heat.

In fact, the use of starch to enhance egg recipes is not entirely a new phenomenon. It is a common ingredient used in Chinese cooking to keep omelettes fluffy on the outside while crispy on the outside.

But how does this figure into your morning scrambled eggs? López-Alt claims that applying this technique speeds up cooking time, writing that, “it takes on new life when combined with Mr. Boulud’s cold cubed butter and my own modest evaporation method of gauging proper pan temperature...now even my weekday morning eggs can be as velvety and tender as I’d like.”

Without further ado, here’s López-Alt’s recipe.

What you’ll need: two teaspoons of starch (potato, tapioca or cornstarch will do), four tablespoons of cold unsalted butter (cut into quarter inch cubes), four eggs and a pinch of salt.

He then adds the starch to one and a half tablespoons of water to form a slurry. He adds half the butter cubes, eggs and salt to this slurry and whisks it till it’s combined and frothy.

To properly gauge the heat of the pan, he adds a little water — roughly a tablespoon — to it. The water helps to regulate the heat of the pan, and once it’s almost fully evaporated, that’s a sign that your pan is at the right temperature, just above 100 degrees celsius or 212 degrees fahrenheit.

In the pan, melt the remaining butter until it is almost fully melted, which should take about 10 seconds. Take caution to ensure the butter doesn’t brown. Add the egg mixture to the melted butter, and using a spatula, push and fold the eggs. Do so until they just slightly underdone compared to how you usually take your eggs, because the remaining heat will continue cooking them. It should only take about a minute or two, depending on your preferred doneness. Et voilà — scrambled eggs!

It sounds simple enough doesn’t it? And it looks delectable too — López-Alt pairs his luscious eggs with two slices of toasted bread. A perfect breakfast. Why not give it a try? You can thank us later.


TOPICS: Food
KEYWORDS: dsj03; eggs; scrambledeggs
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I will definitely try this the next time I make scrambled eggs.
1 posted on 04/17/2021 1:32:39 PM PDT by be-baw
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To: be-baw

Cooking scrambled eggs just isn’t that complicated.


2 posted on 04/17/2021 1:34:41 PM PDT by Bruce Campbells Chin
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To: be-baw

I thought the secret was supposed to be a teaspoon of mayonnaise.


3 posted on 04/17/2021 1:35:27 PM PDT by Stosh
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To: be-baw

Ha ha you screw up scrambled eggs maybe you shouldn’t be in the kitchen...ever.


4 posted on 04/17/2021 1:37:05 PM PDT by Karliner (Heb 4:12 Rom 8:28 Rev 3, "...This is the end of the beginning." Churchill)
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To: Bruce Campbells Chin

Hard to go wrong when you add a tablespoon of butter per egg.


5 posted on 04/17/2021 1:37:25 PM PDT by Wayne07
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To: be-baw

You have been making scrambled eggs wrong if you have not been including pig brains, just saying..... /s


6 posted on 04/17/2021 1:37:55 PM PDT by cranked
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To: be-baw

Try a dollop of cream cheese. Outstanding.


7 posted on 04/17/2021 1:38:38 PM PDT by NautiNurse (It took 20 years for FL to clean up voter fraud in Broward and Palm Beach Counties. But we did it. )
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To: be-baw

been sprinkling Corn Starch in my scrambled for years. Chef at a hi-end rest in Ft Laud told me that tip in the late 70’s.


8 posted on 04/17/2021 1:39:23 PM PDT by CGASMIA68
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To: be-baw

Isn’t the secret just to stir constantly till done?


9 posted on 04/17/2021 1:39:31 PM PDT by eclecticEel ("The petty man forsakes what lies within his power and longs for what lies with Heaven." - Xunzi)
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To: Stosh

I tried the mayo, did nothing for me


10 posted on 04/17/2021 1:40:00 PM PDT by UB355 (Slow Traffic keep right)
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To: Stosh

That’s how Alton Brown makes them...with mayo


11 posted on 04/17/2021 1:40:16 PM PDT by be-baw
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To: Bruce Campbells Chin

Basic...two or more eggs, milk or half & half measured appropriately, a little butter in the pan. heat until cooked as desired.

But these days everyone is a wannabe Chef.


12 posted on 04/17/2021 1:40:29 PM PDT by Ouderkirk (Life is about ass, you're either covering, hauling, laughing, kicking, kissing, or behaving like one)
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To: Karliner

BOOM!


13 posted on 04/17/2021 1:41:12 PM PDT by waterhill (BYDANT)
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To: be-baw

I use sour cream.


14 posted on 04/17/2021 1:41:14 PM PDT by grame (May you know more of the love of God Almighty this day!)
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To: be-baw

use a little half and half. Prob. much better


15 posted on 04/17/2021 1:41:18 PM PDT by gr8eman (Elder Non-Binary Sibling is Watching You!)
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To: be-baw

FOUR! tablespoons of butter!? That gonna have on hell of an affect on the taste of the eggs. More so than starch.


16 posted on 04/17/2021 1:41:24 PM PDT by TalBlack (We have a Christian duty and a patriotic duty. God help us.)
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To: Stosh

thought the secret was supposed to be a teaspoon of mayonnaise.


Sour cream


17 posted on 04/17/2021 1:41:24 PM PDT by noexcuses
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To: Bruce Campbells Chin

“Cooking scrambled eggs just isn’t that complicated.”

Except for those who want it to be so.


18 posted on 04/17/2021 1:42:48 PM PDT by Mariner (War Criminal #18)
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To: be-baw

Mayonnaise... and they don’t burn as easy.

Just a Packet for 3 eggs.


19 posted on 04/17/2021 1:43:26 PM PDT by ImJustAnotherOkie (All I know is The I read in the papers.)
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To: be-baw

Finally a use for corn starch.


20 posted on 04/17/2021 1:44:27 PM PDT by Telepathic Intruder
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