An American chef has shared his three-step recipe for making extra creamy scrambled eggs and the internet has gone wild over it.
In a post for The New York Times, J. Kenji López-Alt revealed the secret ingredient that makes all the difference – starch.
He explained that he learnt the technique from a fellow foodie, Many Lee, who says “adding a small amount of starchy slurry to scrambled eggs prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft, medium, or hard-scrambled”.
The viral recipe calls for two teaspoons of starch, such as potato starch, cornstarch or tapioca starch, as well as four tablespoons of cold unsalted butter, cut into 1/4-inch cubes, four eggs and a pinch of kosher salt.
For the method, Kenji instructs people to whisk the starch with 1 and a 1/2 teaspoons of water until there are no lumps, before adding half the butter cubes, eggs and salt and whisking until the eggs are “frothy and homogenous”.
Next, heat a tablespoon of water in a nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining two tablespoons butter and swirl until the butter is mostly melted and foamy but not brown – this should take about 10 seconds, he says.
Finally, add the egg mixture and “cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about one to two minutes, depending on doneness.”
He continues to explain: “More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.”
Thousands have liked and shared the recipe on social media, with many Twitter users praising it and claiming it makes the “perfect” eggs.
One person said: “Thank you @kenjilopezalt for creating the perfect scrambled eggs recipe. I like mine with a little less butter but they are a game-changer. Next time I’ll take a pic before I inhale them.”
Another posted: “As someone who doesn’t really like eggs but also needs protein in the morning, this is a complete game-changer.
“Followed Kenji’s tips this morning and couldn’t be happier with the results.”
A third wrote: “I’m very proud of my ability to cook scrambled eggs in a variety of ways. I tried this method from @kenjilopezalt this morning and, my god, they were the best I’ve ever had.”