How To Make Scrambled Eggs That Are Magically Creamy In Just 15 Seconds — Seriously

Want to learn how to make scrambled eggs in 15 seconds flat? Food52 has you covered. Follow this genius trick, and get ready for breakfast to become a whole lot simpler.

By Kristen Miglore

Every week — often with your help — Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.Today: Finally! Soft, custardy scrambled eggs for people who don't have the time — or patience — for low-and-slow.

There are so many decisions confronting scrambled egg lovers: Do you loosen the beaten eggs with milk or cream (or water or stock), or is all of that anathema? Which pan, what spatula? And what about cheese?

But the most vexing — and the most likely to draw a wide chasm between what I might gently call scrambled egg snobs and the rest of us — is whether you insist on cooking them low and slow for custardy, creamy eggs, or do something a little more efficient with your morning. You can tell which direction I lean.

What Mandy @ Lady and pups has done for all of us, especially the impatient types, is speed up the beautifully soft scrambled egg from something like 15 minutes of constant stirring (or upwards of an hour in a double boiler, if you follow Laurie Colwin) to 15 seconds. Not only that, but Mandy has made the whole process more forgiving, too.

How? It involved those pups: After doctoring eggs with cornstarch for her "temporarily anorexic dog-son," she decided to cook and eat some herself. "A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy," she writes. "Speed, and creaminess, all together."

This might sound confusing or strange, until you realize that cornstarch is itself an egg substitute. We've seen it standing in for egg in Jeni's genius ice cream base and other Philadephia-style recipes. And the allergic, vegan, or unprepared swap it freely into baking recipes.

But a small amount of cornstarch (or potato starch) is much better than a straight replacement — eggs are delicate, and cooking them too fast and hot results in the proteins seizing up, squeezing out moisture, and the eggs going dry and tough. Cornstarch stands in the way of these protein connections, as I learned from J. Kenji López-Alt at Serious Eats, who likes to add cornstarch to the eggs in egg drop soup to protect them from overcooking and turning rubbery.

This changes everything.

I've had jags of making scrambled eggs and toast every night for dinner for weeks, always aiming for a certain three-second window of perfection and comfort. I finally got the seasoning down (1/4 teaspoon of Diamond Crystal kosher salt for two eggs), but in my impatience I still tend to overshoot and wind up with spongy eggs more often than I want to admit. Cornstarch saves me. “It's just concealing the fact that you overcooked your eggs," said one disgruntled Lifehacker commenter named Tristan. Yes! The eggs pictured here sat in the pan way too long while they were photographed. We ate them all.

You'll notice that this calls for a lot of butter, so just to be safe I tried the recipe both with and without the cornstarch, to see how much was really just the goodness of butter. Without cornstarch, the eggs were good but stiffer, the butter more free-floating. And I've found that even if you skimp on the butter, the cornstarch has dramatic effects.

Put them in tacos and breakfast burritos, on English muffins or toast (no need to butter!). Add herbs or salty bacon, or just eat a big bowlful all by itself. Or, do like Mandy: "This may be weird, but I like soft on soft, so a savory oatmeal topped with this scrambled egg, with anchovy toasted breadcrumbs, would make me real happy."

Lady & Pups' Magic 15-Second Creamy Scrambled Eggs

Adapted slightly from Lady and Pups

Serves 1

  • 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)

1. First, crack three eggs into a medium bowl.

2. Then, 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).

3. Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.

4. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…

5. Add the beaten eggs. Wait for three seconds without stirring anything, until the edges of the eggs start to bubble up…

6. Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making one full circle per second… 1, 2, 3….

7. 4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...

8. ...for about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about five seconds more to every three extra eggs you’re scrambling, but I wouldn’t do more than six at once).

9. This is when you transfer them onto a plate. Do not wait until they look fully cooked!

The Genius Recipes cookbook is finally here — and a New York Times Best Seller! The book is a mix of greatest hits from the column and unpublished new favorites — all told, over 100 recipes that will change the way you think about cooking. It's on shelves now, or you can order your copy here.

Photos by Mark Weinberg