How To Make The Best Scrambled Eggs
Discover the secret to making five-star brunch-worthy scrambled eggs—in a flash!
Ingredients
- 3 tablespoons milk
- 2 teaspoons cornstarch
- 6 eggs
- Heaping ¼ teaspoon salt
- ¼ teaspoon dried dill (optional)
- 2 tablespoons unsalted butter
- 1 teaspoon finely chopped fresh chives (optional)
Instructions
- Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined.
- In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve.
Nutrition Information
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- Per serving (3 servings)
- Calories: 207
- Fat: 16 g
- Saturated fat: 16 g
- Carbohydrates: 3 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 11 g
- Sodium: 262 mg
- Cholesterol: 342 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.