READY IN: 6mins


  • 3largeeggs
  • 1 12 tablespoonswhole milk
  • 1 34 teaspoonscornstarch or 1 3/4teaspoonspotato starch
  • salt (to season)
  • 3tablespoonsunsalted butter

  • Crack 3 eggs into a medium bowl.
  • In a separate bowl, evenly whisk together the milk and cornstarch until it’s lump free.
  • Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste.
  • Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is 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.
  • Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second – 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds).
  • For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling).
  • This is when you transfer them onto a plate. Do not wait until they look fully cooked.
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