Scrambled eggs are a breakfast essential, yet despite appearing straightforward to prepare, many people end up overcooking this dish, resulting in tough or rubbery textures. Whilst cooking scrambled eggs is straightforward, a common error is misjudging the cooking time in the frying pan, leading to burnt eggs that stick to the surface or watery eggs with excessive liquid.
Dini Kodippili, a chef and founder of The Flavour Bender, has revealed that the secret to achieving “creamy, fluffy scrambled eggs” lies in incorporating cornflour into your egg mixture before cooking. She explained: “Use cornstarch or instant clearjel. This addition prevents the scrambled eggs from weeping after cooking and you won’t find a pool of liquid underneath the scrambled eggs.” Cornflour will prevent your scrambled eggs from burning whilst enhancing their texture and creaminess for superior taste.
Cornflour forms a delicate protective layer around the egg proteins during cooking, shielding them from excessive heat and preventing them from cooking too rapidly.
Incorporating cornflour when making scrambled eggs also helps bind the egg proteins, creating a silkier texture that delivers enhanced creaminess without becoming overly dry or soggy.
How to make perfect scrambled eggs
EggsMilk or creamCornstarchButterSalt and pepper
Simply pour your milk (or cream) into a large bowl before adding your cornflour. Stir until the cornstarch is fully dissolved and there are no lumps in the mixture.
Then, add your eggs and a pinch of salt.
Whisk the scrambled eggs thoroughly with a whisk or stick blender, ensuring there are no lumps of egg white, then season with a dash of black pepper.
Prepare your plates and side dishes on your kitchen counter before starting to cook the scrambled eggs, as this recipe is quick to prepare.
Heat a frying pan over medium-high heat and add butter. Use a spatula to spread the butter around the pan; it doesn’t need to be completely melted.
Immediately pour in your egg mixture, and start stirring with the spatula as soon as the eggs hit the pan.
If you prefer your scrambled eggs super creamy, remove them from the heat before they’re fully set. If you like your scrambled eggs more firm, let them cook a few seconds longer to ensure the curds are fully set.
Once your scrambled eggs have come together, transfer them to a plate and garnish with black pepper, herbs, cheese, or any topping of your choice.
