Lady & Pups' Magic 15-Second Creamy Scrambled Eggs

(Original recipe & procedure below.)

This is a great recipe, y’all, this adding starch and butter to the eggs. One brunch, we scrambled about 20 eggs, had about 3 eggs’ worth left over, put them into a container and refrigerated them. When we reheated them three days later, they were still fluffy.

• Choose a heavy-bottomed pan/skillet whose diameter will let your beaten eggs stand 1/8-1/4” deep when they start to cook.
• Place the pan on low heat.
• Set aside 1 Tbsp butter per egg.
• Put 1/2 Tbsp milk per egg into a mixing bowl.

If I’m preparing a dozen or more eggs, I use a stand mixer. Otherwise it’s a regular mixing bowl and a whisk.

• Into the milk put a mounded 1/2 tsp of cornstarch per egg and
• whisk/mix until smooth.
• Beat the eggs (yes, 1 egg per egg) into the milk/starch mixture.
• Toss the butter into the pan. It should start sizzling immediately. If it doesn’t, turn up the heat. Either way, your going be standing here stirring constantly for the next little while.
• Pour in the egg mixture and start stirring. At first, it’s going to look like there’s way too much butter in there. Don’t worry; it’s going to get absorbed.
• When the eggs are almost set, cut the heat (gas) or move the pan to a cooler surface (electric), quickly stir in S&P to taste, and plate. The eggs should still be slightly wet looking when they hit the plate. They will continue to cook in their own heat for a couple of minutes.

Proportion chart:

# of eggs	Butter (Tbsp)	Butter (other)	Milk (Tbsp)	Milk (other)	Cornstarch
1	1		0.5		rounded 1/2 tsp
2	2	1/4 stick	1		1 heaping tsp
3	3		1.5		scant 2 tsp
4	4	1/2 stick	2	1/8 c.	2 1/2 tsp
5	5		2.5		1 Tbsp
6	6	3/4 stick	3		3 1/2 tsp
7	7		3.5		4 rounded tsp.
8	8	1 stick	4	1/4 c.	1 1/2 rounded Tbsp
9	9		4.5		scant 2 Tbsp
10	10	1 1/4 sticks	5	scant 1/3 c.	1/8 c. / 2 Tbsp
11	11		5.5	1/3 c. +	rounded 1/8 c.
12	12	1 1/2 sticks	6	3/8 c.	1/8 c. & 1 tsp
13	13		6.5		scant 3 Tbsp
14	14	1 3/4 sticks	7		3 Tbsp -pinch
15	15		7.5		3 Tbsp
16	16	2 sticks	8	1/2 c.	3 rounded Tbsp
17	17		8.5		3 1/2 Tbsp
18	18	2 1/4 sticks	9	1/2 c. + 1 Tbsp	3 1/2 rounded Tbsp
19	19		9.5		scant 1/4 c.
20	20	2 1/2 sticks	10	5/8 c.	1/4 c.
21	21		10.5	scant 2/3 c.	rounded 1/4 c.
22	22	2 3/4 sticks	11	2/3 c. +	1/4 c. + 1 tsp
23	23		11.5		1/4 c. + 2 tsp
24	24	3 sticks	12	3/4 cup	1/4 c. + 1 Tbsp

In Lady & Pups’recipe (below) you might notice that there is a fudge factor built in for the amount of starch one uses. 1 3/4 teaspoons starch for 3 eggs is NOT three times the 1/2 + 1/8 tsp per egg. The first measure comes to 14/8 tsp for three eggs; trebling the second gets one 15/8 tsp for three eggs. It works out to a rounded 1/2 tsp per egg.

Also, the recipe assumes that there are three eggs per serving. I prefer 2 eggs per serving, while Dr. SWMBO’s preferences average out to ~1.5 eggs per serving (depending on what else she’s having). When we’re entertaining, I start with an estimate of 2 eggs per adult, 3 per teen, and 1 per toddler. Thus the chart above.

~~~~~~~~~~~~~~~~~~~~~
Lady & Pups’ Magic 15-Second Creamy Scrambled Eggs


Author Notes: “A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy,” Mandy @ Lady and pups writes. “Speed, and creaminess, all together.” 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 the butter. Without cornstarch, the eggs were good but tougher, the butter more free-floating. And I've found that even if you skimp on the butter, the cornstarch has dramatic effects. Adapted slightly from Lady and Pups. (less) —Genius Recipes

Serves 1

• 3 large eggs
• 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
• 1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
• Salt to season
• 3 tablespoons unsalted butter (1 tablespoon for each egg)

1. First, crack 3 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 3 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 1 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 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).
9. This is when you transfer them onto a plate. Do not wait until they look fully cooked! 

 ~~~~~~~~~~~~~~~~~~~~~
Update, October 2018

Because I par-cook a load of bacon in preparation for the Sunday brunch group, and because I love the taste of bacon, I have started making this stuff with bacon grease instead of with butter. Also, my batch normally starts with at least 18 eggs. So, use about 2/3 the bacon grease as you would the butter. (Bacon fat doesn’t have the water that butter does.) Also, I whisk the corn starch and milk together and then add the bacon grease. I let it stand for a bit while I’m doing other things, and it forms a kind of thick paste. This whisks into the eggs beautifully and results in a very silky batch of scrambled eggs.

Just remember, 2/3 the bacon fat as what the butter requirement might be. I’ll try to make a new table, just for my own Sunday morning sanity.