5 minutes
Deliciously creamy and buttery scrambled eggs made with a hint of starch for the perfect silky texture.
teaspoons
Cold Unsalted Butter, cut into 1/4-inch cubes
tablespoons
each
pinches
1. Prepare Starch Mixture
Whisk together 2 teaspoons of potato starch with 1.5 tablespoons of water in a medium bowl until smooth and free of lumps. Add 2 tablespoons of cold unsalted butter cubes.
2. Add Eggs and Salt
Crack the 4 eggs into the bowl and add a pinch of kosher salt. Whisk until the mixture is frothy and homogenous, breaking up any butter cubes.
3. Heat Skillet
Place a serving plate near your stovetop. Heat a 10-inch nonstick skillet over medium heat and add 1 tablespoon of water. Swirl until mostly evaporated.
4. Melt Butter
Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan vigorously for about 10 seconds until the butter is mostly melted and foamy.
5. Cook Eggs
Pour the egg mixture into the skillet. Using a spatula, cook by continuously pushing and folding the eggs. For finer curds, stir more vigorously; for larger curds, stir leisurely. Cook for 1-2 minutes until just set but still soft.
6. Serve
Transfer the scrambled eggs immediately to the prepared serving plate. Serve hot.
Elevate your scrambled eggs by adding a spoonful of crème fraîche and a sprinkle of caviar on top for a truly opulent breakfast. Truffle oil or finely grated truffle can be mixed in just before serving for a decadent treat.
Fold in grated cheese such as cheddar, Gruyère, or feta as the eggs are beginning to set. For a tangy twist, incorporate a spoonful of cream cheese or goat cheese for creamy decadence.
If you're feeling indulgent, a few drops of truffle oil or a shaving of fresh truffle can elevate your scrambled eggs into a gourmet experience.
Just before the eggs are set, fold in a small amount of grated cheese such as sharp cheddar, Gruyère, or a softer cheese like goat cheese or feta. This will add a creamy texture and a rich flavor profile.
Italian
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