The Secret To Perfectly Silky Scrambled Eggs Is Already In Your Kitchen

Scrambled eggs are a breakfast staple. When done right, they're soft, fluffy, and moist, making them the perfect start to your day. Sadly, they're also far too easy to get wrong. All it takes is a minute or two of overcooking to produce dry, tough eggs that hardly make for an ideal meal. This is all too common if you leave the house early for work and don't have the time to cook slow and steady.

Fortunately, one simple ingredient can give you the creamy, soft scrambled eggs of your dreams without a long wait: cornstarch. Cornstarch is a thickening agent that's often used as an egg substitute in dishes like cookies and other baked goods. When eggs are cooked quickly with overly high heat, the proteins inside bind together too fast and stiffen up, which dries them out and creates the sad eggs that have seen all too many breakfasts. Cornstarch prevents those proteins from softens that connection and prevents those proteins from binding up, in turn softening the eggs as a whole. In short, cornstarch prevents scrambled eggs from overcooking. With its help and a little milk or water, your scrambled eggs will turn out fluffy and delicious.

Thickening agents are the answer to the age-old scrambled egg problem, giving you both speed and creaminess without necessarily sacrificing either. and joining the expert tips for the fluffiest scrambled eggs you've ever tasted. The next time you cook up some scrambled eggs, remember cornstarch for a gourmet breakfast on the go.

Using cornstarch to elevate your everyday scrambled eggs isn't complicated. First, mix it with a bit of water or milk to create a slurry. The ideal ratio is half a tablespoon of starch and the same amount of liquid for each egg you're cooking. If you're cooking two eggs, for example, one tablespoon of cornstarch and one tablespoon of water or milk should do nicely. Once your slurry is smooth, mix it with your eggs and cook on high heat for just 12 seconds. The end result should be fluffy scrambled eggs without the long cooking time it otherwise may take to make them.

If cornstarch isn't an option for whatever reason, other thickening agents can work quite well. Potato starch is a common replacement for cornstarch that can be used at a straightforward ratio of 1:1. Tapioca starch is another common substitute, though one that should be used at a 2:1 ratio. As a matter of fact, both potato starch and tapioca starch activate at lower temperatures than cornstarch, which means that they may be even more effective at keeping your eggs fluffy and soft depending on your cooking temperature and morning schedule.