Best Soft Scrambled Eggs

Best Soft Scrambled Eggs

Best ever scrambled eggs!
Cuisine: American


  • 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


  • First, crack 3 eggs into a medium bowl. 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).
  • Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  • 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.
  • 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….
  • , 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).
  • 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).
  • This is when you transfer them onto a plate. Do not wait until they look fully cooked!