The Secret Ingredient for Cooking Scrambled Eggs Fast Without Drying Them Out

For such a simple dish, there are a surprising number of ways to cook scrambled eggs. This ingenious trick may be the easiest way to make eggs that come together quickly without getting too tough. As The New York Times reports, cornstarch is the key to making perfectly creamy and tender scrambled eggs at home.

This recipe tip originally comes from Mandy Lee of the food blog Lady & Pups. When you're ready to make breakfast, whisk together 2 teaspoons of cornstarch with 1.5 tablespoons of water. Cornstarch is a thickening agent, and it prevents the proteins in eggs from seizing up too quickly under high heat. Tapioca or potato starch also work well here.

Once you have your cornstarch slurry, add four tablespoons of cubed butter, four eggs, and a pinch of salt before beating everything together. Cook the eggs in a pan over medium-high heat for one to two minutes. The final product should be soft, fluffy, and custardy.

Normally, cooking scrambled eggs quickly over high heat can produce curds that are dry and rubbery. A low and slow method is usually required for creamy eggs, but that's not always practical when you have limited time in the morning. This technique delivers a slow-scrambled egg texture in a fast recipe.

If you want to improve your skills in the kitchen, eggs are a great place to start. Here are more tips and techniques for cooking perfect eggs like a professional.

[h/t The New York Times]