health
Scrambled eggs will be soft and creamy if you add 1 unexpected cupboard item
Scrambled eggs are a breakfast staple, yet getting them perfectly creamy can be difficult. Culinary experts say the secret lies in a single unexpected pantry staple. Last week we reported the addition of mascarpone can transform bog standard scrambled eggs into something rich, buttery, and soft. Before that, it was Greek yoghurt mixed in to create eggs with irresistible richness, velvety texture, and a slight tang.
TL;DR
- Cornstarch, potato starch, or tapioca starch can be added to scrambled eggs to improve creaminess.
- The starch binds with egg proteins, preventing them from tightening and squeezing out moisture during cooking.
- This method helps avoid dry and rubbery scrambled eggs.
- Potato or tapioca starch are recommended over cornstarch to avoid a powdery mouthfeel.
- Adding cubed butter to the egg mixture can also enhance creaminess.
- Alternative techniques include slow-cooking over low heat and using a sieve for a uniform mixture.