15 seconds to cook, the best scrambled eggs recipe you've been looking for

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds umami flavor.

Whisk 3/4 tablespoon of potato starch in a bowl.

Add a little bit of milk to the bowl to prevent clumping of the starch.

Crack 3 eggs into the bowl and add 1/4 teaspoon of sea salt.

Whisk the mixture until there are no streaks of egg whites or yolks visible, creating a yellow watery mixture.

Preheat a large non-stick skillet (about 28-30 cm in diameter) over medium-high heat.

Add 1.5 tablespoons of schmaltz (chicken fat) or butter to the skillet and let it melt until foaming but not browned.

Once the fat is melted and the pan is hot enough that the egg sizzles upon contact, remove the skillet from heat.

Pour the egg mixture into the skillet and stir in a slow circular motion for 15 seconds.

The eggs should appear glossy and almost underdone; anything beyond this point is considered overcooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens