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I was thinking today about recipes that are good to break your fast on, which means, naturally, that I thought about my fluffiest ever scrambled eggs recipe. And then I realized that I never gave the recipe a permanent place on this blog. Today I made sure to rectify that.
This may sound like an exaggeration, but these scrambled eggs actually will change your life! So many people have tasted these and converted the way they make them, I know you’ll be next!
I learned this trick from Kenji Lopez-Alt, author of The Food Lab. There’s science to using cornstarch in your eggs – it prevents the egg molecules from binding together too tightly, ensuring your eggs don’t get tough!
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Fluffiest Scrambled Eggs, Ever
Ingredients
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 6 eggs
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley flakes (optional)
Instructions
- Prepare eggs: place cornstarch and water in a small bowl. Stir to combine.
- Add eggs, salt, pepper and parsley (if using). Use a fork to scramble well, incorporating the cornstarch mixture.
- Heat a frying pan over medium heat. Grease well with nonstick cooking spray or a small amount of oil. Add egg mixture and cook, stirring often to break up the eggs as they cook, until cooked, but soft and not fork.
Notes
1. This recipe works really well on a betty crocker pizza maker!
2. I like to add 1-2 tablespoons nutritional yeast for added flavor in my eggs!
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