This simple addition not only makes your scrambled eggs creamier, but also fluffier and more flavourful than ever before
Incredibly simple to make and exceedingly versatile, scrambled eggs are a beloved British breakfast staple. Cooks in the UK traditionally add milk to the recipe make them creamier.
But this common custom may actually be detrimental to their deliciousness. A reporter from our sister title, the Daily Express, found that ditching the milk can make them even more delectable, as its addition tends to produce “eggs that are a bit watery” and can also “dull their natural flavour”.
Instead, Katherine found an unusual and unexpected ingredient that elevated her eggs to another level — cornstarch. As she explained: “In my experience, adding liquid to scrambled eggs takes them longer to cook, which increases the chance of them becoming rubbery and overdone.”
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While searching for a better method, she came across a cookbook recommending this lesser-known component. Intrigued, she decided to try it herself, finding that her scrambled eggs were not only fluffier, but also creamier and tastier.
She said: “After doing a little bit of research online, I found out that cornstarch coats the proteins of the eggs to help them retain moisture and stops them from coagulating too quickly. This creates a smoother and silkier texture without having to add cream or milk, so you will get much tastier eggs without any extra effort.”
If you are interested in trying this seemingly miraculous method out, the process is stupendously simple. For a one-person serving, begin by cracking two eggs into a bowl and adding a generous tablespoon of cornstarch.
Mix thoroughly until the cornstarch is no longer visible. Then melt a bit of butter in a frying pan before adding the egg mixture and stirring continuously to ensure even cooking.
Katherine added: “While adding butter to the scrambled egg mixture can make them taste richer, my eggs tasted great without it. I like to use smoked paprika-flavoured butter from Tesco to give my eggs a bit of extra flair, but that’s entirely optional.”
When the scrambled eggs look like they’re nearly done, remove them from the heat and let them rest for a minute. This cooling-off period allows the residual heat to finish cooking the eggs gently, helping them retain moisture and preventing them from drying out.
Katherine advised: “I always add pepper or any other seasoning at the end of cooking to better control the flavour, as certain spices can draw moisture from the eggs and affect their texture if added too early.”
Reflecting on her experiment, she concluded: “My scrambled eggs were tender, rich, and, in my opinion, much more delicious than the way I normally cook them. I’m now convinced cornstarch makes scrambled eggs tastier and it is now my go-to way to make them.”
Her experience is echoed by culinary experts and home cooks alike, who have found that cornstarch can make scrambled eggs creamier, fluffier and more flavourful than ever before.