Creamy Cornstarch Scrambled Eggs
Ingredients
- 3 large eggs
- 3 tbsp unsalted butter
- 1½ tbsp whole milk
- 1¾ tbsp cornstarch or potato starch
Ingredients for 1 serving (230 g) · the original recipe
Method
- 1
In a cup, whisk together the milk and cornstarch until it is free of lumps.
- 2
Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
- 3
Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
Stovetop - 4
Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).
- 5
Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
Stovetop - 6
Transfer them onto a plate.
- 7
Season with black pepper to taste and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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