Cookbook:Creamy Cornstarch Scrambled Eggs

Ingredients

 * 3 large eggs
 * 3 tbsp unsalted butter
 * 1½ tbsp whole milk
 * 1¾ tbsp cornstarch or potato starch

Procedure

 * 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.
 * 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!
 * 6) Transfer them onto a plate.
 * 7) Season with black pepper to taste and serve.

Notes, tips, and variations

 * Add 5 seconds more of stirring for every 3 additional eggs you’re scrambling, but avoid making more than 6 at once.