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    Home

    Magic 15-Seconds Creamy Scrambled Eggs

    Last Updated On: Apr 6, 2025 by Aarthi

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    Magic 15-Second Creamy Scrambled Eggs Recipe with Step by Step Pictures. This amazing scrambled egg recipe has a secret ingredient added to it to make it super creamy and luscious.

    Magic 15-Seconds Creamy Scrambled Eggs

    Scrambled eggs, such an easy breezy recipe, but it is equally complicated. Scrambled eggs has to be creamy, velvety, silky and should just melt in your mouth. It is very easy to over cook a scrambled egg. Few extra seconds in the pan, it goes chewy and rubbery very easily.

    Jump to:
    • About Creamy Scrambled Eggs
    • Creamy Scrambled Egg Ingredients
    • How toMake Creamy Scrambled Eggs (Stepwise Pictures)
    • Expert Tips
    • 📖 Recipe Card

    I love my eggs in the morning. I usually make fried eggs or poached eggs to go with my toast. But scrambled eggs are my absolute favorite.

    I have tasted scrambled eggs in restaurants they were creamy and so fluffy. I tried to attempt it so many times in my kitchen too. Last week i shared a reels in instagram of a perfect scrambled egg recipe which was pretty close. Check out lacy fried egg

    About Creamy Scrambled Eggs

    Okay, Now lets talk about this magic scrambled eggs. I came across this recipe from lady and pups website. I was surprised by the addition of potato starch in the eggs.

    So decided to give it a try, and to my surprise I get to taste the creamiest and silkiest scrambled eggs ever which made me blog about it immediately.

    What is the science behind this recipe?

    Just by adding a little mixture of milk and potato starch (or cornstarch), the water is forced to bind with the protein. So even if you cook the eggs over high heat. The egg doesn't get chewy and gets watery.

    More Egg Recipes,

    Breakfast Burrito
    Korean Egg Rolls
    Veg Omelette
    Fluffy Egg Omelette with Sausage filling
    Cheese Omelette
    Spicy Egg Omelette for Rice

    Creamy Scrambled Egg Ingredients

    Eggs - use good quality organic eggs for creamy scrambled eggs. Free range eggs is preferred.

    Potato starch - this is the secret ingredient for creamy scrambled eggs. If you want to use cornstarch, use just half the amount/

    Milk - you can use milk or cream in scrambled egg.

    Butter - rich and creamy scrambled egg needs to be cooked in butter.

    How toMake Creamy Scrambled Eggs (Stepwise Pictures)

    Mix Potato Starch with Eggs

    1)take potato starch in a bowl. This is to create a silky texture.

    2)Add in milk to potato starch.

    3)Mix well till it is lump free.

    4)Add in eggs into the potato starch slurry.

    5)Beat this using a fork to combine.

    6)Now the eggs are combined. Set this aside.

    Heating Pan

    7)Heat a nonstick pan, Add some water and heat till the water evaporates.

    8)Once the water evaporates, you get to know that the pan is ready.

    9)Now add in a generous amount of butter. You could use salted butter as well.

    10)Let the butter melt. Don't let it burn.

    11)Add in the egg potato starch mixture.

    12)Immediately use a spatula to fold for just "3 seconds"

    13)Turn off the heat immediately

    14)Mix and fold the eggs for 10 to 11 seconds.

    15)Once it starts to comes together.

    16)Spoon this into a serving plate.

    17)Garnish with parsley and serve immediately.

    Expert Tips

    Potato starch substitute - Cornflour can be used instead of potato starch. But it may give a bad mouthfeel. So I recommend using potato starch.

    Use cream - Addition of some cream in the eggs will result in more creamy scrambled eggs. Addition of some water or milk in the eggs are good.

    Control Heat - Heat nonstick pan with little water and heat till the water evaporates. This indicated that the pan is hot to take the eggs. Cook the eggs in a very low heat till it is creamy and soft. Use a sauce pan to cook scrambled eggs instead of frying pan. Add the egg mixture into the butter, use a spatula and mix for just 3 seconds. Turn off the heat and continue to mix for just 10 to 11 seconds. Don't over cook.

    Butter helps - Adding few cold knobs of butter into the eggs may help. Melt butter in the pan, don't let it burn.

    Serving - The scrambled egg has to be still runny when you transfer to the serving plate. Garnish the eggs with chives, salt, black pepper or parsley and serve immediately.

    More Egg Recipes to Try

    • Boiled Egg Roast Recipe
    • Egg Vegetable Omelette Recipe
    • Egg Sandwich Recipe
    • Egg Omelette Recipe
    • Egg Masala Recipe
    • Egg Curry Recipe

    📖 Recipe Card

    Magic 15-Second Creamy Scrambled Eggs

    Magic 15-Second Creamy Scrambled Eggs Recipe with Step by Step Pictures. This amazing scrambled egg recipe has a secret ingredient added to it to make it super creamy and luscious.
    4.50 from 12 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 6 minutes minutes
    Servings: 1 servings
    Calories: 548kcal

    Equipment

    • Nonstick Pan

    Ingredients

    • 3 large Eggs
    • 2 tsp Potato Starch
    • 2 tbsp Milk
    • 3 tbsp Butter
    • Salt to taste
    • Black Pepper Powder to taste

    Instructions

    • Take potato starch and milk in a bowl. Whisk till lumps free. Add in eggs and mix well till combined.
    • Take a nonstick pan and heat it. Add little water and heat till it is evaporated. Once water is evaporated. Add in butter and let it melt.
    • Add in the egg mixture into the butter, use a spatula and combine for 3 seconds. Now take it off the heat, fold it gently for 11 seconds till it comes together. It has to be little runny.
    • Spoon this into serving plate and enjoy immediately.

    Notes

    • Heat nonstick pan with little water and heat till the water evaporates. This indicated that the pan is hot to take the eggs.
    • Melt butter in the pan, don't let it burn.
    • Add the egg mixture into the butter, use a spatula and mix for just 3 seconds. Turn off the heat and continue to mix for just 10 to 11 seconds. Don't over cook.
    • Cornstarch can be used instead of potato starch. But it may give a bad mouthfeel. So i recommend using potato starch.

    Serving 

    • The scrambled egg has to be still runny when you transfer to the serving plate. Garnish the eggs with chives, salt, black pepper or parsley and serve immediately.

    Nutrition

    Serving: 1servings | Calories: 548kcal | Carbohydrates: 6g | Protein: 21g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 652mg | Sodium: 497mg | Potassium: 302mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1908IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    More Breakfast Recipes to Try

    • Ethiopian Injera Flatbread Recipe
    • Thinai Idly Recipe
    • Soya Sandwich Recipe
    • Eggless Vanilla Muffins Recipe
    • Kare Pan Recipe (Japanese Curry Bread)
    • Desi Vegetable Pasta Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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