Want ultra-creamy, restaurant-quality scrambled eggs? The secret ingredient is cornstarch!
Cornstarch binds moisture to the eggs, preventing them from becoming rubbery.
It creates a silky, custard-like texture—without needing extra fat like cream or cheese.
Whisk 3 eggs with 1 teaspoon of cornstarch and 2 tablespoons of water or milk until smooth
Heat a nonstick pan over low heat with ½ tablespoon butter
Pour in the egg mixture, stirring gently with a spatula
Cook slowly until soft and creamy, then season with salt and pepper