Perfect Scrambled Eggs (1 minute scrambled eggs)

Ingredients

• 4 large eggs (fresh eggs are better)
• 2 tbsp milk (or cream (I personally prefer cream))
• ¾ tsp cornstarch (or Instant ClearJel (about 2.5 g))
• ½ tsp sea salt (adjust to your taste)
• 1 ½ tbsp butter (or oil (for cooking))
• Cracked black pepper (optional)
• Chopped chives (optional)

Steps

1. 1

   Place an 8 inch non-stick pan on the stove, and turn up the heat to medium to medium-high.

2. 2

   Add the cornstarch and milk into a big bowl or jug. Whisk to dissolve the cornstarch in the milk.

3. 3

   Crack the eggs into the milk and add the salt. Blend the egg mixture with a stick blender. OR whisk it really well with a whisk or fork.

4. 4

   If you whisked with a whisk or fork, pass the eggs through a sieve to remove any lumps (this is an optional step, but it helps to make the eggs fluffier and creamier).

5. 5

   When the cooking pan is hot, add the butter to the pan and swirl to coat the pan.

6. 6

   Immediately add the eggs into the pan (before or as soon as the butter has melted - don't let the butter cook too long and turn brown - see recipe notes).

7. 7

   Using a spatula, immediately start to stir the eggs from the outside in. Stir slowly, but continuously, to break the egg curds that are forming in the pan. If you feel the eggs are cooking too fast, remove the pan from the heat and continue to stir and mix the eggs. The eggs should be done in 1 minute.

8. 8

   Remove the eggs from the pan while the eggs are still a little wetter than the consistency you prefer. This is because the eggs will continue to cook for a bit longer in residual heat.

9. 9

   Divide the eggs into two portions and sprinkle with either black pepper, chives, or both. Serve with buttered toast.