French style super fluffy scrambled eggs for Sunday brekkie.
The usual method takes a long time to cook on very low heat and constant folding. I am too lazy for that in the morning.
Getting the same result in no time is amazing. When you know the hack, everybody can make them.
Recipe for 1:
1 tsp potato starch - no cornstarch
3 tbsp milk, pinch of salt
3 eggs, 2 tbsp butter
Mix potato starch, salt and milk. Add the 3 eggs and whisk them in.
Use a wide pan and heat it up on high. Drizzle a little water in. When it evaporates, add the butter and let it foam.
Pour in the eggs. Use a spatula and bring the eggs together for 4 seconds, cut off the heat and fold up to 11 seconds. Season with pepper.
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