better faster scrambled eggs

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    Jun 04, 2015 2:52 PM GMT
    apparently (i have not tried this yet) adding a 1/2 teaspoon of corn or potato starch makes the scrambled eggs more creamy.

    reference:
    http://www.bustle.com/articles/87856-how-to-make-scrambled-eggs-that-are-magically-creamy-in-just-15-seconds-seriously
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    Jun 04, 2015 6:11 PM GMT
    Interesting. Thanks. I have several different starches, including potato starch, from my baking and ice cream experiments that I can also try. Tapioca, arrowroot, carrageenan (made from red seaweed), guar gum, xanthan gum, ad nauseum.
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    Jun 04, 2015 10:33 PM GMT
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    Jun 05, 2015 7:45 AM GMT
    For a treat, add a tablespoon or two of cream cheese to your scrambled eggs as they are cooking. Two or three eggs, a teaspoon or so of butter, cooked as you normally would. No milk. No corn starch (bleagh).
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    Jun 06, 2015 6:35 PM GMT
    Tried the recipe. It's hella sweet, works like a charm. =D
  • LJay

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    Jun 06, 2015 8:27 PM GMT
    I use light cream for my coffee and also put it in the eggs. Love scrambled eggs for dinner. Also like baked eggs with cream and a touch of good bleu cheese.
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    Jun 06, 2015 10:03 PM GMT
    MasterOfTheDomain saidTried the recipe. It's hella sweet, works like a charm. =D

    Same here. I used about half potato starch and half corn starch. I didn't have any milk so I used water; still came out fine. The eggs are soft and moist, and stayed that way while I was waiting for something else to get hot in the microwave.
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    Jun 07, 2015 11:20 PM GMT
    If you're fussy and want to get the ingredients just right, a tablespoon is 3 teaspoons, so a half tablespoon would be 1 1/2 teaspoons. so the 1 1/2 tablespoons would be 1 tablespoon plus 1 1/2 teaspoons, or 4 1/2 teaspoons. If you use a scale it's close to 100 grams.
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    Jun 08, 2015 6:21 AM GMT
    Lumpyoatmeal said
    MasterOfTheDomain saidTried the recipe. It's hella sweet, works like a charm. =D

    Same here. I used about half potato starch and half corn starch. I didn't have any milk so I used water; still came out fine. The eggs are soft and moist, and stayed that way while I was waiting for something else to get hot in the microwave.


    That corn starch got me second guessing during my first attempt, didn't expect it to turn out that good.
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    Jun 08, 2015 6:31 AM GMT
    For tonight's batch I used 1 tablespoon tapioca starch and 1 1/2 teaspoons corn starch. I'd forgotten that I have powdered dry milk that I use when baking so I used a tablespoon of that. Stirred the dry stuff together then started adding the water; with 1 tablespoon of water the dry stuff was fully wetted and stirred so I didn't add any more. Still came out fine; it's not as fussy as she makes it sound.
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    Jun 09, 2015 7:28 PM GMT

    what, no mention of free range eggs? icon_rolleyes.gif