15 Second Creamy Scrambled Eggs

1. 1

   Crack 3 eggs into a medium bowl.

2. 2

   In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free.

3. 3

   Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste.

4. 4

   Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is melted and bubbly, but before it browns.

5. 5

   Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.

6. 6

   Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds).

7. 7

   For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling).

8. 8

   This is when you transfer them onto a plate. Do not wait until they look fully cooked.

* Per serving · 4 servings · Values may vary.

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