One of the big benefits of whipping up scrambled eggs for breakfast is that they're fast, easy, and nutritious. However, restaurant-quality scrambled eggs require a low-and-slow approach to cooking. Rushing the process with too much heat causes the proteins in the eggs to stiffen, resulting in rubbery eggs. Adding cornstarch helps retain moisture in the eggs, preventing the proteins from seizing up and achieving a balance between thorough cooking and fluffiness.
Cornstarch, which is traditionally a binding agent, plays a magical role in creating fluffy scrambled eggs by maintaining moisture and preventing protein stiffening. When making scrambled eggs, it’s important to use about ¾ teaspoon of cornstarch for every four eggs, as it helps create silky, unbroken textures, allowing the eggs to maintain both fluffiness and a bit of bite.
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