12.086 Extra-Creamy Scrambled Eggs


1 (Thu) April 2021

Extra-Creamy Scrambled Eggs


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Another inspiration from The New York Times (see Extra-Creamy Scrambled Eggs).

According to the article: “adding a small amount of a starchy slurry to scrambled eggs … prevents them from setting up too firmly, resulting in eggs that stay tender and moist.”

Aiming for 60 grams of butter (4 tablespoons), I hit a bullseye on the first try.

The recipe calls for 4 tablespoons of butter, 1 tablespoon per egg.  That’s a lot of butter.


The eggs turned out not just extra-creamy, but extra-icky-creamy, which was probably attributable more to the gobs of butter than the starch.   My boys, who generally love scrambled eggs, each took a nibble and looked at me like, “WTF?”  Louis liked them.

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2 thoughts on “12.086 Extra-Creamy Scrambled Eggs

  1. Oooh I recommend Gordon Ramsay’s recipe for creamy soft-scrambled eggs. They’re much unlike the standard recipe, being barely set with a spoonable spreadable consistency. It isn’t my default scrambled egg recipe, but it is a tasty variation to add to the repertoire.

    1. The original draft of the post went on much longer, ranting about all these recipes to improve on scrambled eggs, which I was arguing are just fine as is, but I deleted it. Maybe I should put it back.

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