1 (Thu) April 2021
Extra-Creamy Scrambled Eggs
-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.”
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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