Lady & Pups's Magic 15-Second Creamy Scrambled Eggs Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Genius Recipes



51 Ratings

  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 1

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Author Notes

"A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy," Mandy Lee, the author behind the blog Lady and Pups writes. "Speed, and creaminess, all together." You'll notice that this calls for a lot of butter, so just to be safe I tried the recipe both with and without the cornstarch, to see how much was really just the goodness of the butter. Without cornstarch, the eggs were good but tougher, the butter more free-floating. And I've found that even if you skimp on the butter, the cornstarch has dramatic effects. Adapted slightly from Lady and Pups. —Genius Recipes

Test Kitchen Notes

Featured in: The Creamiest Scrambled Eggs, Thanks to a Genius Trick. —The Editors

  • Test Kitchen-Approved

What You'll Need

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Lady & Pups's Magic 15-Second Creamy ScrambledEggs

  • 3 large eggs
  • 1 1/2 tablespoonswhole milk (1/2 tablespoon for each egg)
  • 1 3/4 teaspoonspotato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
  • Salt to season
  • 3 tablespoonsunsalted butter (1 tablespoon for each egg)
  1. First, crack 3 eggs into a medium bowl.
  2. Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
  3. Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  4. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
  5. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
  6. Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
  7. 4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...
  8. For about 11 to 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, but I wouldn’t do more than 6 at once).
  9. This is when you transfer them onto a plate. Do not wait until they look fully cooked!


  • American
  • Egg
  • Milk/Cream
  • 5 Ingredients or Fewer
  • Summer
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See what other Food52ers are saying.

  • Paulina Bongay

  • suzannakang

  • Yw Yw

  • Capitan Ralph

  • PaulineT

Recipe by: Genius Recipes

Popular on Food52

185 Reviews

Lisle June 15, 2023

Making these a bit easier - whisk the corn starch and water together in small bowl, then add the eggs and whisk. Saves washing a bowl.

Amanda April 16, 2023

Taste was okay, but I could feel the uncooked cornstarch on my tongue. Not pleasant. Cooking three eggs as directed, I got solids and lots of slightly thickened “sauce”, rather than what you get when cooking slow. I prefer the cooking eggs with the low and slow method, it’s so worth the wait.

Tessi April 16, 2023

I often do "low and slow" which is really preferred. IF I am in a hurry, I use this recipe but I also use arrowroot in place of the cornstarch. I've not had any issues with any uncooked taste or mouth-feel.

Linda September 9, 2022

These eggs are wonderful! I substituted water for milk and about 1 tsp of olive oil for the 3 tbsp of butter. The extra step of mixing the cornstarch with the water is worth the few seconds for the creamy results.

pung June 13, 2022

These eggs are great just as they are, but, big brothers being inherently evil and mean to little sisters, no matter the age - he's 83 - sprinkled cinnamon on my eggs. Much to his chagrin, they were wonderful! Just a bit, but just cinnamon, not cinnamon sugar. Now I put cinnamon on my scrambled eggs and omelets. :) Give it a go!

srollans June 13, 2022

Scrambled is my go-to choice for egg prep, and this tip helped me make the best scrambled eggs of my life. Tender, creamy texture with no separation.

For simplicity's sake, I went with a straight 1/2 tsp of cornstarch and 1/2 tbsp of milk per egg. If you have a hand blender, skip the whisking and simply blend the ingredients together in one go before cooking.

Bridget M. March 27, 2022

This recipe is for people who are squeamish about the texture and flavor of real scrambled eggs. They don't even taste like scrambled eggs.

Tessi March 27, 2022

Everyone likely has their own favorite method for scrambling their eggs. Some like to use butter; others may use olive oil or bacon fat; some may add milk or cream. Some may even add some grated cheese or cottage cheese. Some like to cook them slowly until there are soft curds; others like them cooked until they are very dry. Every possible way that one can scramble eggs is appropriate, given their preferences. I see no need for anyone to post negative comments about a new method, other than to presume that they are the expert. If you don't care for them, why be rude? Why comment at all?

Bridget M. March 27, 2022

How is my honest assessment of the results of the recipe "rude"? I commented because the forum requests comments. I think that my comments are informative and within the bounds of what would be considered polite. I actually wonder about the tenor of your comment.

rinshin June 3, 2022

I do not think your comments were rude. I think you like the slow stir and low temperature method favored in many high end hotels in Japan. I love that style too. This method makes fluffy eggs which also has its place. But if given choice, I too would take the former.

srollans June 13, 2022

You are speaking for yourself, and should not generalize. I generally opt for scrambled, and I disagree. Tastiest eggs I've ever had.

In short, folks, give this method a shot. If you don't like it, don't return to it.

Sandra June 13, 2022

I don't know about the first part, but I agree that they don't really taste like scrambled eggs to me; I've never been sensitive to corn starch, but to me it made them taste really strange. (Recently I started making scrambled eggs with Boursin cheese, and both the instructions and the addition of Boursin created my very favorite scrambled eggs ever; I guess it is to each their own, and my own is Boursin eggs!)

I just made these eggs this morning. My family loved them. Smooth, silky, buttery eggs.

Peggy December 13, 2021

Turned out great!! Used 5 eggs so adjusted ingredients accordingly.
Will definitely make again!

Rita82 March 12, 2021

Updated 2020/09/22: I have removed cornstarch as an thickening option from the older version because cornstarch requires a higher temperature and longer cooking time, and will leave a powdery mouth-feel. - Mandy Lee, Lady and Pups

Mainer September 30, 2021

I’ve found adding extra egg whites makes the eggs lighter and fluffier without the additional carbs and butter. Although this recipe is fabulous...

Paulina B. February 22, 2021

Delicious! I tried this with a dairy free butter and almond milk and best eggs I’ve ever had!

Mark A. February 22, 2021

I loved every second of the video. Even watched it on repeat. The relationship of these two to the food, the craft (of evaluating the method and the food and the instructions), and each other is a total winner. Genius, in fact! Looking forward to trying the method.

lynnk February 21, 2021

Exactly what I’ve always wanted from my scrambled eggs! This method gives them a creamy body that I’ve never been able to achieve...until now!!

davidhard February 20, 2021

Whelp. I guess I’ll be having scrambled eggs more often. These really are genius.
I’ve noticed that those “sous vide” egg bites they sell at Sbux have rice flour as one of the ingredients. I wonder if it’s for the same reasons. 🤔

PaulineT February 7, 2023

I appreciate this reference to Sbux egg bites. I have tried many recipes for a homemade version and haven’t reproduced the light fluffy texture. I’ll try rice flour. Sorry for the off-subject.

suzannakang September 8, 2020

Truly creamy! Love that it takes just a few minutes from pan to plate, and it was delicious! Like some of the other reviewers, I experimented with the amount of butter to use, and even those efforts yielded tasty results.

Tessi August 30, 2020

I have made this recipe several times and enjoy it a lot. It is QUICK and it is creamy in texture while only having a bit of milk. For those who do not like using cornstarch, I have found that an equal amount of arrowroot powder works perfectly!

amy August 30, 2020

I don't usually comment, but these were the BEST scrambled eggs I have ever made. Easy, small additions made my farm fresh eggs a special meal. Thank you!

Yw Y. June 24, 2020

I appreciate these demo videos Food52 made. They provide additional visual cues to the direction texts. However, I do prefer a more matter-of-fact videos without all the non-essential chattering so I can get right on cooking.

Stephanie September 15, 2021

Oh brother, Karen.

SuzanneETC September 19, 2021

Yes — please, last thing we need these days is friendliness, encouragement and a sense of community.
Eeyore your role model?

Capitan R. December 20, 2019

Too much idle chit chat. Recipe and technique ONLY please.

pung December 20, 2019

I agree! Too many sites rattle on about Aunt Flora's neighbour's neice's ex-husband who used to be a railroad worker and got the recipe from a lady whose house they passed once a month and she tied it to a rock and threw it to them. Then, she made it for a state fair and it won and it's THE BEST EVER!, but when you finally get to the recipe, it's only mediocre and you are too tired to even try it. Just get to the recipe and rattle on to your hearts content after that.

poontime April 25, 2020

Yep, scrolling is a real pain. 3 inches of movement for some of us is a lot.

Why don't you two start your OWN blog and make it perfect! Because you are lazy idiots that would rather criticize others, that's why.

Jocooks00! September 15, 2020


Jeff A. September 23, 2020


pung September 23, 2020

Well, aren't you the sweetest thing, bless your heart! I'm not lazy or an idiot. But, you may be because your rant is like that of a 2 year old. Because? Because??? What type of way is that to start a sentence when no one asked a question. A stupid way, that's the type of sentence it is. Go change your diaper and shut your pie hole!

mkluvs2cook October 22, 2019

The recipe is simple, is does not alter making scrambled eggs so drastically as to make it a "chore", or difficult. The results are dramatic.

mkluvs2cook October 22, 2019

I adore my soft, puddled, creamy scrambled eggs. Anything else IMO is an insult to the egg. I followed the recipe exactly, and wanting to provide a bit of a test, purposely dropped my toast a bit later than normal, so the eggs had to sit in the hot pan, off-heat while my toaster was working. Having buttered the hot, crispy slices, I carefully slid the gorgeous, still perfect appearing eggs onto the plate. They were still steamy, and just as soft, and creamy as when removed from the heat. It had been a good 90 or so seconds since doing so. I was amazed. I added pepper. and to 1/2, a small amount of fine cheddar shreds. The cheese soon began to melt, a very good sign. Time to go in, I was in complete awe. The eggs were absolutely perfect in every way; soft, smooth, creamy, very warm and a drop of golden liquid falling back on the plate as I reveled in this most simple of pleasures. Never again will my eggs face a hot pan without this recipe. I will always have my eggs my way, even when having the whole family over for a Sunday brunch. Thank you, thank you, thank you. I used a heavy non-stick skillet, and set my glass cook-top on 5 (out of 9) for the cooking. My cook top gets very hot, setting 5 is what I normally use for browning. It was perfect for these eggs, as the cook time was so brief, and I was tilting the pan continually. The pan only sat still on the burner for 10-15 seconds.

Lady & Pups's Magic 15-Second Creamy Scrambled Eggs Recipe on Food52 (2024)


What does adding cream to scrambled eggs do? ›

The fats in the cream coat the proteins in the eggs, making it harder for them to link together and coagulate tightly. This results in a softer, more tender texture. Moisture: The liquid content of the cream adds moisture to the eggs, which can make them feel juicier and less dry when cooked.

How to make Dolly Parton scrambled eggs? ›

“Somebody told me this once and it works,” Parton said. “When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!” Culinary experts do agree that adding water to eggs actually works.

What does adding milk to scrambled eggs do? ›

You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

Should you add milk or butter to scrambled eggs? ›

There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.

Is cream or milk better for scrambled eggs? ›

there is no reason to add milk or cream. Scrambled eggs need only beaten eggs and what it is you would like to cook them in, butter, Olive oil, etc… If you like to add cheese I would suggest doing that once the eggs are scrambled, pull the pan off the heat then add shredded cheese folding it in until melted.

What is the secret ingredient to add to scrambled eggs? ›

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Why do chefs add water to scrambled eggs? ›

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Why are IHOP scrambled eggs so good? ›

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

What does Gordon Ramsay add to scrambled eggs? ›

  1. 6 cold eggs.
  2. 15g butter.
  3. Salt and pepper.
  4. Crème fraîche.
  5. Chives.

How many eggs for 2 person scrambled eggs? ›

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

What makes fluffier scrambled eggs water or milk? ›

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Should you cook scrambled eggs fast or slow? ›

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

What happens if you add heavy whipping cream to eggs? ›

The result is perfect scrambled eggs so creamy, you'd swear there's cheese in them. Secret's in two things: 1) the addition of heavy whipping cream* (or double pouring cream for my UK compatriots… I imagine you could also use full-fat coconut milk but I haven't tested that out yet) and 2) cooking them on low heat.

Can I use cream instead of milk in scrambled eggs? ›

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Why add cream to omelette? ›

Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

Does adding milk to scrambled eggs make them fluffier? ›

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.


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