How To Make The Best Scrambled Eggs As seen on once upon a chef Bookmark recipe Print recipe Download recipe Share Total Time 8 Minutes Prep Time 5 Minutes Cook Time 3 Minutes Rating 5 out of 5 stars (12) Ingredients 2-3 servings 3 tablespoons milk2 teaspoons cornstarch6 eggsHeaping ¼ teaspoon salt¼ teaspoon dried dill (optional)2 tablespoons unsalted butter1 teaspoon finely chopped fresh chives (optional) Calories Kid-FriendlyBeginnerVegetarianDairyEggsSautéingBreakfastQuick and EasyBrunchSavoryCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Step 2 Add the eggs, salt, and dill (if using) and whisk until evenly combined. Step 3 In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Step 4 Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Step 5 Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Step 6 Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve.
