Woman's simple ingredient in scrambled eggs to make them taste creamier

Daily Mirror

30-04-2025

If you're looking to make your scrambled eggs fluffier and creamier, one woman has shared a simple ingredient you can add to the mix that will make them taste better than ever before
Scrambled eggs are a common feature in many households due to their easy preparation. However, did you know that skipping the milk can make them even tastier? While it's a British tradition to add milk to your egg mix, writer Katherine McPhillips discovered that this can lead to somewhat soggy eggs and can dull their natural flavour.
She found that adding liquid to scrambled eggs prolongs their cooking time, increasing the chance of ending up with rubbery, overcooked eggs. But while flicking through a cookbook, Katherine came across a breakfast recipe that suggested using cornstarch to improve the texture of the eggs.
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She revealed: "Intrigued, I decided to give it a whirl during a recent breakfast preparation. To my delight, I found that my scrambled eggs were not only fluffier but also had a creamier taste.
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"After some further online research, I learned that cornstarch acts as a protective layer for the egg proteins, helping them keep moisture and preventing them from coagulating too quickly.
"This results in a smoother, silkier texture without the need for cream or milk, meaning you can enjoy tastier eggs with minimal extra effort."
Creamy scrambled egg recipe
Start by cracking two eggs into a bowl and add a generous tablespoon of cornstarch. Stir the ingredients together until the white, floury appearance of the cornstarch is no longer visible in your mixture, according to the Express.
Katherine shared her culinary secret, saying: "I began by melting a bit of butter in a frying pan. Although adding butter to the scrambled egg mix can enhance their flavour, my eggs were delicious even without it.
"I'm partial to using smoked paprika-flavoured butter from Tesco for an extra kick, but that's purely optional." After the butter had completely melted, she poured in the egg mixture and started stirring immediately to ensure even cooking.
When the scrambled eggs were almost done, Katherine took them off the heat to let them sit for a minute, allowing them to continue cooking in the residual heat and retain moisture. She then plated her scrambled eggs, seasoned with pepper, and waited for her toast.
Katherine explained her seasoning technique: "I prefer to add pepper or any other seasoning at the end of the cooking process to better manage the flavour, as certain spices can extract moisture from the eggs and alter their texture if added too soon."
Reflecting on the outcome, Katherine was pleased: "My scrambled eggs turned out tender, rich, and, in my view, far tastier than the way I usually prepare them."
She concluded with a new conviction: "I'm now a firm believer that cornstarch enhances the taste of scrambled eggs, and it's become my preferred method of making them."