It’s deceptively difficult to replicate the soft, fluffy, almost custard-like scrambled eggs you get at a great breakfast spot when you're standing at your stove at home. No matter how low and slow you cook them, they often end tough rather than cloud-like. So when I came across one of the internet’s favorite scrambled egg hacks—courtesy of food writer and cookbook author J. Kenji López-Alt—I had to see if it really worked. The secret? Cornstarch.
The promise is, even if you accidentally turn the heat a little too high, the cornstarch will help your eggs stay soft, tender and creamy. Intrigued, I put this viral hack to the test to see if it really delivers on its promise of perfect scrambled eggs.
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How to Make Your Scrambled Eggs 10x Better Using Cornstarch
To make your life easier, you'll want to dissolve the cornstarch in a tiny bit of milk or cream in a small bowl before adding it to the eggs. If you add the cornstarch directly to the raw eggs it might clump up, which is exactly what you don't want. Dissolving it in milk or cream first will ensure that it mixes into the eggs smoothly.
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The Science Behind the Cornstarch Scrambled Egg Hack
The protective barrier that the cornstarch creates over the proteins slows down the coagulation process, but it doesn’t slow down the cooking time. That means you get to keep the cooking speed and also serve up creamy, custardy eggs. It’s sort of mind-blowing how such a tiny addition can result in such a huge payoff.
Why I'll Never Make Scrambled Eggs Any Other Way
Simple discoveries like this cornstarch hack are one of the things I love most about cooking. Who would have thought that a tiny spoonful of cornstarch would be the solution for all of my scrambled egg woes? I’ve tried countless kitchen tips and tricks over the years, but this one ranks very high on the list. Once you give it a try, you’ll wonder how you ever made scrambled eggs without it.
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