50
Fluffiest Eggs I've ever had (lemmy.world)
submitted 5 days ago* (last edited 5 days ago) by SourDrink@lemmy.world to c/cooking@lemmy.world
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I recently started making scramble eggs with a little bit of corn starch. I got the idea or recipe (ratios??) from an article citing J. Kenji Alt- Lopez's egg recipe.

2 eggs to 1 tsp of corn starch.

  1. Beat the eggs
  2. Make a slurry from the corn starch.
  3. Mix together in the same bowl.
  4. Cook over medium heat

These are some of the best eggs in terms of creaminess and texture in my life. Please enjoy.

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[-] SpruceBringsteen@lemmy.world 17 points 5 days ago* (last edited 5 days ago)

Try this, but with a steam wand

Heck, here's your man himself doing it

[-] FuglyDuck@lemmy.world 4 points 4 days ago

That’s gotta be some kinda blasphemy.

Which, it’s probably good that I’m an atheist….cuz that looks really freaking good.

[-] SourDrink@lemmy.world 5 points 5 days ago

How have I never seen that?! That's cool as fuck!

[-] gedfromgont@piefed.ca 2 points 4 days ago

Thanks for sharing, that's impressive!

[-] southsamurai@sh.itjust.works 10 points 5 days ago

Basically a curd that's then cooked all the way :)

[-] yesman@lemmy.world 8 points 5 days ago

It's important to salt the eggs like 15min before cooking.

The corn starch thing reminds me of Cantonese scrambled eggs. Eggs are cooked in a wok on high heat. The curds are repeatedly dragged up the side of the vessel forming layers of fully formed and custard textured curd. The end result is similar to a French omelette, without all the fuss and technique.

I use a non-stick pan tilted over the burner to replicate this. I pour the eggs in, wait for a curd to form, then pull it up to the side of the pan that's off the burner. Allowing the liquid to run back down. Do this repeatedly until the eggs are as firm as you like.

[-] RecursiveParadox@piefed.social 4 points 4 days ago

Related method, HK diner style egg sandwiches: https://www.youtube.com/watch?v=MpgVmLMAOzs

[-] yakko@feddit.uk 3 points 5 days ago

Excited to try this, where'd you get the idea?

[-] SourDrink@lemmy.world 4 points 5 days ago* (last edited 5 days ago)

I'm not exactly sure which article I saw, but this is J. Kenji Alt-Lopez's velvety eggs recipe. First webpage is the first that popped up on DDG is this recipe.

https://www.thekitchn.com/kenji-lopez-alt-scrambled-eggs-review-23143709

Gotta cite that at the top!

[-] yakko@feddit.uk 5 points 5 days ago

Kenjiiiiiiiii! I should have known, he's always the top shelf recipe guy. And an absolute mensch besides. Lives in my old neighborhood actually.

[-] SourDrink@lemmy.world 3 points 5 days ago

He has some influence still in my neck of the woods. He recently helped revamp a few menu items at Backhaus in Burlingame, and I still haven't been. Thanks for the reminder!

And you're an absolute mensch!

this post was submitted on 22 Aug 2026
50 points (98.1% liked)

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