Perfect Scrambled Eggs (1 Minute Scrambled Eggs) (2024)

Tired of whisking and stirring eggs forever to achieve elusive perfect scrambled eggs? Well, worry no more!

This easy, foolproof recipe will give you Perfect, Creamy, Fluffy Scrambled Eggs in 1 minute!

Eggs are often non-negotiable for me when it comes to breakfast and brunch recipes. From my best French toast recipe to breakfast fried rice, egg in a hole, oven roasted breakfast potato hash, pizza egg muffins, bacon and egg pie, egg stuffed breakfast scones, classic quiche lorraine etc. eggs are a quintessential breakfast option for our family.

Check out my best egg recipes for many more flavor-packed recipes and ideas.

Scrambled eggs

Scrambled eggs often get a bad rap. It’s hard to nail it, it needs to be cooked slowly and at low temperature or you risk having the eggs taste bland and watery, and worse still, you end up with the eggs separated.

There are so many rules to follow to make PERFECT scrambled eggs, but frankly, I’ve been eating fluffy, creamy, delicious scrambled eggs for years with no issues! 🙂 And I break most of the rules.

Secret ingredient for perfect scrambled eggs

This recipe for Perfect, Creamy, Fluffy Scrambled Eggs is one my mom taught me when I was 8 years old, and I’ve been making it that way ever since. This is the second recipe I learned from my mom (the first was how to make an omelette).

And there’s ONE SECRET INGREDIENT that makes this recipe work perfectly every time – cornstarch!I used to wonder why she added cornstarch to her scrambled eggs, but it always made the recipe foolproof and easy, even for an 8 year old!

Rules of making classic scrambled eggs

First, rules that I like to break.

Rule 1 – Cook the eggs in low heat

Well, screw that. I cook my scrambled eggs on medium-high heat, and still get perfect scrambled eggs, every time.

Rule 2 – Don’t add any liquid

The fact is if you do cook your scrambled eggs at a low temp. then you won’t need any extra liquid. But my foolproof, perfect scrambled eggs do use milk (or cream) to add a delicious creaminess! And don’t worry, there’s NEVER any separation of the eggs with this recipe.

Next up, rules I agree with.

Rule 3 – Whisk the eggs very well first

I agree with this rule, but there’s one caveat. I prefer to BLEND my eggs rather than whisk.

When you whisk with a fork, the egg yolk is mixed in with the white, but parts of the white still remain intact. And then when you cook this egg, you end up with uneven, white rubbery bits in your scrambled eggs, which prevents your scrambled eggs from being uniformly creamy.

There’s nothing inherently bad with this, but I prefer blending the eggs for a creamier result.

Blending the eggs on the other hand (I use a stick blender, but you can use a regular blender too), helps you easily avoid this unappetizing problem.

This aerates your eggs more, evenly mixing the egg yolk with the white. So you end up with even more creamy and fluffy scrambled eggs!

BUT, if you don’t have a blender for this purpose, you can still achieve the same result by passing the whisked eggs through a sieve to remove any unmixed egg whites. But of course, this takes longer and isn’t as convenient as using a blender.

Rule 4 – Don’t stop mixing while your eggs are cooking

This is especially true for this recipe, because we are cooking the scrambled eggs at a higher temperature here. So you need to keep the eggs moving to make sure they cook evenly.

The other trick to getting perfect scrambled eggs is to remove the eggs from the heat WHILE they are still a little wet, because the eggs will continue to cook for a bit longer.

Why you’ll love this scrambled eggs recipe

This recipe will give you perfect scrambled eggs that are,

• Creamy
• Fluffy
• Fast
• Foolproof and easy
• Adaptable

And it’s all thanks to one secret ingredient – cornstarch (cornflour)!

How does cornstarch work in this recipe?

Cornstarch expands in the presence of liquid and heat and forms a starchy network. It works in 2 ways to ensure perfect, fluffy scrambled eggs.

1. Acts as a buffer for the eggs against high heat and cooking too fast.
2. Forms a protective network, that holds your eggs together and prevents them from separating.

Who wants to keep stirring eggs forever on a lazy Sunday morning for those elusive, perfect scrambled eggs? Well, they are not so elusive any more! 🙂

With this foolproof recipe, you can make 2 servings of perfect scrambled eggs in 1 minute, and you can easily make multiple batches in the same time that it would take you to make, slowly cooked, “classic” scrambled eggs!

So go ahead and make your mornings easier, creamier and fluffier with this easy recipe for PERFECT scrambled eggs!

If you liked this scrambled eggs recipe, you may also enjoy these other egg recipes,

• Ramen eggs (Ajitsuke Tamago)
• Asian deviled eggs
• Japanese egg salad sandwich
• Mushroom baked eggs
• Breakfast scotch eggs