A simple yet revolutionary technique adapted from Chinese cuisine to make your scrambled eggs unbelievably tender and moist, preventing them from becoming rubbery.
Velveting Eggs: Tender Perfection
A simple yet revolutionary technique adapted from Chinese cuisine to make your scrambled eggs unbelievably tender and moist, preventing them from becoming rubbery.
Ingredients
- 2 large eggs
- 1 tsp cornstarch
- 1 tbsp water or broth
- 1/2 tsp sesame oil optional
Instructions
- In a medium bowl, whisk eggs until well combined. Season with salt and pepper.
- In a small separate bowl, combine cornstarch with water (or broth) to create a smooth slurry.
- Add the cornstarch slurry to the whisked eggs and mix thoroughly.
- Heat a non-stick skillet over medium-low heat. Add sesame oil if using, or a neutral cooking oil.
- Pour the egg mixture into the hot skillet. Cook, gently stirring with a spatula, until the eggs are just set and appear creamy and tender. Do not overcook.
- Remove from heat immediately and serve your perfectly velveted scrambled eggs.
Notes
For a richer flavor, substitute water with chicken or vegetable broth. Ensure the pan is not too hot to avoid overcooking and stirring too vigorously. Serve immediately for the best texture.
