Before I started adding cornstarch to my eggs, they were just pretty basic. Nothing spectacular, but not gross either. Just average.

A few years ago my parents were visiting my Oma and my mom texted me to ask if I’d ever tried putting flour in my eggs. At first thought I found it peculiar but it was something my Oma had always done so of course I wanted to try it. The next morning I decided to whip up a batch of scrambled eggs to try it out.

However, I didn’t have flour on hand, but I did have cornstarch, so I decided to go with that. And it was a game changer. They were incredibly fluffy and delicious and inspired me to keep testing it out until I came up with the perfect proportions.

Have you ever heard of cornstarch eggs? If not, keep reading and check out my recipe for the perfect fluffy eggs!

What Does Cornstarch Do

Cornstarch in eggs will keep them from setting too firmly. Instead of dry tough eggs, you’ll get fluffy moist scrambled eggs! But you don’t want to just add the cornstarch straight to your scrambled eggs.

Like most things when using cornstarch, you’ll want to make a slurry. For each egg, you’ll use 1/2tsp of cornstarch and for every two eggs you’ll use 1tbsp of milk.

And this is where it gets controversial.

So most people will argue to not add milk to your scrambled eggs. They basically call it “cafeteria eggs”. Where they’re rubbery, flavorless and a downright disgrace to scrambled eggs. However, I’ve found that when you’re using milk for the cornstarch slurry it still keeps your eggs fluffy and flavorful.

I also like to use oat milk for a slightly nutty flavor, but any milk will do.

A lot of other recipes will also tell you to use 1tbsp of milk per egg but I think that makes the scrambled eggs too runny. If you like runnier eggs, then definitely up your measurement of milk to 1tbsp per egg.

Adding Salt Before You Whisk

Another great tip that has been studied by chefs is when to add the salt. Many of you, like me, may have grown up whisking your eggs and transferring them to the skillet to then salt them later. But in fact, adding salt before you whisk will result in fluffier eggs as well!

Like with brines, it takes a little time for salt to take action. So if you have 5-10 minutes before cooking your scrambled eggs its worth the wait!

How I Make My Perfect Scrambled Eggs

So I’ve let you in on the cornstarch and salt secrets but I also like to add a few other things to crank up the flavor. One of my favorite things to add to scrambled eggs is curry powder. It adds a really unique flavor but without overpowering the traditional flavor of scrambled eggs.

Here’s my ingredients:

  • 4 large eggs
  • 4tsp cornstarch
  • 2tbsp oat milk
  • 1tsp curry powder
  • 1tsp turmeric
  • 1tsp asafetida
  • 2tbsp butter
  • Pinch of salt
  • Pepper for garnish
  • Handful of torn spinach
  • Grated parmesan

After whisking my eggs with salt and letting them sit, I whisk in the cornstarch slurry, curry powder, turmeric and asafetida. Asafetida is a replacement powder for the low FODMAP diet. If you are not on this diet feel free to add 1/4tsp of garlic and onion powder or leave it out altogether!

I use the turmeric to make them extra yellow.

I turn my skillet on low heat and add in 1tbsp of butter. I let that melt and swirl the pan around to coat it then add my egg mixture. Once you notice the sides are starting to cook, take a wooden spatula and bring the sides towards the middle to create lumps. Repeat this process until all egg is pulled away from the side but still runny.

Scoot the eggs to the side and add the other tbsp of butter and torn spinach to the skillet. Add lid and remove from hit. Wait about 60 seconds until spinach is wilted and then stir eggs and spinach together.

Plate and serve with grated parmesean and fresh cracked pepper!

You can also top with freshly chopped green onion or chives for added flavor.

Would You Try Cornstarch Eggs?

If you try this recipe, let me know what you think in the comments!

I hope you enjoy learning about the products we recommend! Just so you know, as an Amazon and Firstleaf affiliate, I will earn a small commission from qualifying purchases and you’ll get a great product! See my disclosure page for more details.

Remember to be brave in trying new things and always cook with a dash of love!

Until next time,

Haley | Creator of Haley’s Kitchen


All content was created using Canva Pro.

4 Comments

  1. Hi Haley
    Those eggs look delicious. I would definitely love to try them. Thanks for sharing this recipe.

  2. Whelp. I guess I’ll be having scrambled eggs made with cornstarch more often.

    I’ll admit, I was quite skeptical about cornstarch eggs in the past but your review with the yummy pictures are quite persuasive.

    Perhaps what win me over is the fact that the recipe is quite simple as it does not alter making scrambled eggs so drastically as to make it a chore, or difficult. I will give it a try.

    A quick one though. What is the next best alternative to cornstarch?

    I really love me some delicious scrambled eggs and so can’t wait to try!

    Thanks for such an awesome recipe.

    Cheers,
    Femi.

Leave a Reply

Your email address will not be published. Required fields are marked *