An American chef has shared his three-step recipe for making extra creamy scrambled eggs and the internet has gone wild over it.
In a post for The New York Times, J. Kenji López-Alt revealed the secret ingredient that makes all the difference - starch. He explained that he learnt the technique from a fellow foodie, Many Lee, who says "adding a small amount of starchy slurry to scrambled eggs prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft, medium, or hard-scrambled".
The viral recipe calls for two teaspoons of starch, such as potato starch, cornstarch or tapioca starch, as well as four tablespoons of cold unsalted butter, cut into 1/4-inch cubes, four eggs and a pinch of
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