Creamy Scrambled Egg in 15-Second?

 

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I like to eat egg in the morning but scrambled egg is not exactly my thing. I prefer sunny side up or over easy. But I found a recipe from Food 52 that made me curious enough to try. This recipe is originally from LADY AND PUPS and you can make creamy yummy scrambled egg in 15-seconds. Yes, 15, not 50!!

Usually scrambled egg is not the healthy choice because the yolk will be oxidized as soon as you break it. But as long as you don’t eat it everyday for a month, it will be ok. Adding vegetables or fruits that contain antioxidant will also help to neutralize.

The orginal recipe used three eggs so I had to modify the recipe since I used two eggs. And I used coconut milk instead of milk and I cooked over medium heat so that the AGEs could be reduced.

It was almost like a magic. You should try!!

Creamy Scrambled Egg

2 organic pasture raised eggs
1 tablespoon coconut milk
1 teaspoon cornstarch
pink salt to season
1 tablespoon butter
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In a small bowl, add coconut milk.

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Add cornstarch.

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Mix well.

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Then add eggs (mix well the milk and cornstarch BEFORE adding the eggs or you’ll get lumps).

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Mix well and season with pink salt.

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Heat a non-stick skillet over medium heat, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…

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Add the beaten egg.

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Wait for 3 seconds without stirring anything, until the edge of the egg starts to bubble up…

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Then remove the skillet from the heat, and start stirring the egg, making 1 full circle per second… 1, 2, 3….till 15.  Well, it took me 8 seconds since I used only two eggs, I guess. The egg will have absorbed all the butter, but remain partially undercooked.

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This is when you transfer it onto a plate. Do not wait until it looks fully cooked!

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Oh my…this is an amazing scrambled egg! Fast and delicious!

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It tastes like ice cream. It will melt in your mouth…

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Abracadabra~~!!  Enjoy~~!!

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