scrambled eggs ever - and people have gone wild over it.Kenji López-Alt revealed the secret to making extra creamy eggs for breakfast in a recipe that has since gone viral.
In a post for The New York Times, the chef explained you need one ingredient to stop the eggs from become chewy - starch. He said: "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".
The viral recipe calls for two teaspoons of starch, such as cornflour, potato starch or tapioca starch, as well as four tablespoons of cold unsalted butter, cut into 1/4-inch cubes, four eggs and a pinch of salt.
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