20 Second Scrambled Eggs

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Yup!!! Scrambled eggs in 20 seconds. And not rubbery, chewy eggs that you usually associate with fast cooking. These eggs are soft, light, creamy and completely delicious. And ready in 20 seconds!!!

Last night I was sat watching ‘Olympus has Fallen’ and I saw an advert that almost made me cry. And not for reasons you would expect. This advert didn’t pull on heart strings. This advert was so so bad!!! For the bargain price of $39.95 you can buy a ceramic cup (with a lid) for cooking scrambled eggs in the microwave!

Now I have no problem with microwave scrambled eggs. My dad makes some of the best scrambled eggs ever and he uses a microwave. But 40 bucks!!!! And what is more they show this poor woman, with a whisk, electric hand mixer, spatula and at least 3 pans, struggling to make scrambled eggs!!! Man! Please tell me that no one buys this stuff???

So although super simple when I woke this morning I knew I had to share my method for scrambled eggs. I have moved my shoestring fries post to later in the week and I am sharing scrambled eggs instead, because I want to save anyone who is thinking of spending $40. Seriously it is one bowl and one fork….I think that comes to about $3 worth of equipment!!! (oh and a measuring spoon!)

Geez Louise, $40!!! Who comes up with this stuff!!!!!
Now 20 second scrambled eggs!

This is going to be like an episode of Mister Maker.
‘Make it in a minute’, except we are going to ‘make it in under half a minute’.

I have timed it. Assuming you have the food out of the fridge and the pan out of the cupboard you can have the most amazing scrambled eggs in 20 seconds, 30 if you include the prep time.

You have to work fast!!! So perhaps make sure you have 45 seconds to make your breakfast 😉

No sign of rubbery scrambled eggs, swimming in a watery juice. Just creamy delicious eggs. I wish I could take credit for this, but I first saw this method used by Alton Brown. He added hot sauce to his, but essentially the method is the same.

Don’t be worried about this. When you start stirring you might think they will stay raw, but have faith and get them out of the pan after the 20 count. They will be perfect. Then think of all the things you can buy with $40!!!!

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Print Recipe

5 from 1 vote

30 Second Scrambled Eggs

Scrambled eggs in 30 seconds. And not rubbery chewy eggs that you usually associate with fast cooking. These eggs are soft, light, creamy and completely delicious. And ready in under 30 seconds!!!!

Total Time1 min

Course: Breakfast

Cuisine: Modern Australian

Servings: 2

Calories: 177kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

• 2 tbsp milk
• 2 tsp cornflour
• 4 large eggs
• pinch of white pepper
• 1 tsp butter
• 1 tsp veg oil

Instructions

• Place a non-stick frying pan over a medium high heat and leave to get hot.
• Whisk together the milk and cornflour in a large bowl.
• Add the eggs to the milk mixture and whisk well until totally combined and smoothed.
• Season with pepper.
• Add the butter and oil to the frying pan, it will start to melt immediately. As soon as you see it melt add in the eggs.
• Count to 10 and then remove the pan from the heat.
• Use a spoon or spatula and stir the eggs for another count of 10.
• Tip out of the pan as soon as the time is up.
• Serve seasoned well with fresh cracked pepper and some crusty salt crystals.
• (And fresh chives if you have them.)

Nutrition

Calories: 177kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 334mg | Sodium: 149mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 10.8% | Calcium: 6.6% | Iron: 8.6%

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