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!!!!
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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
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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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