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Illustration for article titled 8 Ways to Make Better Scrambled Eggs

Photo: Claire Lower

If I could offer you only one piece of advice regarding scrambled eggs, it would be “Add cornstarch.” When whisked with a little cream to create a slurry, the common thickening agent produces the most tender, creamy, almost velvety pile of scrambled eggs. They’re so rich, they almost taste cheesy, or perhaps like they were slowly cooked for a long time over very low heat—only they come together in just a few minutes, instead of three quarters of an hour.



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