These 15-Second Scrambled Eggs Are Life-Changing (I'm So Glad I Finally Tried Them)

I've made scrambled eggs hundreds of times in my life (at least!). Most of the time, I make it like I learned in culinary school. I use low heat, stir the eggs patiently as they cook, and maybe add a splash of dairy if I feel like it. The eggs are mostly okay, but sometimes the slow stirring is more effort than I want to give.

So when I came across a magical method for 15-second scrambled eggs from blogger Mandy Lee of Lady and Pups, I was really intrigued. They’re completely unconventional, turning classical cooking on its head by using high heat, a milk-and-starch slurry, and a cooking time that’s measured in seconds rather than minutes.

I tried it and they came out soft, custardy, glossy, and genuinely luxurious—without any of the babysitting or complicated techniques I'd been taught. It’s a pretty cool approach, and it has totally changed how I think about scrambled eggs.

Why You Should Try This 15-Second Scrambled Eggs Recipe

You get a silky, French-style scrambled egg texture without the patience or arm workout, so why not? Mandy's method uses high heat for a very short burst, which sounds counterintuitive until you realize that the potato starch is doing most of the work. Once you get the timing down (and it really is about 15 seconds of active stirring), you can make perfect scrambled eggs every single time.

The ingredient list doesn’t veer far off from what you would use to make traditional scrambled eggs, either. It contains eggs, milk, potato (or tapioca) starch, salt, and butter. If you bake or cook with any regularity, you probably already have everything you need.

How To Make 15-Second Scrambled Eggs

Start by whisking together 1 1/2 tablespoons of whole milk and 2 1/4 teaspoons of starch in a small bowl until it's completely smooth. Both potato and tapioca starch work, but don't use cornstarch because, as Mandy says, it "requires a higher temperature and longer cooking time, and will leave a powdery mouthfeel."

Most importantly, whisk the milk and starch separately until completely smooth. (If you mix the starch directly with the eggs, you’ll end up with lumps.)

Next, crack three large eggs into a larger bowl. Pour in the milk mixture, season with salt, and whisk to combine.

When you’re ready to cook, heat a large nonstick pan over high heat (yes, high!) and add the butter. You’ll want to move fast so it melts without browning. I sometimes pull the pan off the heat for a second and swirl it around with a spatula.

Once it’s melted, pour in the eggs, but don't touch them for three seconds. The eggs will begin to bubble around the edges, and you have to take the pan off the heat immediately. Transfer it to a trivet on the counter and stir in very slow circles around the perimeter of the pan, letting the eggs come together naturally.

After 10 to 12 seconds, the eggs will look creamy and barely set. Slide them onto a plate right away; they'll finish cooking on the way to the table.

Simple Tips for Making 15-Second Scrambled Eggs

• Mind You Pan: If you use a smaller pan, it’ll take a few more seconds to cook.
• Underdone Is Done: Don't wait until the eggs look "done" in the pan. If they look fully cooked, they're overcooked.
• Slow Hands: Stir gently, not vigorously. You're coaxing them into shape with slow, gradual turns of the spatula.