20 Second Scrambled Eggs

20 Second Scrambled Eggs

I love scrambled eggs in the morning. And if your mornings are anything like mine, you might want to give this recipe a try. It comes together in about two minutes and cooks in 20 seconds. Enjoy.

20 Second Scrambled Eggs

  • 6 large eggs
  • 1 1/2 teaspoons harissa paste (see note below)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 3 ounces heavy cream
  • Big dash of hot sauce
  • Dash of turmeric
  • 1 tablespoon cold butter
  • 1-2 tablespoons feta cheese (optional)
  • 1 teaspoon of tomato paste (optional)
  1. Dump everything but the butter into a blender and puree until smooth.
  2. Heat a 10-inch, nonstick skillet over high heat until a drop of water “hovers” on the surface of the pan when dropped in.
  3. Add the butter. As soon as it stops sizzling, kill heat.
  4. Pour 1/3 of the egg mixture into the pan. Count to 10.
  5. Gently stir with a rubber spatula while counting to 10 yet again.
  6. Immediately turn out and serve.
  7. Optional: Top with feta or cheese of your choice.

Harissa paste is a North African specialty composed of chiles, garlic and spices. It’s amazingly versatile and hearts eggs all day long.


Add yours
  1. 1

    This recipe is definitely a keeper. Next time I’ll double the harissa and hot sauce, as the flavor was very mild. The real virtue is the perfectly moist, yet firm eggs. Other techniques come out too dry or too wet. This was perfect. I guess the cream plus cornstarch does it, would be interested to know the chemistry. I haven’t seen this technique anywhere else. Doing the whole thing in the blender is another bonus (though now I’ll have to get another blender – one for the eggs and one for the pancake batter!).

    I don’t think you have to be quite so precise as the recipe calls for. I poured half the eggs into a twelve inch skillet – worked just fine. Also had to fiddle with the heat a little, as initially the pan wasn’t hot enough to cook the eggs through, but this wasn’t a problem either. I wouldn’t bother with hovering water drops (what the heck is that, anyway?) or countdowns. Just cook’em until they’re done.

  2. 2

    Alton Brown likes science, so here’s a word problem. I don’t have a 10 inch skillet. Instead, I have a twelve inch skillet, and an eight inch skillet. How can I make this dish?

    Possible answer: The area of a circle is pi times the radius squared. Therefore, the area of the twelve inch skillet is over twice that of a ten inch skillet. So, if I heat both the twelve inch and the eight inch skillet, I should be able to pour two-thirds into the first and the last third into the second and have all the eggs done at once. Now, will it work in practice?

    • 3

      Sorry, screwed up the math. You should be able to pour about one half of the mixture into the twelve inch skillet. Then you could pour in the second half, still easier than doing it three times. If the math holds. Will report back tomorrow.

  3. 4

    I watched you make this on your Facebook live demo, and knew I had to try it. Supremely glad I did! Now I don’t want eggs any other way. That’s not a bad thing, right?

  4. 5

    Wow! I did not have any harissa so I used chili garlic sauce instead. I also was out of
    heavy cream, but substituted half and half instead. It was amazing. I will be
    looking for harissa and picking up some heavy cream to try the recipe as stated and
    I’m sure it will not disappoint. Thanks for the recipe AB!

  5. 6

    I used sambal oelek in place of the harissa and hot sauce.

    I will never, ever use another scrambled egg recipe or technique. They turned out absolutely perfect in my antique cast iron.

  6. 7

    Harissa paste…could not find it locally in the short notice i need it for, BUT I did find Harissa sauce at Whole foods. It’s a tad runnier so should I add more corn starch per chance or just cook it a tad longer??

  7. 10

    Hmm, delicious. Tastes a lot like chorizo and eggs to me.

    For those of you wondering where to get harissa paste, you can get it from Amazon.

  8. 11

    Made this recipe this morning. Kinda. Words of advice, though! Alton has this down to a science; trust the man! I have 3 children, myself and my husband to feed. I though to myself, surely it’ll work just fine if I dump it all in. No!! Do it the way he says to do it! I will be trying these again with the PROPER technique; I am confident it works — I mean, he did it live, for crying out loud!

    I don’t have special spices like harrissa paste and the like (partly because I live in the boondocks, and partly because I’d never use that kind of thing enough to offset the cost), and I don’t buy heavy cream regularly (apparently, I don’t do anything hahaha). So I used eggs, salt, milk, and cornstarch.

    Despite the fact that my pan overfloweth (well, almost) and I couldn’t use the no heat technique (eeehh….ya know; plus I have two 2 year olds so I like to make *sure* theirs are completely cooked through…or they won’t eat them anyways…so medium-low it is!) these still turned out beautifully. They were fluffy and not the least bit runny despite not actually cooking them for as long as I typically do (I’m actually attributing thst to the cornstarch).

    I realize I’m long-winded, but if you take nothing else away…

    Just…just don’t put the whole batch in at once.

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