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

    Just to clarify, should it be “starts” or “stops” in Step 3?
    3. Add the butter. As soon as it ***stops*** sizzling, kill heat.

    • 2

      “Stop” as stated in recipe is correct.

      Remember that butter has both fat and water. The sizzling is the water reaching 212F and then evaporating. Once the water is gone, the fat can climb to a higher temperature and thus cook the eggs even after pan is off heat.

  2. 4

    Wonderful facebook video! Keep them coming. Will try the eggs as soon as I track down the harissa paste.
    Are you still riding you motorcyle? Please post pics.

  3. 5
    Virginia L

    Can I use potato starch to sub for cornstarch? I’ve also seen a lot of scrambled eggs recipe that cook over low heat for many minutes to get them super fluffy. What is your opinion of that?

    • 7

      I just made these using coconut milk (from a can, not a box) and it came out great. Coconut cream would probably work even better.

  4. 8

    Hi Alton … you are so very entertaining … thanks for hanging with me this morning … I periodically blend my eggs … I use half n half …. like you, I don’t eat them every day … talk to me about tumeric … how long will the eggs keep in the fridge? I am looking forward to another visit …

  5. 9

    This was just perfect! I think I’ll make these 20 nd eggs while I sit down with the GOP debate tomorrow night. Instead of popcorn LOL! You are the best Alton! Love seeing you live in Nashville.

  6. 11

    This looks so delicious! I can’t wait to try it out. I will probably substitute the harissa paste, though, as I’m eager to try this tomorrow! I wonder if there is a healthier sub for the heavy cream so this can be a daily meal… Thanks for sharing and I look forward to seing more!

  7. 13
    Alex Moran

    That sauce sounds amazingly similar to Korean chili paste. I will probably substitute that when I try this since my wife always has that around the house.

  8. 15

    Thanks for posting! Do you make 1/3 every day for three days or are you supposed to use all of the mixture in three individual servings at the same time?

  9. 16

    Where do you buy the harissa? I’m sure online would be a viable source, but I’m curious as to what types of stores might carry it.

  10. 18
    Donald Thornburg

    It’s great to watch you out of the shadow of cutthroat kitchen ! Your still my favorite chef – innovator – and executive cook ! Great recipe without the swamp water . Being on live FB and sharing your culinary expertise – is a great idea ! Looking forward to more . Thanks !

  11. 20
    Stephanie O.

    OH!!! And I’ll be looking forward to more of these live broadcasts…too awesome! And yes, you did look very handsome tonight. 🙂

  12. 21
    Sarah Puckett

    Loved your video on facebook and can’t wait to try this! I also really appreciate the tip on getting rid of gross, watery, eggs. Thanks for sharing and entertaining!

  13. 30

    It was awesome to watch you cook again, Alton. (Mr. Brown? Sorry for any over-familiarity!) I think the little counter on your Facebook live feed topped out around 41,000. I look forward to seeing more; thanks for sharing!

    P.S. – Is Good Eats… ah, nevermind.

+ Leave a Comment