Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 1 cup sweet corn kernels (fresh, frozen thawed, or canned drained)
- 2 tablespoons unsalted butter, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon thin-sliced scallions (optional)
Do This
- 1) Whisk eggs, milk, salt, and pepper until fully blended.
- 2) Heat a nonstick skillet over medium heat and melt 1 tablespoon butter.
- 3) Add corn and cook 2–3 minutes until hot and lightly glossy.
- 4) Turn heat to medium-low and add remaining 1 tablespoon butter.
- 5) Pour in eggs; stir slowly with a spatula, scraping the pan, 3–4 minutes.
- 6) When eggs are softly set and still shiny, fold in corn (and scallions if using).
- 7) Remove from heat immediately; let sit 30 seconds, then serve warm.
Why You’ll Love This Recipe
- Comforting, homestyle flavor with naturally sweet corn and creamy, soft eggs.
- Quick and reliable: ready in about 15 minutes with simple pantry staples.
- Light seasoning keeps it versatile for breakfast, lunch, or an easy dinner.
- Great texture contrast: tender curds with juicy corn kernels in every bite.
Grocery List
- Produce: scallions (optional)
- Dairy: large eggs, whole milk, unsalted butter
- Pantry: sweet corn kernels (fresh/frozen/canned), kosher salt, black pepper
Full Ingredients
For the Egg and Corn Scramble
- Sweet corn kernels: 1 cup (about 165 g) fresh, or frozen (thawed), or canned (drained well)
- Unsalted butter: 2 tablespoons (28 g), divided
- Large eggs: 4
- Whole milk: 2 tablespoons (30 ml)
- Kosher salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon, plus more to taste
Optional Finish
- Scallions: 1 tablespoon thin-sliced (green parts), for a mild oniony bite
- Extra butter: 1 teaspoon (5 g) to melt on top, for a richer finish
Step-by-Step Instructions
Step 1: Prep the corn and crack the eggs
If using frozen corn, thaw it completely and pat dry with a paper towel (this helps prevent watery eggs). If using canned corn, drain thoroughly and pat dry. Fresh corn kernels can go in as-is.
Crack 4 large eggs into a medium bowl.
Step 2: Whisk the eggs for soft, even curds
Add 2 tablespoons (30 ml) whole milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the eggs. Whisk for 20–30 seconds until the mixture is uniform and slightly frothy, with no streaks of egg white remaining.
This small amount of milk keeps the scramble tender while still tasting like eggs (not custard).
Step 3: Warm the corn in butter
Place a 10-inch nonstick skillet over medium heat for 1 minute. Add 1 tablespoon (14 g) unsalted butter and let it melt, coating the pan.
Add the corn and cook for 2 to 3 minutes, stirring occasionally, until the kernels are heated through and glossy. You’re not trying to brown it heavily; just warm it and bring out its sweetness.
Step 4: Lower the heat before adding the eggs
Turn the burner down to medium-low heat. Add the remaining 1 tablespoon (14 g) butter and let it melt fully.
Keeping the heat moderate is the key to “soft-scrambled” eggs. High heat will tighten the proteins too quickly and push out moisture.
Step 5: Scramble slowly for soft, creamy eggs
Pour the whisked eggs into the skillet. Wait about 10 seconds, then begin gently stirring with a silicone spatula.
Use slow, steady strokes, scraping the bottom and sweeping the eggs across the pan to form medium-soft curds. Continue for 3 to 4 minutes, adjusting the heat as needed so the eggs never sizzle aggressively.
Stop stirring occasionally for a few seconds to let curds form, then gently fold them over. The eggs are ready when they look softly set but still slightly shiny and moist.
Step 6: Fold in the corn and finish
Once the eggs are almost done (still glossy), fold the warmed corn through the eggs. If using scallions, add 1 tablespoon now.
Cook for 30 to 60 seconds, just until the corn is evenly distributed and the eggs are softly set.
Step 7: Rest briefly and serve warm
Remove the skillet from the heat and let the scramble rest for 30 seconds. The residual heat will gently finish cooking without drying the eggs out.
Taste and add a pinch more salt or pepper if you like. Serve immediately while the eggs are tender and creamy.
Pro Tips
- Dry corn = creamy eggs: Thawed frozen corn can release water. Pat it dry so your scramble stays rich, not watery.
- Medium-low heat is non-negotiable: Soft scrambles come from gentle heat and patient stirring, not speed.
- Pull early, not late: Eggs keep cooking off the heat. Take them off when they still look a little glossy.
- Use a silicone spatula: It scrapes the pan cleanly and helps form tender curds without tearing them up.
- Nonstick makes it easier: If using stainless steel, preheat well and keep the heat lower to prevent sticking.
Variations
- Cheesy corn scramble: Add 1/4 cup (25 g) shredded mild cheddar during the last 30 seconds for a gentle, melty finish.
- Southwest-style: Add 1/4 teaspoon ground cumin and serve with warm tortillas and salsa (season gradually so it stays “light”).
- Veggie boost: Sauté 1/2 cup (75 g) diced bell pepper with the corn for 3–4 minutes before adding eggs.
Storage & Make-Ahead
Soft scrambled eggs are best eaten right away. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a nonstick skillet over low heat for 2 to 3 minutes with a small knob of butter, stirring slowly, just until warmed through (avoid the microwave if you want to keep the texture tender). For make-ahead, you can measure and prep the corn and whisk the eggs (without salt) up to 12 hours ahead; store covered in the fridge and add salt right before cooking.
Nutrition (per serving)
Approximate, per serving (1/2 recipe): 310 calories, 20 g protein, 20 g fat, 15 g carbohydrates, 2 g fiber, 6 g sugars, 420 mg sodium.
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