Yield
Makes: 6 to 36 servings; 1 to 2 eggs per person
Photo: James Carrier

How to Make It

Step 1

In a bowl, beat eggs to blend. In a 1- to 3-quart pan (depending on amount being cooked), blend broth with cornstarch. Stir over high heat until boiling. Let cool slightly (or cover and chill up to 1 day). Whisk broth mixture into eggs.

Step 2

Set a frying pan (see below for size) over medium heat. Add butter; when melted, pour in the egg mixture. With a heat-resistant flexible spatula, or a wide metal one, push cooked eggs from pan bottom and sides, letting liquid mixture flow against hot pan; for creamiest texture, don't stir. Cook until eggs are firm but still moist and shiny on top (they must be at least 160° for egg safety), 3 to 20 minutes.

Step 3

6 large eggs; 5 tablespoons fat-skimmed chicken broth; 1/2 teaspoons cornstarch and butter (or margarine), each; frying pan, 8 to 10 inches wide

Step 4

12 large eggs; 2/3 cup fat-skimmed chicken broth; 1 tablespoon cornstarch and butter (or margarine), each; frying pan, 10 to 12 inches wide

Step 5

18 large eggs; 1 cup fat-skimmed chicken broth; 1 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

Step 6

24 large eggs; 1 1/2 cups fat-skimmed chicken broth; 2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

Step 7

30 large eggs; 1 3/4 cups fat-skimmed chicken broth; 2 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

Step 8

36 large eggs; 2 cups fat-skimmed chicken broth; 3 tablespoons cornstarch and butter (or margarine), each; frying pan, 14 to 16 inches wide

Step 9

Nutritional analysis per egg.

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