You might think this is a strange recipe. After all, why on earth would anyone feel the need to share how they make scrambled eggs? Truth: these are nothing like “regular” scrambled eggs. These eggs are creamy, decadent and luscious. These, my friends, are slow scrambled.
You need slow scrambled eggs in your life. Take the time to stand by the stove and stir, stir, stir. Contemplate how fast time goes by these days and slow down with a simple home cooked breakfast (or lunch, or dinner!) of eggs and toast. Slow scrambling the eggs and stirring constantly gives the eggs a super-creamy, custard-like texture. Honestly, even thought it takes a bit more time, this is the only way I scramble. How do you guys like your eggs?
Slow Scrambled Eggs Recipe
serves 1
- 2 large eggs
- 1/2 tablespoon butter
- salt and pepper
Break your eggs into a small bowl or glass measuring cup. Beat throughly, until the whites and yolks are uniform and incorporated. Heat up a small, heavy-bottomed saucepan on low heat. (I like to use a non-stick pan. Add the butter and melt over low heat. Add your eggs. Usually, when you add eggs to a pan there’s a sizzle when the eggs hit the heat. You DO NOT want any sizzle whatsoever. It will almost be like you’re adding eggs to a cold pan. With a heat-proof spatula, stir your eggs. It doesn’t need to be constantly, but if you have the time, stir, stir, stir. Eventually, the low heat will start to create tiny, tiny curds – the tiny curds are what make these scrambled eggs so creamy. Keep stirring and scraping the pan with your spatula until all of the eggs are barely set and custardy. Take the pan immediately off the heat, plate and enjoy with plenty of salt and freshly cracked pepper.
I agree, cooking eggs over low heat, even fried eggs, is usually best. Sometimes, however, I make scrambled eggs in the microwave, using a broad, squat dish, such as an individual pasta bowl. Microwave a tablespoon of butter in the bowl. Swirl the melted butter all around the bowl. Add 4 beaten eggs to the bowl. Microwave the eggs 60-90 seconds (90 works for me in my 1000-watt microwave). Stir the eggs well with a fork. Keeping a close eye on the process, continue microwaving/stirring action at 30-second intervals until eggs appear just shy of the way you like them. By the time they hit your plate, they should be nigh on to perfect. Salt and pepper finish the deal.
long time reader, first time commenter.
this is the ONLY/BEST way to scramble eggs. i like to add a splash or two of half/half into my eggs before I whisk them up. adds an additional level of creaminess to them. =)
I’ve been trying to describe the difference in scrambled eggs cooked on high heat versus cooked on low heat. These eggs look right up my alley (I hate when the eggs are too hot and get that stringy stuff! Gross!)
hope you get a chance to try out this method!!
Ah. You have discovered my secret.
My favourite ever crossword clue: GSEG (9,4)
ANSWER: Scrambled Eggs
I have made this recipe a number of times, modifying it with shredded cheese. I did so well the first time, copying the process from an episode of Nero Wolfe, that my wife left the work to me from then on. It is my family’s favorite breakfast dish…and one of the few I can cook from scratch.
It is ESSENTIAL that you NOT over heat the pan!! Mine take more than 20 minutes…in the Nero Wolfe episode, Nero took 40 minutes to cook his! They ARE absolutely GLORIOUS!!
Slow scrambled is indeed the ONLY way to do it. You should try the bain-marie method (French for ‘water bath’). Basically follow this recipe but put the butter and eggs in a double boiler instead of a pan. Even creamier. Sometimes I’ll set me eggs in cheesecloth or fine strainer after to drain some of the liquid so they are perfect but not wet.