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
- 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.