Very Slow Cooked Scrambled Eggs. The Best Eggs You'll Ever Eat!
People who wouldn't bat an eye at 20 or 30 minutes in the kitchen on a weekend morning in the production of pancakes or waffles or other such foodstuffs think I'm crazy when I tell them that the key to great scrambled eggs is a long, slow, 20 minutes or so of cooking.
But, if you're willing to slow things down to a snail's pace and willing to watch with infinite patience as that pan of whisked eggs transforms into creamy curds, I can promise you the best eggs you've ever eaten in your life. Guaranteed!
These scrambled eggs are light years removed from rubbery quick-fried versions. They are intensely creamy and rich and soft and decadent – they are just better, and once you make them slowly just once you will be a lifelong convert…and you will need to start waking up 20 minutes earlier on weekend mornings!
Slow cooked scrambled eggs (for 2)
- 4 large and fresh eggs
- A splash of cream
- Take out your non-stick egg pan and warm it over low heat.
- Whisk your eggs in a bowl and add 2 small pinches of salt and a small splash of cream.
- Add in a knob of butter, a Tbls or so, and warm it until melted.
- When the butter has melted, swirl it around the pan to coat, and then pour in the eggs.
- Grab a wooden spoon and start stirring the eggs. You will be stirring the eggs pretty much continuously for the next 20 minutes or so! (It will be worth it!)
- Although the eggs will remain liquid for quite a while, just keep on stirring them. The constant stirring ensures a very small curd and a very creamy end result. If the eggs begin to set too soon (within the first 5-10 minutes) the heat is too high. Try lifting the pan off of the heat about half of the time as you continue to stir.
- After 15-30 minutes, you will have achieved scrambled egg perfection. Small, intensely creamy and delicious curds of egg – the time spent is well worth it! Remember that the eggs will continue cooking for a moment even after removed from the heat and from the pan, so take them off just before they are set to your liking.
If you are having trouble maintaining a low enough temperature (Which is sometimes an issue with gas ranges) you might want to try scrambling these on the top of a double boiler with very gently simmering water underneath.
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