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
• Salt
• Butter

1. Take out your non-stick egg pan and warm it over low heat.
2. Whisk your eggs in a bowl and add 2 small pinches of salt and a small splash of cream.
3. Add in a knob of butter, a Tbls or so, and warm it until melted.
4. When the butter has melted, swirl it around the pan to coat, and then pour in the eggs.
5. 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!)
6. 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.
7. 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.