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Very Slow Cooked Scrambled Eggs. The Best Eggs You'll Ever Eat!

Updated on January 18, 2011

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.


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    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      Thanks for the excellent tip, Phil - that cream in the eggs idea is great!

    • profile image

      Phil Johnson 

      8 years ago

      I've been making my scrambled eggs this way for years - Ever since I picked up the idea from a Roux Brothers cookbook - and can confirm that they taste brilliant!

      A couple of points though:

      1) IMHO they taste much better with freshly ground black pepper added when you beat the eggs, instead of salt.

      2) You can cook them to the point they are ready and THEN add the cream, mix and leave to one side. They stop cooking at that point and then can be left until about 5 minutes before you want them.

      Then just warm through, gently, and they will thicken up to the consistency they had prior to adding the cream.

    • profile image


      8 years ago

      A very good recipe. A couple things to note: 1) If you are making this for two you may want to add two more eggs, as the eggs disappear in presented size. (The eggs are the same eggs, just more dense, and appear smaller on the plate.) 2) "Low" temperature can vary between "low" and "2" on a ceramic cooktop--I had my eggs on "low" for the first 20 minutes and then turned up near 2 for the final 5 or so minutes. Flavor is delicious--I would recommend a hint more salt, and pepper added after cooking.

    • nadp profile image


      8 years ago from WEST PALM BEACH, FLORIDA

      Sounds great - scrambled eggs are my favorite - and this sounds like the ultimate scrambled egg!

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      Hi Dianne,

      Sorry, I've never heard of such a technique, but it sounds very intriguing!

    • profile image


      8 years ago

      Hi there found your hub while searching for a way of cooking eggs slow,my mum used to cook eggs in a pan very slowly she called it slowegg but she would cover her pan and not touch the egg until cooked the result was very solid but soft egg,wish i had taken more notice of how she made them,i will try the scrambbled eggs your way,but if you can help me with my mums version id be most grateful

    • Truth From Truth profile image

      Truth From Truth 

      9 years ago from Michigan

      Good hub, I will try my eggs slow next time.

    • Anamika S profile image

      Anamika S Jain 

      9 years ago from Mumbai - Maharashtra, India

      Your Slow Cooked Scrambled Eggs looks great. I am going to give it a try.

    • Jerilee Wei profile image

      Jerilee Wei 

      9 years ago from United States

      Well, I'll certainly give it a try. I would have never guessed were it not for your great hub.

    • marisuewrites profile image


      9 years ago from USA

      I love soft scrambled eggs, but most people way over-cook them. You have great ideas and cooking strategies. =))

    • Journey * profile image

      Nyesha Pagnou MPH 

      9 years ago from USA

      Hi John, it's true. I've never thought about cooking eggs for such a long time but if we can spend that amount of time on other breakfast food (such as pancakes like you say), why not eggs. I'll give this cooking method a try sometime. Thanks for sharing.-Journey*

    • jim10 profile image


      9 years ago from ma

      These scrambled eggs sound wonderful. I usually make scrambled eggs when I need a faster breakfast though. But, Easter is coming up and I always have the whole family over for breakfast. So I will give it a try then. I will just need to increase the amount of eggs by a dozen or two. I always use milk since it is what is on hand. But, I will give cream a try. Thanks.


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