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.
34 Comments
February 13, 2014 at 6:46 am
Scrambled eggs are my life recently – I need to sloooooow it down!
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steph says:
February 13, 2014 at 5:05 pm
life, like eggs, sometimes gets scrambled ;)
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February 13, 2014 at 7:18 am
There’s nothing worse than bad scrambled eggs – like you get at most hotels, no matter how many stars it has. What I find interesting is that you don’t use any cream in this recipe. I always measure 1 tbsp cream per egg. Have to make this recipe for breakfast tomorrow!
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steph says:
February 13, 2014 at 4:56 pm
sometimes, if i have cream on hand i’ll use it, but they really don’t need it if you stick to the low-low heat.
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February 16, 2014 at 2:53 am
Made it and yes, it was super-duber creamy.
Hope you have a lovely Sunday,
SiniReply
steph says:
February 16, 2014 at 6:05 pm
Hi Sini,
Ooh, I’m glad you liked them!
Jim B. says:
February 13, 2014 at 8:13 am
I make these sometimes, when I have the time and patience to do them right, and they are truly awesome, worth the extra effort. I always add some extra fat whisked in with the eggs, usually some marscapone or heavy cream, and a dollop of whole grain mustard. I’ll sometimes finish it with a few drops of truffle oil, very decadant and delicious! Slow is the key, the whole cooking process should take about 15-20 minutes.
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steph says:
February 13, 2014 at 4:55 pm
oh, i’m going to have to try the whole grain mustard! i LOVE whole grain mustard
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Eileen says:
February 13, 2014 at 10:40 am
Yes! The long, slow scramble really transforms eggs, doesn’t it? I don’t often have the patience for it (and honestly there is a fair preference for migas instead of plain scramble in our house), but when I do? SO good.
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steph says:
February 13, 2014 at 4:54 pm
totally transformative! i haven’t had migas before, but i just googled it and it sounds delicious!
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Fiona says:
February 13, 2014 at 1:41 pm
I used to not be so keen on eggs cooked like this but I am definitely coming round to the idea of slow-cooked scrambled eggs. They taste especially good with some smoked salmon and English muffins!
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steph says:
February 13, 2014 at 4:52 pm
mmm, english muffins and smoked salmon with slow scrambled eggs sounds delicious!
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Alexandra says:
February 13, 2014 at 4:33 pm
My mom taught me how to make eggs like this as a kid (+ a splash of milk) but I haven’t made them slowly in years. I was just thinking about it today actually. Thanks for taking me back :)
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steph says:
February 13, 2014 at 4:52 pm
that’s so sweet. i love it when food is nostalgic!
See AlsoSweeney Potatoes RecipeReply
Silvia says:
February 14, 2014 at 11:36 pm
Another great idea of scrumbled eggs is to do it adding a banana. Its absolutly delicious, you should try it :)
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Sophie says:
February 17, 2014 at 9:10 am
Oh gosh, after seeing Gordon Ramsay do eggs this way once I always try to make time to do my scrambled eggs this way! Thanks for reminding me (I am more poached/soft-boiled eggs these days) to do them again! I made them once for my paleo friends for breakfast, forgetting that she hates “wet” eggs, but I think I may have made a convert out of her since they are in fact nearly completely cooked. Thumbs up to the side of thick toast and sauteed veg!
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Michael says:
February 23, 2014 at 12:12 am
This is my preferred method as well–except that I whisk salt into the eggs. I like salty eggs. But there is another technique that’s worth playing around with: when you whisk the eggs (and salt, and maybe some cream), do so in the stainless steel milk steamer that came with your espresso machine. Then steam the eggs like you’re making a latte. Sounds like a chemistry experiment, but two things happen: first, all the steam makes the eggs incredibly light and fluffy and increases their volume; second, because the scramble is being heated uniformly, the entire mass goes from liquid to solid in about three seconds–at precisely the perfect temperature.
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Neal R. says:
March 31, 2014 at 5:40 pm
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.
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dave tuttle says:
May 2, 2014 at 10:31 am
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. =)
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tara says:
June 4, 2014 at 10:55 am
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!)
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steph says:
June 4, 2014 at 2:49 pm
hope you get a chance to try out this method!!
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Mark says:
July 3, 2014 at 12:48 pm
Ah. You have discovered my secret.
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Craig says:
December 14, 2014 at 10:27 am
My favourite ever crossword clue: GSEG (9,4)
ANSWER: Scrambled Eggs
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Wayne Cook says:
December 27, 2014 at 12:01 pm
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!!
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Nathan says:
April 18, 2015 at 5:01 pm
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.
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Alice says:
December 15, 2015 at 7:16 am
this revolutionized the way I make eggs. Applied the low heat method to all styles of cooking my eggs and honestly they come out perfect every time
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chris says:
March 27, 2018 at 11:36 pm
i like some bacon also
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Nole Buddy says:
May 23, 2019 at 1:46 am
Nutmeg anyone?
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Allison Hamff says:
April 20, 2021 at 8:19 am
My maternal grandmother, who was a phenomenal cook, liked her eggs dry as they could be. I remember her once ordering scrambled eggs at a restaurant and saying “with no gelatinous-like substance” and thinking that was such a strange way to say it. As much as I truly loved everything else she made, I didn’t care for her scrambled eggs. This is the perfect way to make them, and now I am craving them for dinner tonight. :)Reply
