Lunch: Low and Slow Scrambled Eggs

Ingredients

8 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil
Cooked bacon, for serving

Instructions

In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time.
Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?

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