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Perfect Slow Scrambled Eggs

This dish features eggs gently cooked over low heat, resulting in luxuriously creamy and tender curds. Main ingredients include fresh eggs, butter, and optional cream or herbs, which contribute to a velvety final texture and bright flavor. The process emphasizes patience, constant gentle stirring, and mindful handling for the ultimate breakfast experience.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs fresh, preferably organic
  • 1 tablespoon butter European-style preferred
  • 1 tablespoon cream or milk optional, for extra creaminess
  • to taste salt preferably fine sea salt
  • to taste freshly ground pepper for brightness
  • optional herbs (chives or parsley) finely chopped, added at the end

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small mixing bowl
  • Whisk

Method
 

  1. Crack the eggs into a small mixing bowl, add a pinch of salt, and a splash of cream or milk if using. Whisk vigorously until the mixture is frothy and evenly combined.
  2. Place your non-stick skillet over the lowest heat setting and add the butter. Let it melt slowly, listening for a gentle sizzling and watching for a slight foaming without browning.
  3. Pour the beaten eggs into the skillet once the butter is just bubbling, then let them sit undisturbed for about 10 seconds, so the eggs start to set at the edges.
  4. Begin gently stirring the eggs with your silicone spatula, pushing the curds from the edges toward the center, maintaining a slow, circular motion. Keep the heat low and the movement gentle.
  5. Continue stirring slowly and evenly, allowing the eggs to softly curdle and become glossy. This process should take about 30 seconds to a minute, during which the eggs will gradually thicken and form tender, moist curds.
  6. Once the eggs look creamy, slightly translucent, and softly set, remove the skillet from the heat. They will continue to cook slightly from residual warmth, so it's best to take them off just before they are fully firm.
  7. Gently fold in freshly chopped herbs if desired, and give the eggs a final stir. Taste and adjust seasoning with additional salt or pepper as needed.
  8. Serve immediately on a warm plate, enjoying the soft, velvety texture with a subtle shine and bright flavor from the herbs and seasoning.

Notes

Patience and low heat are key to achieving the perfect creamy texture. Remove the eggs from heat slightly before they are fully set to prevent overcooking.