Low And Slow Scrambled Eggs Recipes

SLOW SCRAMBLED EGGS RECIPE

Steps:

• 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.

SOFT AND CREAMY SCRAMBLED EGGS

Steps:

• Melt the butter in a medium non-stick pan over medium-low heat.
• Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
• When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
• Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
• When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

SLOW SCRAMBLED EGGS

Steps:

• Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.

THE BEST SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

LOW AND SLOW SCRAMBLED EGGS

Steps:

• 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?

FLUFFY SCRAMBLED EGGS

Steps:

• Melt butter in small skillet over medium heat.
• Whisk eggs and heavy cream together in a small bowl until light and foamy then pour onto hot butter.
• Allow bottom of eggs to set then use a spatula or egg turner to pull the egg mixture from the outside in. Continue to pull the mixture in until mixture is completely set without any more liquid.
• Remove eggs from pan. Season with salt and pepper.