Slow Scrambled Eggs With Prosciutto Recipes

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LOW AND SLOW SCRAMBLED EGGS



Low and Slow Scrambled Eggs image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

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

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?

SLOW SCRAMBLED EGGS



Slow Scrambled Eggs image

Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 3

4 tablespoons unsalted butter
12 large eggs, lightly beaten
Kosher salt

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.

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