Notes
I love to experiment with different ways of cooking eggs because they’re the perfect canvas to explore different methods, techniques, and types of heat.
With these eggs, we utilize a low-and-slow method, along with constant motion, to produce an incredible creamy texture for the eggs. This is best done with a ceramic pan (since you’ll get some nice non-stick properties), but it can also be done with a stainless steel pan. If you do that, you’ll want to pre-heat the pan to “seal” it, then turn the heat down before adding in the butter.
I like to add in an extra knob of butter during the cooking process to really up the richness and creaminess of the eggs. You can also add in a bit of creme fraiche or heavy cream instead. The core of this technique, however, is the use of low heat and constant stirring of the eggs. Even without extra ingredients, this method will produce deliciously soft and creamy scrambled eggs.
Ingredients
- eggs
- butter
- salt
(optional)
- creme fraiche or heavy cream
Process
Crack your eggs into a bowl, add in a pinch of salt, and then give them a nice strong whisk until they’re uniform.
Heat a pan over low heat and add in a knob of butter. Allow the butter to melt, and swirl it around the pan to cover.
Pour in your eggs and start stirring immediately with a silicone spatula. You want to keep stirring throughout the whole process, even if it moves a bit slow. Constant motion is crucial here— if the eggs aren’t moving, the heat from the pan will cause them to “set,” which will produce a dryer texture.
When the eggs are starting to look mostly cooked through, add in another knob of butter (or a dollop of creme fraiche or heavy cream) and turn off the heat.
Keep the eggs moving to incorporate the butter and allow them to finish cooking with the residual heat from the pan.
Once they’re fully cooked but still soft and creamy, pull them onto a plate.
You can add some fresh chopped herbs, hot sauce, or chile flakes, but these are good enough to have on their own.
Enjoy!
