Scrambled eggs are the first breakfast dish that most people learn to make because you’re ten, you try to make a fried egg, you mess up, and blam! Scrambled eggs. Over time you learn to add milk, maybe some cheese or chives or something, but scrambled eggs are pretty much scrambled eggs, and you move on to poached eggs or baked eggs when you want to do something nice. But I am here to tell you that slow scrambled eggs are the fluffiest, most delicious and wonderful egg dish around. It’s time to give scrambled eggs another look.
The trick to making slow scrambled eggs is to have faith that they will, eventually, cook. You keep the heat low and you stir often and nothing happens and nothing happens and you are tempted to turn up the heat. Don’t do it. Eventually they will cook and they will be fantastic and worth every minute you waited.
Slow Scrambled Eggs (adapted from Mark Bittman’s How to Cook Everything)
5 large eggs
1/4 cup cream
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons parmesan
Place a medium-sized skillet over low heat, and after several minutes add the butter.
While the skillet is heating up, whisk the eggs briefly in a large bowl. Add the cream and a reasonable amount of salt and continue to whisk the ingredients.
Once the butter has melted and bubbled, slowly pour the egg mixture into the skillet. Gently stir the mixture with a wooden spoon every so often. After 10 minutes, ribbons will begin to form, keep waiting and stirring gently.
After 25 minutes, large curds will begin to form. Keep the egg from sticking by stirring and wait for the eggs to cook to your desired consistency (somewhere between 30 and 40 minutes total cook time). Just before you pull the eggs, check the salt, give a few twists of pepper, and add the parmesan.