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Slow and Creamy Scrambled Eggs

This recipe features the art of making scrambled eggs slowly over gentle heat to achieve a silky, tender texture. Main ingredients include fresh eggs, butter, and a splash of cream, resulting in moist, soft curds with a custard-like appearance. The final dish is airy, creamy, and full of flavor, showcasing a delicate balance of technique and patience.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs fresh, organic preferred
  • 1 tablespoon unsalted butter melted gently
  • 1 tablespoon heavy cream optional, for extra creaminess
  • pinch flaky sea salt start small, adjust at end
  • freshly cracked black pepper to taste, added at the end
  • chopped fresh herbs chives or parsley, optional

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small bowl
  • Measuring spoons

Method
 

  1. Crack the eggs into a small bowl and add a pinch of flaky sea salt along with a splash of heavy cream if using. Gently whisk until just combined, with yolks and whites softly integrated.
  2. Place a non-stick skillet over very low heat—aim for about 90°C (194°F)—and add the butter, letting it melt slowly until it’s just foaming without browning.
  3. Pour the beaten eggs into the warm skillet and wait for about 10 seconds until they just start to set at the edges, making a gentle hissing sound.
  4. Use a silicone spatula to gently stir the eggs, pushing the curds from the edges toward the center with slow, gentle motions. Keep the heat low to prevent browning and curdling.
  5. Continue stirring slowly and steadily, allowing the eggs to form soft, slightly shiny curds. The mixture should remain moist and look custard-like after about 2–3 minutes.
  6. When the eggs are mostly set but still slightly runny, remove the skillet from the heat. The residual warmth will finish cooking the eggs to a silky, tender consistency.
  7. Add freshly cracked black pepper and chopped herbs if using. Give the eggs a final gentle fold to distribute seasonings evenly.
  8. Serve immediately on warm plates, enjoying the creamy, delicate texture that results from patience and gentle heat.

Notes

For extra richness, add a small knob of butter at the end. Keep the heat very low throughout to maintain silky, tender curds. Patience is key—resist the urge to crank up the heat for faster results.