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Creamy Low-and-Slow Scrambled Eggs

This recipe highlights the art of gently cooking eggs over low heat to achieve a silky, custard-like texture. Main ingredients include farm-fresh eggs, butter, and cream, which come together to create soft, glossy curds with a luxurious finish. The final dish is tender, creamy, and visually inviting, perfect for a comforting breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs preferably farm-fresh and organic
  • 1 tablespoon unsalted butter for melting and flavor
  • 1 tablespoon heavy cream adds silkiness
  • pinch sea salt to season eggs
  • to taste black pepper freshly cracked, added at the end
  • optional fresh herbs chives or parsley, chopped

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small mixing bowl
  • Whisk

Method
 

  1. Crack the eggs into a small mixing bowl and whisk thoroughly with a fork or whisk until the yolks and whites are completely blended, about 20 seconds. Add a pinch of sea salt and a splash of heavy cream, then whisk again to combine.
  2. Place your non-stick skillet over very low heat—aim for a temperature around 70°C (160°F)—and add the butter. Let it melt gently, shimmering lightly and smelling nutty, about 1 minute.
  3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 10 seconds until it just begins to set at the edges with a slight gloss.
  4. Using a silicone spatula, gently fold the eggs from the edges toward the center, stirring slowly and carefully. Continue this process, allowing the eggs to form soft, glossy curds, every 10-15 seconds. Keep the heat low to prevent browning.
  5. As the eggs become mostly set but still slightly runny, remove the skillet from heat. The residual warmth will finish cooking the eggs to a silky, custard-like consistency, about 2 minutes total.
  6. Transfer the eggs to a plate or bowl. Let them rest for 30 seconds to settle and then sprinkle with freshly cracked black pepper and chopped herbs if using. Serve immediately to enjoy their creamy, tender texture.

Notes

For ultra-creamy eggs, avoid rushing the process. Patience and low heat are key to achieving that silky, custard-like texture. Feel free to add herbs or cheese at the end for extra flavor.