Perfect Scrambled Eggs

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I could be considered one of those, ahm, how shall I say, particular people when it comes to my scrambled eggs.  I don’t really want anyone faffing around in my kitchen when I can do it better.  Gosh I sound like my father. Anyway, I normally make my morning eggs fairly healthy- some spinach, a higher ratio of egg whites to egg yolks, and definitely no cream.  However, given the Easter holiday, I thought it would be a nice treat to have something a bit more decadent.

A bit of cream, a bit more butter, a really low flame and 30 minutes later… perfect scrambled eggs. Now I know what you’re thinking- 30 minutes for scrambled eggs? What’s wrong with this girl?  I know. I’m not saying that this is an everyday egg. You can turn up the flame and cook it faster- Mark Bittman writes about it here- but I just don’t think it’s as good.  As Ruth Reichl writes, “scrambled eggs, cooked with great patience, have a texture like velvet and a taste that reminds you why you want to be alive.”  Amen, sister.

Perfect Scrambled Eggs

Yield: 2 servings

4 eggs
2 Tbls. cream
2 Tbls. butter
salt & pepper to taste
Thick cut country bread, toasted

Crack 4 eggs into a small bowl, adding cream, salt and pepper.  Whisk with a fork and set aside.  In a small saucepan on low heat, melt butter and the add egg mixture.  Using a spatula, stir eggs to ensure they are cooking evenly. During the first ten minutes, it will seem like nothing is happening, but continue stirring until the mixture thickens.  After 20-30 minutes you will have perfectly soft and velvety eggs.  Serve with toasted country bread.

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These soft scrambled eggs are custardy and decadent and make for a special morning treat. Oh and if you’re looking for an Easter giggle, check out this year’s Peeps show.  My personal favorite: L.L. Peep.

Happy Easter!

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6 responses to “Perfect Scrambled Eggs

  1. Gosh, I’m learning tonight on WP. I’ve never tried cooking scrambled eggs this long before, even though I never use a high nor moderate heat. Will have to try them this way. Normally I would use cream for scrambled eggs on Christmas Day with smoked salmon and melba toast (if I can be bothered with the toast).

    • I swear it makes such a difference! Even if you don’t add the cream, the longer cooking results in small, soft curds of delicious eggs- like velvet.. Eggs with smoked salmon on toast sounds lovely- I’ll have to try that.

  2. Pingback: Favorite Breakfast Dishes + Recipes | minimal + lovely·

  3. Pingback: Cheddar Biscuits with Honey Butter | Lucy Jane Cakes·

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