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
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.
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.