Slow-Cooked Eggs?
Breakfast is the most important meal of the day. Whether you eat cereal, toast, pancakes or eggs a good breakfast will set you up for the day. It will give you the energy to get going and get things done. Now let’s talk specifically about scrambled eggs.
Everyone pretty much knows how to scramble an egg. I mean, just crack it into a frying pan and whisk it around until the yolk and white are mixed together and cooked. It’s that simple right? Well, that’s one way to do it. However, if you’re after a more elegant result that replicates what you receive when you order brunch at your local cafe, then this recipe will give you that.
Who would’ve thought that the best way to cook scrambled eggs was to slow-cook them on the stove top? I found this recipe after being curious. Cafes did something to make the eggs creamy, silky and oh so yummy. There are actually several ways to do this. Gordon Ramsay uses creme fraiche and butter, others just loads of butter. I personally prefer to use cream. I find it does the job that both creme fraiche and butter does together. After all, who regularly keeps creme fraiche in their fridge?!
Give this scrambled eggs recipe a go. It’s delicious. Just takes a bit longer than regular scrambled eggs but the wait is worthwhile. My two girls love it when I make it for them. It’s a treat as more often than not I’ll give them poached egg. But if you are after a really good scrambled egg recipe, look no further.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Creamy Scrambled Eggs
Ingredients
- 2 large Eggs
- 1 teaspoon butter, optional
- 1.5 tablespoons heavy cream
- 1/4 teaspoon salt
- Pepper
- Chopped fresh herbs, optional
Instructions
- Begin warming your pan: Place the pan over the lowest heat you have available on your stove. If you don't have a good non-stick pan, add a teaspoon of butter and let it begin to melt while you whisk the eggs.
- Crack the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy. Add the salt, a few grinds of pepper and cream into the eggs. Whisk to combine.
- Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
- Cook the eggs for 10 to 12 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy. Then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
- Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost - but not quite - as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
- Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove, but if you'd like to keep them warm for a little while, see the instructions below.