Patience is a virtue

Making really, really slow cooked scrambled eggs is a pain in the arse. But, the end result is so worth the bordom that is the cooking process. It is not difficult to slow cook the creamiest, smallest curd scrambled eggs. They make a show-stopping brunch item, a great “breakfast for dinner” and a swell cure for a hangover. I love to make them this time of year with some cold fresh asparagus and a chiffinade of smoked salmon over a nice piece of buttered white toast.

So, for those of you that actually want to spend half an hour or so at the stove, here’s how I do it. Some people use a double boiler, and if you want to use that method go ahead and look it up on google or something. For me, this is the ultimate way to scramble an egg…

You will need for one serving:

2 double yolk eggs (I get mine at Goffle Poultry Farm in Wyckoff) If you don’t use double yolk eggs, and admittedly most people don’t, then go ahead and use two eggs and one egg yolk.

1/8 cup double cream (when I made them today, I had no heavy cream, but as you’ll see in the pictures, I do have unhomogenized milk, and I simply didn’t shake the cream from the top)

Salt and pepper

1 T butter

The patience of Job, or at least your phone in hand.

Here’s the method

Heat a non-stick sauté pan on the lowest possible heat and drop the butter in
While that melts (it will take a bit, and you’ll start to see what you are in for) combine the eggs, the yolk and the cream with a dibble of salt and pepper. Whisk until nice and combined. You don’t want to see any big globs of egg white (how gross is that?)
That done, go ahead and add the egg mixture to your sauté pan.
With a wooden spoon or spatula slowly (and I mean slowly) start to stir your eggs. Call you college roommate and catch up for a while as you stir and see nothing much happening.
Eventually, little curds will appear as the mixture thickens and starts to look a little like lemon curd.
Keep stirring and call your best friend and gossip away, or call and make a hair appointment, just do something as you keep the eggs moving.

Eventually, they will have a beautiful sheen and be creamy and cooked through. You’ll know the moment, and I tried to take some pictures to show you the moment.
Good luck, and let me know how it goes!