Slow Cooked Scrambled Egg

(2 servings)

  • 6 large eggs
  • 2 Tablespoons butter
  • salt and pepper - to taste
  • a little patience
In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about 30 seconds.

With a rubber spatula, split the yolks. Every now and then, slowly message the eggs around the pan. Don't overdo it - you want to keep the whites white and the yolks yellow (as much as possible). If you want to add cheese or herbs, do it while the eggs are still wet.

The eggs are done when they are still tender but not overly runny - just this side of underdone. This should take about four (+ or -) minutes.

Plate the eggs and season to your liking with salt and pepper.

About This Recipe (From The Recipe Submitter):

Most American cooks treat eggs like a red headed stepchild. They over beat/work them... they use too much heat (when cooking them in a pan)... or they cook them too long. This results in really bad scrambled eggs that are dry, rubbery, flavorless, or so puffy the curds remind you of popcorn.

For great scrambled eggs you just need basicaly two ingredients... EGGS & BUTTER! Forget all those tips like adding milk... water... flour etc. etc. Eggs are one of the most delicate of foods and should be treated with tender loving care. I learned all this from Julia Child when I caught an episode from the series of Julia & Jacques [Pepin] Cooking At Home.

Scrambled eggs in their simplest form. The secret ingredient is patience.

Mr Breakfast would like to thank ChowOnBreakfast for this recipe.

Recipe number 2503. Submitted 2/8/2009.