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Slow-Cooked Silky Scrambled Eggs

This recipe focuses on gently cooking eggs over low heat to achieve a luxuriously silky, custard-like texture. Main ingredients include fresh large eggs, butter, and optional cream, which contribute to their rich, tender consistency. The final appearance is soft, creamy, and slightly glossy, with a delicate, spoonable consistency perfect for a comforting breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs preferably fresh, farm-fresh
  • 1 tablespoon unsalted butter for melting and flavor
  • 1 tablespoon heavy cream optional, for extra creaminess
  • to taste salt season after whisking

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small bowl
  • Whisk or fork

Method
 

  1. Crack the eggs into a small bowl and whisk vigorously until the whites and yolks are fully combined, creating a uniform yellow mixture. Whisk in a pinch of salt and a splash of heavy cream if using, until smooth and slightly frothy.
  2. Place a non-stick skillet over very low heat—just warm enough to see gentle movement—and add the butter. Let it melt slowly, shimmering but not browned, releasing a nutty aroma.
  3. Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10 seconds until the edges start to set and become slightly opaque.
  4. Gently push the eggs from the edges toward the center using a silicone spatula, folding slowly and carefully to encourage a silky, custard-like texture. Keep the motion gentle and deliberate.
  5. Continue gently stirring and folding every 15-20 seconds, maintaining the low heat. The eggs will gradually thicken and become glossy, resembling a delicate custard.
  6. Once the eggs are mostly set but still slightly runny in the center, remove the skillet from the heat. Let the residual warmth finish cooking the eggs for about 30 seconds, resulting in a silky, custard-like consistency.
  7. Gently transfer the eggs to a warm plate. Taste and adjust seasoning with more salt if needed. Serve immediately, garnished with fresh herbs or a pinch of flaky sea salt for added brightness.

Notes

Patience and gentle heat are key. Avoid rushing to keep the eggs silky and custard-like. For extra richness, add a little more cream or a pat of butter before serving.