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Introduction:
For something as simple as scrambled eggs, it’s surprising how easy it is to get them wrong. Many of us grew up whisking eggs with milk, tossing them into a hot pan, and stirring frantically. But what if I told you there’s a foolproof method that yields soft, creamy, custard-like eggs every time — and doesn’t involve dairy, high heat, or overmixing? Once you try this slow-cooked, low-temp method, you'll say: “Can’t believe I’ve been doing this wrong this entire time!”
Ingredients:
4 large eggs
1 tablespoon unsalted butter
Salt, to taste
Freshly cracked black pepper, to taste
Optional: fresh chives, cheese, or crème fraîche for garnish
Preparation:
Crack the eggs into a bowl and beat gently with a fork or whisk until yolks and whites are just combined. Do not overbeat — you want a soft mixture, not a frothy one.
Heat a nonstick skillet over very low heat and add the butter. Let it melt slowly — you don’t want it to sizzle.
Pour in the eggs and let them sit undisturbed for about 10-15 seconds. Then, using a silicone spatula, gently scrape the eggs from the edges of the pan toward the center.
Keep slowly stirring and folding the eggs every 10–15 seconds. This process should take 6–10 minutes. Patience is key. Don’t crank up the heat!
Once the eggs are mostly set but still glistening and slightly runny (they’ll continue to cook off the heat), remove from the stove.
Season with salt and pepper, and garnish as desired.
Serving and Storage Tips:
Serve immediately on toast, croissants, or as part of a breakfast bowl.
These eggs are best enjoyed fresh. If you must store them, keep them in an airtight container in the fridge for up to 24 hours and reheat gently on low heat. Avoid the microwave, which can overcook them quickly.
Variation:
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