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Creamy, Custardy Scrambled Eggs – vegetarian recipe
Stav Kogan

Creamy, Custardy Scrambled Eggs

A slow-cooked masterpiece, this recipe yields unbelievably creamy, custardy, and luxurious scrambled eggs. Perfect for a lazy weekend brunch or a special breakfast-for-dinner, it's a simple yet spectacular dish where patience is the secret ingredient.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serving
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 4 to 5 large eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) (1 fl oz) heavy cream
  • 2 tablespoons (28 g) (0.99 oz) unsalted butter or extra virgin olive oil
  • for Perfect Scrambled Eggs
  • The secret to creamy, custardy eggs is cooking them low and slow. Rushing with high heat will only result in a tough, dry scramble. Be patient!
  • For a richer texture with beautiful streaks of yellow and white, whisk the eggs just until the yolks and whites are combined. Don't overdo it.
  • Gently fold in delicate additions like fresh herbs (chives, parsley) or soft cheeses (goat cheese, cream cheese) during the last minute of cooking to preserve their flavor and texture.

Method
 

  1. In a medium bowl, crack the eggs.
  2. Whisk gently until the yolks and whites are just combined—be careful not to overbeat.
  3. Stir in the heavy cream and season generously with salt and pepper.
  4. Place a medium nonstick skillet over medium heat for about a minute to warm up.
  5. Add the butter and swirl to coat the pan as it melts. Just as the melting is complete, before it begins to foam, reduce the heat to low.
  6. Pour the egg mixture into the skillet.
  7. Let it sit for a moment, then begin stirring slowly and occasionally with a wooden spoon or silicone spatula. The key here is low heat and patience.
  8. Continue to cook, stirring and scraping the bottom of the pan, for 10-30 minutes. The eggs will slowly transform from liquid to soft, small curds.
  9. Keep stirring until they reach a creamy, custardy consistency.
  10. Serve immediately for the best texture.
  11. Remove the eggs from the heat just before they look fully cooked. The residual heat in the pan will continue to cook them to the perfect soft, creamy consistency.

Nutrition

Calories: 310kcalCarbohydrates: 1gProtein: 13gFat: 28g

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