Go Back

Silky Slow-Cooked Scrambled Eggs

This recipe focuses on gently cooking eggs over low heat with constant stirring to achieve a creamy, custard-like texture. Main ingredients include farm-fresh eggs, butter, and a splash of cream, resulting in moist, tender scramble that resembles a breakfast dessert. The final appearance is glossy, soft, and uniformly creamy, perfect for a comforting morning treat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs preferably farm-fresh organic
  • 1 tbsp unsalted butter for richness
  • 1 tbsp heavy cream adds softness and moisture
  • to taste sea salt finish seasoning
  • to taste freshly cracked black pepper for a lively kick
  • a few chives or parsley optional, for brightness

Equipment

  • Non-stick skillet
  • Flexible spatula
  • Small bowl

Method
 

  1. Crack the eggs into a small bowl and add a splash of heavy cream and a pinch of sea salt. Whisk vigorously until fully combined and slightly frothy, about 20 seconds.
  2. Place a non-stick skillet over very low heat and add the butter. Let it melt slowly, listening for a gentle sizzling, until it’s just foamy but not browned, about 30 seconds.
  3. Pour the egg mixture into the skillet. As it hits the pan, it should begin to set at the edges within about 10 seconds, creating a slightly opaque surface.
  4. Start stirring gently with a flexible spatula, pushing the eggs from the edges toward the center. Keep the heat low and stir slowly, making soft, small curds that look glossy and moist.
  5. Continue stirring constantly, maintaining a gentle pace, until the eggs just start to thicken and become creamy, about 2-3 minutes. The texture should be silky and almost custard-like.
  6. Remove the skillet from the heat just before the eggs are fully set; they will carry over a bit with residual warmth, finishing to a soft, moist consistency.
  7. Finish by cracking fresh black pepper over the eggs and folding in chopped chives or parsley if using. Give a gentle stir to distribute herbs evenly.
  8. Serve immediately on warm plates. The eggs should be soft, shiny, and custard-like, with a rich aroma of butter and cream filling the air.

Notes

For extra decadence, stir in crumbled feta or shredded cheese at the end. Adjust heat as needed to keep eggs silky—low and slow is key.