Slow Scrambled Eggs

Slow-scrambled eggs aren’t the rubbery looking pale-yellow eggs most Americans are used to seeing. Scrambled eggs should take much longer than 2 minutes to make – something I learned the hard way. I was working for Chef Anne Willan a few years ago, and she wanted me to make scrambled eggs to get rid of some of her leftover ingredients before she left for vacation in France. She eyed me and told me I’d better get to work since it would take at least 15 minutes. I naively stared back thinking to myself “psh I can do that in under 5 minutes – I got this” and proceeded to make and serve the fluffy eggs I was familiar with – and then I saw her unamused look at the eggs in front of her. I was mortified.

Slow Scrambled Eggs

About Slow Scrambled Eggs

Until then I didn’t know what slow scrambled eggs should taste and look like. I prefer this method of cooking the eggs slowly over a low heat to any other. This egg recipe results in a velvety texture and deep golden almost orange eggs. Cooking them slow ensures the eggs cook evenly.

You should be able to see ribbons of the curdled eggs so they are creamy without the addition of any cheese (I still add crème fraîche to mine to add extra rich flavor and texture). While they take a little bit of patience (I try to go into a meditative state as I drink my coffee and stir), they are well worth the wait.

Key Ingredients in This Recipe

• Eggs – Eggs are a great protein. It can be overwhelming to choose eggs at the store. Should you buy cage free, pasture raised, free range, organic, brown, white, large, extra large eggs? You can read deeper into the various catch phrases here. While any eggs will do, I prefer organic, free range eggs and look for companies with an ethical history. No matter what type you use just make sure to check the package before buying them to ensure there aren’t any cracks.
• Butter – The addition of butter makes the eggs rich and keeps them from sticking.
• Crème fraîche – Crème fraîche adds a rich flavor and creamy texture to finish these scrambled eggs.

How to Make Slow Scrambled Eggs

1. Whisk the eggs. In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons.
2. Melt butter. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Season the eggs with salt and pepper. Turn down the heat to low, add the egg mixture and let sit for just a second.
3. Cook the eggs. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
4. Continue to cook then season. Continue to cook, stirring constantly, until the eggs become creamy and start to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form. Stir in the creme fraiche and serve topped with the diced chives.

Tips and Tricks for The Best Scrambled Eggs

Why You Should Use a Nonstick Pan to Cook Scrambled Eggs

Using a non-stick pan is important when making scrambled eggs because even as you consistently stir some egg gets stuck to the bottom of the pan so save yourself the hassle of scrubbing and tough cleanup later. Plus, you don’t want half of the eggs to end up stuck to the bottom of the pan

Swaps and Additions

• The chives can be swapped with other herbs like dill, parsley or chervil as a garnish.
• The crème fraîche can be swapped with sour cream, cream cheese or a touch of heavy cream.

Best Pairings

• Serve the scrambled eggs piled onto simple buttered toast, on the side with toast and jam.
• Pair with crispy breakfast potatoes using the recipe here.
• Pair with a meat like crispy bacon, breakfast sausage or chorizo.

Other Recipes to Try

If you enjoy this slow scrambled eggs recipe, I recommend checking out some of these:

• Eggs En Cocotte
• Cacio e Pepe Slow Scrambled Eggs
• Egg, Cheese and Crispy Prosciutto on a Pretzel Bun

Slow Scrambled Eggs

Print Pin

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Serves 2

US Customary – Metric

Ingredients:

• 6 eggs
• 2 tablespoons unsalted butter
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons crème fraiche
• ½ teaspoon diced chives

Instructions:

• In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons.
• Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Season the eggs with salt and pepper. Turn down the heat to low, add the eggs and let sit for just a second.
• Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
• Continue to cook, stirring constantly, until the eggs become creamy and start to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form. Stir in the creme fraiche and serve topped with the diced chives.

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