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Creamy Slow-Curled Scrambled Eggs

This recipe features eggs gently cooked over low heat, stirred slowly to coax out a silky, custard-like texture. The process involves patience and constant stirring, resulting in rich, luscious curds that are soft, shiny, and irresistibly creamy. It’s a comforting breakfast that transforms simple eggs into a luxurious treat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Breakfast
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs preferably farm-fresh for richer flavor
  • 1 tbsp unsalted butter for richness and smooth melting
  • 1 tbsp heavy cream adds silkiness, optional for lighter version
  • to taste flaky sea salt sprinkled right before serving
  • freshly cracked black pepper adds gentle heat and flavor
  • optional fresh herbs chives or parsley for brightness

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small bowl

Method
 

  1. Crack the eggs into a small bowl and whisk thoroughly until the yolks and whites are fully combined, creating a uniform, slightly frothy mixture.
  2. Set your non-stick skillet over very low heat, about 90°C (195°F). Add the butter and let it melt slowly, just until it shimmers faintly and smells nutty—avoid sizzling or browning.
  3. Pour the whisked eggs into the skillet once the butter has melted and is gently shimmering. Immediately begin stirring with your silicone spatula, scraping the edges and bottom continuously.
  4. Keep stirring slowly and steadily for about 2-3 minutes. The eggs will start to form soft, glossy curds that look moist and slightly shiny—this is the goal. Maintain the low heat to prevent curdling.
  5. Once the eggs are mostly set but still slightly runny in the center, add a splash of heavy cream and stir gently to incorporate—this enhances the silkiness.
  6. Remove the skillet from heat and let the eggs rest for about 30 seconds. Continue stirring gently to let the residual warmth finish the cooking and develop that creamy, custard-like texture.
  7. Sprinkle with flaky sea salt and freshly cracked black pepper to taste. If desired, fold in chopped fresh herbs for a burst of freshness.
  8. Serve immediately on a warm plate, enjoying the silky, custard-like curds that feel both luxurious and comforting with every bite.

Notes

For extra richness, stir in a small amount of cheese at the end. Patience and low heat are key—resist the urge to rush the process for the best silky texture.