I’ve always been a crispy scrambled eggs person – I love when they get a bit of a golden brown crust on the bottom. But I’ve recently learned to appreciate the beauty of perfectly custard-y scrambled eggs. They’re a bit decadent, and so delicate. On top of some buttered toast with a sprinkling of herbs, they make the perfect bite. The key to perfect custard scrambled eggs is a bit boring – time. You’re cooking over a low heat, and continuously stirring, so it takes a bit longer to cook these eggs through than your usual high heat situation. But it’s worth it. These are some damn good eggs.
2 teaspoons unsalted butter
4 fresh eggs
1 tablespoon cream
salt and pepper, to taste
finely chopped chives
Heat a small pan over low heat, and add the butter, letting it melt. Meanwhile, combine the eggs and cream, and beat super thoroughly – it should be an even yellow.
Once the butter is fully melted, pour in the eggs, and make sure the heat is still very, very low. Stir the eggs frequently (I honestly didn’t stop for more than 30 seconds), until cooked throw, about 10 to 15 minutes. The eggs might not look “cooked” because the texture is so creamy, but they are! At the very end, season with salt and pepper. Garnish with a sprinkling of chives. Enjoy!