How To: Low + Slow Scrambled Eggs
Egg cookery is an art … and a science! You must be patient and you must be willing to crack a few eggs so to speak to get your perfect results. Our low + slow eggs are one of my favorite types of eggs to cook and to eat. They are so creamy and delicious — perfect on their own, or with a side of bacon or avocado; equally delightful spread on a piece of gluten free toast or a half bagel.
They keys to these eggs are:
- Whipping them good! Use a whisk and get a nice froth to the eggs; otherwise, the yellow and white of the eggs will separate while cooking
- Having patience. It’s tempting to crank up the burner but I promise that will only lead to overcooking dry eggs. Keep your burner on low, or medium-low depending on your stovetop. You may have to experiment to get it right but those eggs will still be good
- Using a rubber spatula to gently scrape along the bottom of the pan and eventually to turn and rotate the eggs. Gentle is the key word!
- Seasoning toward the end. Premature salt-ing of your eggs can sometimes turn them gray. We want a bright vibrant color
A few other notes:
- I encourage you to use pasture-raise chicken eggs whenever possible. Not only are the animals treated more humanely but the yolks are a deep vibrant color and so much more delicious than conventional eggs
- I used a nob of butter in my pan but you can use coconut oil, olive oil or any other mild flavored cooking oil
- I usually use 4 eggs and that makes 2 servings
Remember, keep your heat low and allow this to be a process of coaxing your eggs into the perfect cookery. You will be a master of low + slow eggs before you know it! Watch our video below and let us know how your eggs turned out
