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Recipe Tue Dec 04 2007
Slow Eggs
My bachelorette party was on Saturday night, and my fiancee (thoughtfully) vacated the premises for the weekend to give me and my girlfriends some space. It has been awhile since I had the place to myself, so I took full advantage on Friday night by climbing into my most comfortable PJs I own, downloading the past several Grey's Anatomy episodes that I've missed, and settling down in front of the tube with my favorite comfort food: slow-cooked scrambled eggs, two pieces of toast (one with butter, one with butter and jelly), and for dessert, a bowl of granola.
If you've never had slow-cooked scrambled eggs, they're worth the extra few minutes of effort.
Heat one teaspoon of butter over low heat in a small nonstick frying pan. The butter will take awhile to melt, so in the meantime beat three eggs in a bowl with one tablespoon of half and half and a pinch of salt and pepper. Once butter is melted, swirl it around the pan to coat the bottom. Then drop in the egg mixture.
You'll want to keep the heat on low throughout the cooking process, stirring (preferably with a silicon spatula) in a circle-eight motion, continuously scraping the bottom and sides of the pan. This method combined with the low heat will prevent the proteins in the eggs from coagulating too quickly, yielding the lightest, fluffiest, most velvety scrambled eggs you've ever tasted.
Total cooking time once the eggs hit the pan will be at least 10 minutes, and up to 20, depending on your patience level. As the eggs start to come together, use the spatula to break up any larger pieces. You'll know the eggs are ready when they are an almost orangey-yellow, with just a slight sheen.
Garnish with finely chopped fresh herbs or scallions, or enjoy them just as they are, like I do.
