What better way to start the day than with a plate of delicious, slow-scrambled eggs? It is one of the things I whip up most often, especially when there is not much choice in the kitchen.
Disclaimer: If you think you like McDonald’s breakfast eggs, after trying out this recipe, you will have no idea what you were talking about.
The key to slow-scrambled eggs is low heat and a small pan. When cooking, the protein in the egg reacts differently under various heat conditions. The lower the heat, the more moist and velvety your scrambled eggs will be. The higher the heat, the faster it cooks – and you will get dry and solid scrambled eggs. Because I’ve never enjoyed the taste of dairy products in my eggs, I don’t include butter or any kind of milk to bulk it up or make it more creamy.
In other words, for those of you like me, look no further for this is the most trusty dairy-free scrambled eggs recipe you will find on the Internet.
Original recipe by SmittenGlutton
2 medium-sized eggs, cold*
2 teaspoons of olive oil
Salt and pepper to taste
*Note: the rule of thumb in slow-scrambling eggs is that you should cook no less than 2 eggs at once. Otherwise, it is very hard to stop the egg from cooking too quickly. Any number more than 2 eggs is a safe choice.
Step 1: Get the smallest pan you can find at home and put it over the lowest heat setting. Heat up the oil.
Step 2: Remove 2 eggs, fresh out of the refrigerator so it’s nice and cold. This also prevents the egg from cooking too quickly under the heat.
Step 4: Using a wooden spatula, break up the yolks and then stir the eggs occasionally, making sure to scrape the bottom and sides of the pan so that the egg does not stick.
Step 5: Keep on stirring and observe how the transparent egg white clots slowly turn white in color! The more you stir the egg, the smaller the curds will be and the smoother your scrambled eggs will turn out. The less you stir, the larger your curds and the more chunky the resultant scrambled eggs will be(which is also quite delicious!). Be very patient, because these slow-scrambled eggs can take about 10 to even 15 minutes to cook, depending on your pan and heat setting.
Step 6: When the desired texture is obtained(as seen in the picture below) immediately remove the pan from heat, and transfer the eggs to a plate to stop further cooking. You can choose to cook the eggs for a while more if you prefer them to be less moist!
Now, add in a few turns of freshly-cracked black pepper and your slow-scrambled eggs are ready! Serve them over freshly-toasted bread or have them on their own.
Obviously, if you want to take the richness level up a notch, feel free to cook them with diced avocado (SO GOOD)
Try out these slow-scrambled eggs and let me know how they go! Happy cooking!
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