Slow Scrambled Eggs – 90 minutes and a lot of patience for `perfect scrambled eggs`…

It was time for an experiment.

I had intended to take 30-40 minutes to make scrambled eggs to add to fried rice.  It turned out that they took 90 minutes.  I`m not sure I can reconcile the effort or energy that was consumed but this is definitely worth trying.

The results are unlike anything I have ever eaten.  The entire bowl tastes like butter and richness (I know that`s not really a flavor but I swear it`s what it tastes like).  It may sound odd that I was trying to make amazing scrambled eggs to add to fried rice but that was kind of the idea; take an `accent` flavor to a higher level and feature the scrambled eggs instead of the rice.

I have heard about slow-cooked scrambled eggs before.  A friend swears by a double-boiler method.  I had read a different technique from Mark Bittman - heat a pan for a minute on medium, melt butter and reduce the temperature to low.  Pour in beaten eggs, a bit of cream (we used milk) and  season with salt and pepper (we used 4 fresh from farm eggs and white pepper) and stir whenever `curds` appear.  We stirred it every 3-5 minutes.  It should take 30 minutes.

Our stove is apparently a little lower than his.  It took 90 minutes and some playing with the temperature to get them complete.

The results are amazing.  The texture is unknown, the flavor bursts of butter and farm freshness and the richness makes Midas look financially destitute.  The delay means that my fried rice will be delayed a day but I believe it is worth it.

Here`s the blow-by-blow process in photos (the numbers are the time):

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Slow Scrambled Eggs   90 minutes and a lot of patience for `perfect scrambled eggs`... Egg Cooking Recipes

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Slow Scrambled Eggs   90 minutes and a lot of patience for `perfect scrambled eggs`... Egg Cooking Recipes

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0:12

0:17

0:23

0:29

0:37

0:47

0:58

1:12

1:17

1:20

1:31

1:35

Now I`m curious….comtemplating using the slow cooker next to see what will happen.

Comments

  1. That’s almost insane. But it sounds so good, I might just try this one day.

  2. kiwiswiss says:

    Slow cooking is an art form, and the results are always worth it. We slow cook as much food as we can, especially with wild food. I highly recommend that you experiment more!

  3. I’ve made Mark Bittman’s recipe for several years and there is no comparision to other people’s versions. I’ve found using a pan with a smaller diameter gives the best results. 20-30 minutes is about right for the timing.

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