Creamy Scrambled Eggs
Soft, glossy egg curds, stirred slowly over low heat and served on toast.
- Preparation
- 5 min
- Cook/bake time
- 8 min
- Total
- 13 min
- Difficulty
- Easy
- Calories
Soft, glossy egg curds, stirred slowly over low heat and served on toast. Salt is added only at the end, because salting beforehand draws water out of the egg and makes it watery and firm. Five minutes of patience transform three eggs into a restaurant-quality breakfast.
Step-by-step instructions
- 1
Crack the eggs
Crack the eggs directly into a cold saucepan, add the diced butter and whisk everything roughly with a rubber spatula. Salt is deliberately omitted at this stage, because it draws water out of the egg whites even before cooking and makes the scrambled eggs watery and lumpy later on.
- 2
Heat slowly
Place the saucepan over medium to low heat and stir continuously with the spatula, making sure to scrape the sides and bottom. Nothing seems to happen for the first two minutes, which is normal. The cold butter melts slowly and keeps the temperature low.
- 3
Remove from heat
As soon as the first curds form and the mixture begins to thicken, remove the saucepan from the heat for ten seconds and continue stirring. Then put it back. Repeat this back and forth several times to cook the eggs gently without ever overheating them.
- 4
Hit the right consistency
Remove the scrambled eggs from the heat for good when they still look significantly softer than you want to serve them, because they will continue to cook noticeably in the hot pan. They should have a creamy shine and fall from the spatula in soft curds, not crumble dryly.
- 5
Season and serve
Stir in the cream, which stops the cooking process and makes the scrambled eggs extra creamy. Only now do you add salt and pepper. Toast the bread, spread the scrambled eggs on top and sprinkle with chives. Serve immediately, as scrambled eggs wait for no one.
