Recipe for Super-Slow Scrambles
Although the term "scrambled eggs" doesn't really give them credit, you could call them that.
Technically speaking, they are scrambled, but more accurately, they are coaxed—led softly and patiently through the cooking process.
Slow Scrambles, as I prefer to call them, are a main course in the morning ritual I've termed #baroquebreakfast.
Slow Scrambles are a morning treat without equal, not just because they are drenched in copious amounts of superb French butter, but also because cooking and eating them takes an hour, which is blatantly decadent.
Everything about Slow Scrambies is an exercise in purpose, beginning with the eggs I get at my local Greenmarket every week—always a half dozen so nothing lingers in my refrigerator for an extended period of time.
The decadence can be increased by whisking in a few tablespoons of cream before cooking (or a scoop of ricotta after), but they will still be quite creamy without it.
Keep in mind that the curd will be larger if you swirl them less while they're cooking; for this reason, I prefer to continually whisk them until they have the consistency of soft polenta.
When everything is set up, I move my favorite cheerful yellow chair to the window, where a few prisms catch the early morning sunlight and create surreal small rainbows all around my kitchen.
Then, as I sip my coffee and watch the Scrambles, I make sure that my how-low-can-you-go flame is still burning by breaking up the curds.
Making Scrambles or my other top faves, Oatsies, and Toasties, for #baroquebreakfast and all its leisurely accouterments is a gift I give to myself out of my most precious resource—time.
Ingredients
- Unsalted butter, 1 1/2 teaspoons (such as Kerrygold
- 3 sizable farm eggs
- brittle sea salt (such as Maldon or Jacobsen)
- roasted pepper
Directions
Melt butter in a medium saucepan over low heat. Eggs are mixed in a medium basin. Cook eggs in a skillet, stirring frequently, for approximately 15 minutes, or until they take on the consistency of polenta. After taking the pan off the heat, season the eggs with salt and pepper.
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