Perfect Scrambled Eggs

[swag]

And speaking of eggs...

This months Low Carb Luxury has an article on how to make perfect scrambled eggs. You can read the whole thing here, but the gist of it is use very fresh eggs (makes sense), and to cook on very low heat for 30 minutes.

That's not a typo. Thirty minutes!!!???

Oh yeah, and stirring constantly.

Anyone every try this? Or is it just an April Fools joke?

[Pau]

No way! :yikes :yikes :yikes :yikes :yikes

[not2late]

That's a legitimate way to cook scrambled eggs. The result will be a soft, creamy egg, with small curds not the hard, chewy, dry big curd stuff.

I do them the way Jacques Pepin does them. It's similar to what that article does.

Basically crack the eggs into a saucepan. Beat until the whites and yolks are well combined. Put over medium heat, add a knob of butter, and stir with a whisk. It's important to stir, not beat. As the curds form, you continue stirring. Remove from the heat when the egg looks 60% "cooked", continue stirring and the residual heat of the egg will continue cooking to your desired consistency. I like my eggs rather soft, small curd, moist and creamy, so that you have to eat it with a spoon, rather than a fork.

[not2late]

Oh yeah, I forgot, you can stop the cooking by adding a tablespoon or so of heavy cream and mixing that in. It adds richness and extra creaminess. And the butter you add at the beginning should be room temperature, not melted.

[MotherOfGizmo]

Yep, I saw that on the cooking channel a while back! 30 minutes is a long time to stand there stirring eggs though, I'm just not that patient! Aren't you susposed to use the eggs at room temp. also?

[goin2Bgood]

I have no patience. I crack 2 eggs in to the pan, turn the heat up and scamble them with the spatula LOL. The curds are big but they're rarely dry. I too take them off the heat before they're totally done.

[Pau]

Eggs, butter, salt & pepper, low heat and stirring constantly.

But I normally do scrambled eggs with mushrooms or another ingredients. In these cases I first fry the ingredients, then add the whites, stir, take them off the heat, add the yolks and stir.

[Heidi3]

My DH makes THE best Scram eggs I have ever had and I have had those 30 min eggs!!! this is my suck my thumb twill my hair comfor food ..when I do not feel good or need comfort he makes these

take a heavy nonstick skillet pre heat it on med high
gently whisk with a fork 5 eggs for 2 people with fresh cracked pepper and 1 Tbl of cold water. Then toss 1 tbl butter in the pan and turn down to low med...after the butter melts tilt and coat the pan with the butter and make sure the butter is not foamy....pour the eggs into the pan tilt it again until it coats the bottom.....then take a flat spatula that is flat with a broad edge....with a very gentle hand fold and scrape until 90% of the eggs are cooked and take it off the heat...toss in some cheddar chees grated and sprinkle salt and red chile before serving...

he never cooks salt in the eggs and never puts cream or milk in while cooking them says it browns them too much ...and the salt toughens them...when I say these are wonderful I am not kidding!!!!

Enjoy!!!!