Rated 4.67 out of 5 based on 3 votes
- 6 x free-range eggs
- 2 x croissants (or other egg vehicle!)
- 1 Tbls butter
- 1 handful chives or other herbs
- 1 pinch salt and pepper to taste
This is essentially a slow cooked breakfast. OK, so this is not the fastest way to scramble an egg but it certainly is worth it. I came across this method somewhat by accident.
As you can see by my previous recipes eggs play a big role in my cooking so I’m always on the lookout for new ways to cook them and improve on the classics. Gordon Ramsay cooks his eggs low and slow in a saucepan to create small curds so I simply took this one step further and cooked them over a double boiler. The result was the creamiest scrambled eggs I’ve ever had – without the cream.
Some kind of cosmic molecular gastronomy happens when you slow cook eggs it seems. I’m not going to pretend I know why but will just say if you have a 30 or so minutes on a weekend to try this out you’ll get to taste it for yourself.
Prepare a double boiler. You can improvise like I did and just put a smaller saucepan in a larger one filled with water over low-medium heat. You could even try them in a slow cooker but just remember you have to keep stirring.
Gently mix the eggs (not whisked, just stirred) until they are lightly mixed.
Add the eggs and the butter to the double boiler. No need to melt the butter first, just whack it all in!
Cook eggs over this low heat for 20 – 30 minutes (yes, that long depending on the heat!) stirring every couple of minutes to keep them broken up and moving. I know the timing sounds imprecise however it really does vary depending on the heat and egg size. But the beauty of these eggs is as long as you keep the heat super low you almost can’t overcook them. You’ll need to scrape down the sides occasionally but just make sure the double boiler doesn’t get too hot. If large curds start forming take the top pan off the heat to cool it down and turn the heat down.
The key here is to be patient. The eggs will looks like a thick soup for about 15 – 20 minutes and you’ll wonder if anything is even happening. It is. What will eventually happen is the whole lot will thicken up to an almost sticky consistency a bit like porridge.
When they get to this point add your salt (do not add it earlier), pepper and chives or any other herbs you might like and pour over a toasted croissant. They ain’t pretty but the texture and taste are the bomb!
You can of course add bacon, avocado, tomato or any other breaky staple but these are seriously so good and creamy you might like to try them all on their lonesome first.
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Wow these look amazing! I’m usually one for the quick scrambled eggs, but will definitely give this a try.
Would love to know how you came across this?
Hi Cameron, It was a bit of experimentation and a bit of googling! As mentioned Gordon Ramsay was my first inspiration where he said you had to cook scrambled eggs very slow. I kind of figured I’d slow it down even more with a double boiler. Not because I’m super clever but because I was not great at controlling the direct heat and couldn’t get the creaminess Gordon speaks of! I totally love the quick ones too – sometimes I actually prefer larger curds but if you have the time these are great for a change.
Sara I will cook this for sure and I will let you how I was going.Thanks for recipe.
Hi Anna, did you have a try of these yet? would love to hear your thoughts!
Hi Sara.Today I make it your creamiest scrambled eggs and I use popcorn salt for better taste and come in very yummy result and was really very creamiest,but in 15 minutes was all done on slow cooking.But maybe the water was to hot.Any way,was very yummy.Your recipes looks amazing.Good luck.
Delicious and lovely! It’s a yummy breakfast – or afternoon snack! ^_^
Very nice, I have used similar methods after watching my foodie crush – Heston Blumenthal – eggs do well to be treated gently with heat! I like your no-cream alternative, much healthier and as creamy to the palate, Thanks