Marvelous eggs! I read an article in the food section of the Bee yesterday and it intrigued me enough to try out the recipe. Well, it’s more of a technique than it is a recipe. It was all about scrambling eggs…slowly. Very slowly. Here a link to the article (Originally from the LA Times)
I tried it out last night, letting 6 eggs warm up first (30 minutes) and then adding a tablespoon of butter to the frying pan. I beat the eggs lightly with a whip and had the pan temperature at medium-low when I poured them in. I began to stir. And stir some more. You can’t stop, except to add more butter every once in awhile. It takes a long time to see any change in the eggs, but after about 7 minutes, the eggs began to form small curds. Keep stirring. At some point I began to remove the pan from the heat altogether (temporarily) and stir some more, all in an effort to slow things down. After about 15 minutes, the eggs were an unusually rich color of yellow and were soft and moist. Yes, they were cooked. I added them to a few slices of our leftover ham and it was a most delightful meal. The taste of the eggs is more pronounced, “eggy” and very rich tasting!