People tend to say that everything happens a little slower in the South, which is fine by me. A good example of something that is made better by taking a slower approach is scrambled eggs. Enter: Low and Slow Eggs.
While you may need a bit more patience for this recipe, it’s simple and delicious. Like they always say, slow and steady wins the race. And though I don’t know who “they” are, I know in this case that “they” are right.
What you will need: bacon (or whatever meat you prefer – I put it on my homemade biscuits), eggs, heavy cream, and salt and pepper (not pictured). Yes, that is all. If you’re one of those people who are afraid of long ingredient lists (coughmecough), this is a dream recipe.
First, you’re going to beat the eggs and add in the heavy cream. This is going to make your eggs creamy and cheesy, without actually adding cheese. Crazy, I know. Then, season your mixture. The seasoning part is very personal preference; I tend to use a lot of seasoning.
The next part is my favorite – cook your meat. In my case, this involves frying bacon. And who doesn’t love the sound/smell of frying bacon?
Adding half of the liquid (see: grease) from the bacon pan and the egg mixture into a new pan, begin cooking your eggs on low. (Side note: Obviously, you don’t have to use the grease from the meat. You can use butter, vegetable oil, olive oil – whatever you prefer.) This is a bit tricky, as everyone’s stove top is different. My oven is a bit older, so I needed to cook on 3-4, but if you have a nice stove top, the lowest setting should do the trick.
For the next 20-ish minutes, you will run a heat-proof silicon spatula around the edges of the pan, scraping the egg off the side and moving it to the center. This is where your patience comes in, as you will need to do this for the entire 20 minutes. It will be worth it, I promise. If you notice your eggs starting to cook too fast, remove them from the heat and continue the scraping.
The end product is delicious, creamy, cheesy scrambled eggs. I like to add the bacon to homemade buttermilk biscuits to complete my plate, but you can eat these eggs with practically anything.
Low and Slow Scrambled Eggs
Adapted from Chrissy Teigen’s So Delushious
- 8 eggs
- Bacon (or whatever meat you choose)
- Heavy Cream (I used about 3/4 cup)
- Begin frying your bacon in a pan.
- Add eggs and heavy cream to a bowl and whip until creamy. Add salt and pepper.
- Pour half of the liquid from bacon pan into a new pan and add egg mixture. Begin cooking on low.
- Using a heat-proof silicon spatula, begin scraping the outside of the pan in a circular motion and pushing the eggs to the center. Continue this motion until the eggs are cooked.