Slow-Cooked Scrambled Eggs

Slow-Cooked Scrambled Eggs

I'm an overthinker, or like my husband called me this morning, a reflexive person, which I honestly prefer. It's in my nature, I can say I can't help it, even though I don't really know, I have never tried it. This "quality" is something that I apply to almost everything, my social life, my career and of course, my cooking. 

Before I discovered the following technique I was guilty of overthinking and overcooking my scrambled eggs, always adding double cream or milk and cooking them in less than 2 minutes on a high heat. Cooking the eggs on a low flame will create a ton of teeny-tiny curds, resulting in the creamiest scrambled eggs you have ever tried.

This recipe serves 2 people.

  • 3 small eggs 
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • Salt & Pepper for season

Crack the eggs in a bowl and whisk them until well combined. 

Place a medium or small size pan over a low heat. Add the oil and butter, let it melt completely and don’t worry about burning the butter, the oil will prevent this from happening. Add the eggs to the pan, there should be no sizzling noise what so ever, sorry, I love that sound too, but you need to keep the heat to a minimum. 


With a rubber spatula, stir the eggs from the sides to the centre. After a couple of minutes small curds will start to form, stop when the eggs are almost set. 

Take the pan off the heat and season to taste. I like to serve mine with some tabasco and coriander on top.