Creamy scrambled eggs to the rescue. Tired of overcooked rubbery scrambled eggs, try this method. Eggs are mixed with half and half and cooked low and slow for a smooth custard texture. Add rosemary and capers for a delightful savory breakfast.
I’m of the opinion that most people, and yes this means restaurants, overcook scrambled eggs. How many times have you ordered scrambled eggs only to receive a somewhat rubbery dry experience.
I blame the pan … and the operator behind that pan. And I feel everyone should learn to recognize soft scrambled eggs.
What Are Soft Scrambled Eggs
Soft scrambled eggs are eggs that are starting to curdle and still show some signs of uncooked egg. They look a little wet. In other words, they’re not quite “set”.
But as soon as you remove the pan from the heat, fold the eggs a couple of times, the heat retained in the pan will continue to cook those eggs. Give it a try.
Low heat is also a factor in creating smooth creamy scrambled eggs. And with this recipe, we’re really talking low heat. Let’s take a look.
Slow Cooked Scrambled Eggs
For this recipe, we’re taking low and slow to a whole new level. 20 minutes low and slow to be exact.
This recipe calls for 1/4 cup of cream or half and half, creating a custard type situation. Here’s how it works.
- In a medium bowl, whisk together 4 eggs and 1/4 cup of cream or half and half. I like half and half for this recipe.
- Stir in capers and rosemary.
- Heat an omelet pan over medium high heat. A lower burner works best here as opposed to a power burner that puts out a large amount of heat.
- Add 1 tablespoon of unsalted butter to the pan.
- When the butter is melted and sizzling, add the eggs.
- Let the eggs sit on this higher heat for about 1 minute. Or until the eggs show a slight sign of setting around the edges.
- Reduce the burner heat to its lowest setting and let the eggs steep into a creamy goodness.
- This may take 20 minutes.
- Only stir the eggs about three times. And don’t really stir them. Using a spatula, very gently push the eggs around in a bull-dozer motion.
- Once the eggs show a small amount of uncooked liquid on the top, remove them from the heat.
- With your spatula, gently fold the eggs over on themselves just a couple of time.
- Sprinkle with fine grated Parmesan Cheese.
- Serve immediately.
Recipe For Custard-y Creamy Scrambled Eggs with Rosemary and Capers
I hope you give this creamy scrambled eggs recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience.
And if you have a scrambled egg flavor combination that you think would work well for these creamy scrambled eggs, let me know, I’d love to give it a try.
More Scrambled Eggs Recipes
And if you’re breakfast people like we are, you won’t want to miss my Breakfast Category. You’ll find a ton of great ideas. Including the most popular breakfast recipe on my site, Breakfast Burrito with Green Chili Sauce.
Slow Cooked Creamy Scrambled Eggs with Rosemary and Capers
Equipment
- Omelet Pan
Ingredients
- 4 large Eggs
- 1/4 Cup Half and Half or milk, or cream
- 1 Tablespoon Butter
- 1 Tablespoon Capers drained and rinsed
- 1/2 teaspoon Fresh Rosemary chopped
- Salt and pepper to taste
- Parmesan cheese grated
Instructions
- In a bowl whisk together the eggs and the milk.
- Add in the capers and rosemary.
- In a non-stick omelette pan heat the butter until sizzling. Pour in the egg mixture. Let the eggs sit at this temperature for about a minute, or until you can see they're starting to set around the edges. Turn down the burner to as low as the heat will go.
- Let the mixture slowly turn into a custard like consistency, only stirring a few times. It should take about 20 minutes to set up. When stirring, use a spatula and slowly move the eggs in a bull-dozer type motion.
- When the eggs, are almost set, remove pan from heat and very very gently move the eggs around with the spatula. Let them sit for about 30 seconds.
- Top with grated Romano cheese and serve immediately.
Nutrition
Slow Cooked Creamy Scrambled Eggs with Rosemary and Capers … They’re What’s for Breakfast.
