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.
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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.
The two people I’d trust the most for a no fail has brown would be Alton Brown and ATK.
ATK fried raw potatoes. Didn’t work for me.
The boys and I are getting together to watch the Raiders for Sunday morning bloody marya and such breakfast. Ms. Goofy is not happy. We will be cooking up a storm and hash browns sound good.
Tebow is the talk of the nation and rightfully deserving. Do you think Elway is jealous? Way to many Elway sightings Thursday.
I’ve sent you an email on this one. 🙂
I admire your determination, Lea Ann. I’m sticking with the packaged spuds.
Even if I ever get it right, I’ll also probably stick to the packaged. So easy and brown up beautifully. Unless I read the label and find out they’re filled with chemicals.
Great Blog! Your blog caught my attention because I have had the same problem with hashbrowns. I give you a lot of credit for staying at it. The last time I tried making homemade hashbrowns was probably a couple of years ago. I have resorted to the dehydrated variety from costco. I do have a thought that I may try one day; I was thinking of either using a left over baked potato or par boiling some potatoes before grating them and frying them in a big cast iron skillet (one with lots of realestate for browning purposes). Frying potatoes in cast iron also has the added benefit of helping with the seasoning efforts for the pan.
Thanks so much for stopping by and taking the time to comment. I’ll have to look for the Costco potatoes since I’m loving so much of what they have to offer. Bob, actually tonight I’m boiling two russet potatoes and sticking them in the fridge for “take 4” I’m feeling very confident that this is the trick. Hope you stick around for the results. AND, I couldn’t agree more about that cast iron skillet. It’s my best friend in the kitchen. Didn’t realize frying potatoes helped the seasoning process.
I have great confidence in you, Lea Ann. I KNOW you’ll find the perfect recipe. Keep searching! Those cast iron pans are the best. My son was raving about one he just bought (like he invented them :))…there are some recipes that only work well in one of those pans. Wonder if your hash browns is one? Surprised the Crisco didn’t work, actually.
The eggs look super, though. Love the creaminess and the rosemary.
Too funny about the son raving like he invented them. Love it when kids do that. I was surprised the Crisco behaved in such an unfriendly manner. I’ve always had good luck. Those eggs are wonderful. I blogged about them a couple of years ago … they came from George, who doesn’t blog anymore. Darnit. 🙂
The egg dish sounds delicious and I wish you’d get these taters figured out so I can just copy.
Watch for tomorrow’s “take 4” Larry.
I thought for sure that this was going to be the one. The eggs sound delicious, I never would have though to add capers (which I love).
I thought for sure it would be too Karen, and quite frankly was stunned when it turned out to be the biggest disaster. Those eggs are one of our favorites.
Lea Ann, don’t be timid about approaching Christopher Kimball. I’m sure his group has done hashed brown potatoes to perfection. After all, the whole point of America’s Test Kitchen is to try and try until the testers “get it right”. It would not surprise me if they tried many more times than three. But, I admire your “stick-to-it-tive-ness” when it comes to “getting it right”! Thanks! My hat is off to you!
I would be timid because right now, I’m not a subscriber. It’s kind of an on and off thing for me. I did google it and found he used the same method as what I’ve already done. I’m very puzzled by the whole potato chemistry thing.
Thank goodness for the eggs but what a shame about the hash browns. I know you’ll find the perfect recipe soon.
I’ve never had scrambled eggs with capers – sounds delicious!
I was leery of the combination myself, but fell in love with the creamy and bold combination.
I have lots of trouble with hash browns too.
Well, I’m having more than trouble.
Loving this experiment! Can’t wait for Round 4. You got ’em on the ropes! Wearing them down! Now it’s time to put ’em away!
Have you ever tried cottage cheese in scrambled eggs? I can’t bring myself to try even a teaspoon’s worth of cottage cheese plain, out of the container, but in eggs it’s quite yummy.
Cheers!
LOL … I’m appreciate your confidence. I have not tried cottage cheese in eggs. Love the idea. You’ll have to fill me in on the ratios.
Love that you did a Take 3! This really shows your dedication! I use my cast iron for everything anymore. Love the eggs, sound awesome!!!!
It’s gone beyond dedication .. more like stubborn obsession.
Well, darn! I am getting hooked on the saga, now, so you can’t stop. 🙂
Meanwhile, the eggs sound delicious! I just read somewhere that milk instead of water makes them creamy and I love the addition of capers and rosemary. Of course I can’t let a post go by without oohing and aahing about your beautiful photo. I’m SO stealing that napkin ring idea – very clever and so cute for those one utensil meals!
I’ll probably give it one more try. Good grief, this last attempt ended in a result that made me give up years ago. Those first tiny French fries were the best so far. Makes me wonder what happens when you smash a potato through that box grinder. I don’t get it. Thanks for commenting about the photo. When you’re hungry on a Sunday morning …. well, let’s just say I didn’t take much time with it. And yes, I do think that napkin ring trip makes for a nice photo. I got that idea from some old decrepit cook book.
If you can’t beat ’em, join ’em! Go for the frozen. I seem to always do ok with them. Your eggs look wonderful. My husband would be so jealous to see so many wonderful breakfasts on your blog. I don’t enjoy cooking breakfasts so much so he could happily come over every weekend and enjoy yours.
Even if I do get them right, I still think frozen is an easier way to go. Oh Karen, I love cooking breakfast on a Sunday morning.
Oy. I’m sorry the potatoes didn’t turn out the way you wanted! But at least you had those eggs to fall back on…the rosemary and capers are fabulous additions! I’m going to scour my massive cookbook collection for hashbrown recipes and get back to you.
PLEASE do Joanne. I’ve only Googled and haven’t had time to look through cookbooks.
I too appreciate your honesty in the hash brown potato experiment. I stick by what I said before, go to the Waffle House and enjoy them with no guilt, only pleasure. After all, they would NEVER know how to scramble eggs correctly and that you’ve got down perfectly Lea Ann.
Sam
And actually I have a Waffle House to close that there’s no reason not to visit on a Sunday Morning … well except I can’t go in my pajamas. 🙂
Despite your exasperation, I do appreciate your honesty and showing us the good, the bad and the ugly. I’m wondering if deep fat frying at a higher temp might be better or a potato with a different starch content. Do you need testers? 🙂
I need testers and I need supervision. I accidentally grabbed that non-stick skillet!
Those eggs are definitely worth talking about. They look wonderful!
Thank you Greg, they did save the “something to talk about’ day.