They take time. Low and slow is the key, and the only way to achieve that is over a double-boiler. Sounds like effort but for a once in a while treat it's really delicious - you will be shocked by the creamy texture and just how different (in a good way) they are from traditional scrambled eggs in a pan.
4 eggs
Splash of milk
Salt (to season)
Splash of sherry vinegar (to season)
That's it. Mix all of the ingredients (except for the vinegar) in a metal bowl and then place that bowl over a pot of barely simmering water. Now stir with a spatula to ensure it doesn't catch whatsoever on the bottom. This goes against the grain of how you probably know to make scrambled eggs, but is the key. It will take about 20 minutes altogether and won't appear to be doing much at first, but what's really happening here is as you agitate the eggs, their protein bonds line up which help to create the awesome texture you'll taste later.
Don't give up now and stop. Carry on stirring.
They will start to thicken up like a custard and this is exactly what you're after. Continue to stir until the eggs coagulate as per my picture. Season with sherry vinegar (which helps to cut down on salt and is an awesome seasoning agent) and spread over toast.
Now devour. It so so incredibly creamy and delicious. You can add whatever seasonings or flavours you like just before the eggs are cooked. A few good additions are brown butter, chives, cheese, aromat (yes, it is awesome on eggs), chillis, curry powder (works really well), bacon (but I prefer mine separate), leftover prawns with fish sauce and garlic (an Asian favourite), Worcersershire sauce - the possibilities are endless. If you want to impress someone with breakfast in bed, this is the way to cook the eggs.
Here are the pics:
4 eggs
Splash of milk
Salt (to season)
Splash of sherry vinegar (to season)
That's it. Mix all of the ingredients (except for the vinegar) in a metal bowl and then place that bowl over a pot of barely simmering water. Now stir with a spatula to ensure it doesn't catch whatsoever on the bottom. This goes against the grain of how you probably know to make scrambled eggs, but is the key. It will take about 20 minutes altogether and won't appear to be doing much at first, but what's really happening here is as you agitate the eggs, their protein bonds line up which help to create the awesome texture you'll taste later.
Don't give up now and stop. Carry on stirring.
They will start to thicken up like a custard and this is exactly what you're after. Continue to stir until the eggs coagulate as per my picture. Season with sherry vinegar (which helps to cut down on salt and is an awesome seasoning agent) and spread over toast.
Now devour. It so so incredibly creamy and delicious. You can add whatever seasonings or flavours you like just before the eggs are cooked. A few good additions are brown butter, chives, cheese, aromat (yes, it is awesome on eggs), chillis, curry powder (works really well), bacon (but I prefer mine separate), leftover prawns with fish sauce and garlic (an Asian favourite), Worcersershire sauce - the possibilities are endless. If you want to impress someone with breakfast in bed, this is the way to cook the eggs.
Here are the pics:
