Low and slow, yeah. That’s how I like…my moves? My men? My music? Oh, wait, my eggs! Yeah, that’s right. Low and slow for the eggs. Let me tell you how it’s done.
Low and Slow Scrambled Eggs
It’s the yin and the yang, the night and the day, the yolk and the white that gives life it’s perfect balance. However, two such perfect and polar opposites present a certain inherent riddle. How can one cook a creamy yolk through without causing the delicate egg white to rapidly cook off its water, constrict, and turn rubbery?
How, indeed. Low and slow is the answer. The low and slow approach allows the yolk to cook through without drying out the white. Like the very egg itself, low and slow is the perfect balance. Here’s how it’s done:
1. First, get an appropriately sized pan for the number of eggs you’re using (2 to 6). Now put the pan on the burner and turn the heat real low. Like I’m talking to a setting number 1. Maybe 1.5. Perhaps a 2 if your burner runs cool. According to this article in Southern Living, you want the pan just hot enough to melt butter.
2. Which is perfect since now it’s time to get a big ole slab of butter. Is it healthy? No. It is right? Debatable. But what can’t be denied is that it is what the pros do. So if you want restaurant-style eggs, put a tablespoon of butter in that pan. If you want a healthier, lower fat version, then only use either a little slice of butter or enough cooking oil to coat the pan. Or use a good butter substitute. My favorite is Brummel & Brown’s.
3. In a separate bowl, crack 2 to 6 eggs. Whip the eggs briskly using a whisk or fork until the egg yolks and whites are combined. This will allow a little air into the mixture to help it get fluffy.
4. Pour the egg mixture into the pan. Let it cook for a minute or two until the bottom is slightly cooked through then use a rubber spatula (or spoon if you don’t have one) to gently push the bottom of the eggs around. Let cook more and repeat until eggs are cooked through.
5. The eggs should take about to 10 to 15 minutes to cook through at that heat. As you will not need to continuously stir them or anything, you can step away (safely) and check them every few minutes. Just don’t leave them too long or you run the risk of overcooking the eggs at the bottom of the pan.
6. Pull the eggs off the heat while they are slightly undercooked (as they will continue to cook once removed from the heat). Serve immediately. Sprinkle with crumbled cheese, herbs, or salt and pepper.
Now that you’ve mastered low and slow, check out our other best ways to cook eggs.
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