Slow Scrambled Eggs

slow scrambled eggs
Photo: Johnny Fogg
Prep Time:
15 mins
Total Time:
15 mins
8 to 10 Serves

Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.


  • 4 tablespoons unsalted butter

  • 12 large eggs, lightly beaten

  • Kosher salt


  1. Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.

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