Taylor's Slow-Scrambled Eggs
People. These eggs are good. I mean REALLY good. And thankfully, my hubby has known for many many years, that food is the direct way to my heart. These slow scrambled eggs are from a video recipe he found on youtube years ago on how to make really good, creamy scrambled eggs. The hubbs has definitely perfected these bad boys. Sometimes I try to make them but they lack that special TLC his alllllways have. I assure you though, this dish, though it takes a bit of time, is worth it. It's easy, it's delicious, it will become a brunch and breakfast staple.
The below should serve 4-6 as a side dish for a brunch but you can adjust accordingly if cooking for less.
- 4 TBSP of ghee or organic butter. Yes, they are buttery eggs for a reason.
- 1 dozen eggs. Preferably pasture-rased (get 'em from your farmers market if you can!). Organic and cage free are still wonderful. Realism is important.
- 4 cloves of garlic
- 1/4 cup herbs of your choice chopped
- 3/4 cup chopped veggies of your choice - we'll often use tomatoes or extra chopped greens.
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- salt + pepper to taste
- Melt 2 TBSP of the ghee in medium sized pot over medium-high heat. Ceramic is always a favorite if available
- add the garlic, chopped herbs, and veggies. Stir for about 3 minutes, careful not to burn the garlic or herbs. Add a bit of salt.
- When the veggies are starting to get fragrant and mostly cooked, turn the heat down to low.
- Whisk the eggs in a large bowl for about 1 minute. This will help them get fluffy. Add the spices to the bowl and whisk a few seconds more.
- add the remaining 2 TBSP of ghee and the eggs, making sure the heat is now on LOW
- Slow scramble and stir every few minutes on LOW heat for about 20-30 minutes (I know I know....but it's worth it!)
- You know the eggs are done when they're cooked but still creamy looking. You can of course taste-test - they shouldn't be raw (!) but should taste very buttery and creamy
- Garnish with more fresh herbs and enjoy!