Low and Slow Scrambled Eggs

Name: Low and Slow Scrambled Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Ingredients: 8 eggs; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper r; 3 tablespoons unsalted butter; 2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil; Cooked bacon, for serving

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 to 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 to 4 servings

Ingredients

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8 eggs

1/4 cup heavy cream

Kosher salt and freshly ground black pepper r

3 tablespoons unsalted butter

2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil

Cooked bacon, for serving

Directions

In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?