Author Notes: Once I jumped on the slowly-scrambled eggs bandwagon, I was hooked. This recipe takes the slowness, and the resulting custard-iness, to a whole new level, using four techniques to control the cooking time:
1. Low heat. Duh.
2. Cooking the eggs in a small saucepan to minimize surface area
3. Rather than melting the butter first, adding it directly to the eggs, cold, and in small chunks, so it slowly melts as the eggs are cooking
4. Adding a spoon full of cold creme fraiche at the end, to stop the cooking
The mirin and sugar sounds weird, but it’s actually awesome. But if you’re skeptical, you can leave them out without making any other changes and this will still be delicious. —linzarella
tablespoon cold butter, cut into pea-size chunks
tablespoon creme fraiche
salt and pepper
- Mix the eggs, mirin, sugar, and chives together in a bowl, then add the butter (don’t mix any more).
- Pour the eggs into a small saucepan and cook, stirring constantly over low heat. At first it will look like the eggs aren’t doing anything, and as the butter melts it will look oily and weird. Ignore it and keep stirring. After 5-10 minutes, depending on the size of your pan and the heat of your flame, the eggs will start to look custardy and perfect. Right about when this happens, add the creme fraiche, and continue cooking just until it’s absorbed and the eggs don’t look liquidy.
- Serve on crunchy buttered toast, sprinkled with salt and pepper.