“This is my favorite version of cooking and eating eggs,” says the chef of Los Angeles’ 189 by Dominique Ansel
Dominique Ansel’s Slow-Cooked Scrambled Eggs
2 tbsp. unsalted butter
1 small shallot, finely chopped
8 large eggs
1 tsp. kosher salt
½ tsp. black pepper
2 tbsp. whipping cream
1 bunch fresh chives, finely chopped
1. Melt butter in a large nonstick skillet over low heat; add shallot, and cook, stirring often, until translucent, 4 to 5 minutes.
2. Whisk together eggs, salt and pepper in a bowl. Add to skillet with shallot, and cook over low heat, slowly stirring constantly with a wooden spoon or rubber spatula, until eggs thicken, about 20 minutes.
3. Remove from heat, and gently stir in cream. Sprinkle with chives; serve with crusty bread.
Active time: 30 minutes
Total time: 30 minutes
Tip for better eggs! Ansel gives his tips for a softer, fluffier scramble:
Type of egg: Using young, fresh eggs makes a difference. Eggshells are porous, so the less time they sit in the fridge, the more moisture they retain.
Level of heat: Scramble eggs on low heat. Cooking them over a higher heat will cause eggs to brown and overcook quickly.
Cook time: Just before the eggs are done (when they still look a bit wet), take the pan off the heat. The residual heat will continue cooking them until they’re perfect.