Victor Protasio
November 08, 2017 05:32 PM

“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
Crusty bread

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.

Serves: 4
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.

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