Friday, March 23, 2012

Slow-scrambled eggs with duck prosciutto

Have you ever had really dry, crumbly scrambled eggs? Gross, right? They were cooked too fast.

High heat is the enemy of scrambled eggs; the hotter the pan, the faster the eggs will overcook and stick to the pan. If you've ever made scrambled eggs and ended up with more egg stuck to the pan than scrambled, you know what I mean. That wasn't the fault of the pan, it was too much heat.

So how to remedy that? Slow-scramble them, over low heat, and you'll have perfectly creamy eggs every time (without having to add cream).

First, let the eggs get to room temperature.

Whisk them with some salt, pepper, and a little butter. Melt a tablespoon of butter in a skillet over low heat. Add the eggs and stir constantly until they just scramble--this could take 15 or 20 minutes. But trust me, it's worth it.

Add slices of duck prosciutto (or regular prosciutto) on top. Feel decadent.

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