Slow Cooked Creamy Eggs with Chives
 
 
Creamy, light and fluffy scrambled eggs.
Author:
Recipe type: Breakfast
Ingredients
  • Eggs (I use a 4 to 1 ratio) If you use four eggs, use ¼ cup of cream. If you use 8 eggs, use ½ cup, etc.
  • Cream (Again, use ¼ the cream compared to the eggs) A large egg is approximately ¼ cup.
  • Salt to taste (You can add this before you cook or after) about ½ tsp per 4 eggs, pepper to taste
  • Chives to sprinkle on to serve.
  • Fat to cook the eggs in such as butter, ghee, refined coconut oil or bacon fat
Instructions
  1. In a small bowl, combine the eggs and cream (and salt if desired). Mix with a whisk or fork until there is a connected string of egg when you pull the fork/whisk above it by about 8". If the string breaks, it needs blended a little more.
  2. In a non-stick pan, preferable well-seasoned cast iron, heat to low-medium on the stovetop. Add 1 Tbls. of fat to the pan and melt.
  3. When the fat is melted, spread it around to coat the bottom of the pan.
  4. Slowly pour in the egg mixture. With a spatula, continually scrape the bottom of the pan scraping up the slowly cooking eggs and turning them over. Continue this until the eggs are almost set.
  5. Remove from heat and allow eggs to set.
  6. Sprinkle with chives, salt & pepper and serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/slow-cooked-eggs-with-cream-and-chives/