Slow Scrambled Eggs with Quesadilla

Normally, I like to make quick and easy dishes that are done in no time. One huge exception to that rule is my love of slow-scrambled eggs. Yes, you can scramble and egg in five minutes or less, but until you have spent 20 to 30 minutes coaxing eggs to a soft, creamy perfection, you have not really had scrambled eggs as they deserve to be served.

I was hungry this morning so I used three eggs. I took them out of the fridge and let them sit in a bowl of warm water for 5 minutes while I melted a tbsp of butter on low heat. Cracking the eggs into a bowl and mixing them lightly, I made sure they were well-blended but not frothy. I didn’t want to beat air into them. I added pepper. If you want, you can use white pepper so you don’t see little dashes of black.

I poured them into my pan and began to stir in slow circles, scraping along the edges and turning the eggs again and again so that they never got to sit in place and begin to set. Depending on how done you like your eggs and how low the heat is, this can take 10 to 20 minutes. More eggs take longer to cook, obviously. The eggs are done when they start feeling sort of like porridge. Exactly how much longer you keep cooking after that depends on how dry you like them. I don’t like them very dry, so I stop a little sooner than you might. Add salt after you are done because salt ruins them if you add while cooking.

Meanwhile, in a skillet on medium heat, I placed 1 whole wheat tortilla to heat and added 1 ounce of pepper jack cheese to melt. You can easily serve this on plain toast or a plain tortilla because the eggs are very rich and creamy. I just happened to be wanting a little heat with my eggs this morning.

Certainly, most of the time you scramble eggs you won’t have the time to indulge in creating these delicious creamy slow-scrambled eggs. But when you have a slow morning and can take the time, try it. You might never settle for ordinary scrambled eggs again.

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