Slow-Cooked Creamy Scrambled Eggs

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Serves 2 · Prep 2 min · Cook 10 min · Total 12 min · About 330 cal per serving · Adapted from source

The Gordon Ramsay method, minus the crème fraîche because I'm not buying crème fraîche for eggs.

Ingredients

• 6 large eggs (about 300g)
• 30g unsalted butter
• 30ml whole milk
• 3g salt

Instructions

1. Whisk eggs, milk, and salt.
2. Melt butter in a nonstick pan over very low heat.
3. Add eggs and stir constantly with a silicone spatula.
4. Cook slowly 8-10 minutes until soft and custardy.
5. Remove just before fully set; residual heat finishes them.