Best 4 Slow Scrambled Eggs Recipes

Indulge in the culinary delight of slow-scrambled eggs, a breakfast or brunch classic elevated to perfection. This versatile dish offers a creamy, custardy texture that melts in your mouth, enveloping your taste buds with a symphony of flavors. Whether you prefer them fluffy and light or rich and decadent, our collection of recipes caters to every palate. From the basic technique to creative variations infused with herbs, cheese, vegetables, or even smoked salmon, these recipes will transform your morning meal into an unforgettable experience. So, gather your ingredients, fire up the stove, and let's embark on a culinary journey to create the perfect slow-scrambled eggs.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS

Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SLOW SCRAMBLED EGGS

Slow Scrambled Eggs image

Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 3

Ingredients

4 tablespoons unsalted butter
12 large eggs, lightly beaten
Kosher salt

Steps:

Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.

LOW AND SLOW SCRAMBLED EGGS

Low and Slow Scrambled Eggs image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

8 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper r
3 tablespoons unsalted butter
2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil
Cooked bacon, for serving

Steps:

In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?

Tips:

For fluffy eggs, whisk them vigorously before cooking.
Use a non-stick skillet to prevent the eggs from sticking.
Cook the eggs over low heat, stirring constantly, to prevent them from overcooking.
Season the eggs with salt and pepper to taste.
Add your favorite toppings, such as cheese, vegetables, or meat, after the eggs are cooked.
Serve the eggs immediately with your favorite sides, such as toast or fruit.

Conclusion:

Slow-scrambled eggs are a delicious and versatile breakfast option that can be easily customized to your liking. By following these tips, you can make perfect slow-scrambled eggs every time.

In addition to the tips above, here are some additional things to keep in mind when making slow-scrambled eggs:

The type of milk you use will affect the flavor and texture of the eggs. Whole milk will produce a richer, creamier flavor, while skim milk will produce a lighter, less flavorful dish.
You can also use other liquids, such as cream, half-and-half, or even water, to make slow-scrambled eggs.
If you are adding vegetables or meat to your eggs, be sure to cook them before adding them to the eggs.
Slow-scrambled eggs can be served with a variety of sides, such as toast, fruit, or yogurt.

With a little practice, you'll be able to make perfect slow-scrambled eggs in no time!