I usually cook my scrambled eggs over medium/high heat because that’s what's quick and easy. But the slow cook really takes the cake for the best scrambled eggs I've ever had. If you have the time, use this method! These eggs are so rich and creamy without having to add cream or cheese.
1/4 cup milk
1/2 tablespoon butter or ghee
Salt and pepper to taste
Melt the butter on a pan over low heat.
Whip together the eggs and milk.
When the pan is heated, add the eggs and cook for about 20 minutes, stirring frequently.
Enjoy with a piece of buttered toast!
When you cook eggs slowly over low heat, the eggs don’t lose their moisture through steam. When eggs lose their moisture they become dry and rubbery. These eggs retain so much moisture that the feel creamy and smooth.