Paul's brother, Rob, was the first to start "slow cooking" his eggs, and to tell you the truth, I wasn't a fan (but I'm definitely giving you credit!). Slow cooking them in a sauce pan over low, low heat and taking them on and off the heat while continuously stirring seemed like wayyyy to much work - who has the time for that?? But like most things, the twin gene kicked in and Paul became a fan of Rob's process for the perfect scramble. Paul loathes dry, over-done scrambled eggs and this slow stir allowed the yolk to break in the pan which leaves optimal texture and wetness of the eggs.
Thankfully, Paul can't stand for things to take a long time either! (I'm so thankful we are alike in this way) So instead of standing over the sauce pan, moving it off and on the low heat, and adding ingredients like crème fraîche...he just adds the eggs straight to the large frying pan, unwhisked. He does keep the heat low, and stirs often, which yields the perfect, moist, scramble ever single time.
Over the weekend we made breakfast for 10 of our friends. The eggs were a hit and people were intrigued with the "leave the yolks unwhisked" method. The overall positive reception lead me to sharing this as a food post!
