Recipe: Slow Scrambled Eggs with Rosemary and Capers

published May 22, 2007
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Eggs on toast are go-to comfort food, a meal to be eaten alone on a spring evening, standing up in the kitchen, or on the couch with a book. When all else fails, there’s always eggs and buttery toast. Here’s one of our favorite ways to spruce up the old standby with a smattering of grownup flavors – briny, juicy capers, fragrant rosemary, and a dash of Romano cheese.

You can substitute other aromatics, or use nothing but salt – the real secret to these eggs is to cook them very, very slowly in a small skillet so they cook gently into a soft custard, suitable for feeding to children of any age.

Slow Scrambled Eggs with Rosemary and Capers
serves 1

3 eggs
1/4 cup cream or milk
Salt and pepper
Small pat of butter
1/2 teaspoon fresh rosemary, chopped
2 tablespoons large capers
Romano cheese, freshly grated

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small, heavy skillet over medium heat until the foam rises and subsides. Add the rosemary and capers and saute gently for a few moments until softened and fragrant. Lower the heat to simmer and pour in the egg mixture.

Keep the heat at an absolute minimum, and stir only occasionally. The eggs will cook very, very slowly – it should take up to 20 minutes for them to cook thoroughly. They will slowly stiffen to a thick custard texture. When they are cooked enough for your preference, take off the heat.

Shave fresh Romano cheese on top and eat with greens or on toast.