Low, Slow, and Custardy Eggs – a delicious recipe with eggs, milk, Kosher, Freshly ground black pepper, unsalted butter, bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, whisk together the eggs and milk; season with salt and pepper.
2
Assemble a double boiler, with a couple inches of water in the bottom section, over medium heat.
3
(Dont worry if you dont have a true double boiler; just set a small saucepan with a couple inches of water in it over medium heat and fit a stainless steel bowl thats just slightly larger than the saucepan on top, so that its airtight.
4
Make sure the bottom of the bowl isnt touching the water.)
5
When the water in the bottom section of the double-boiler assembly comes to a boil, decrease the heat until the water is just simmering.
6
Add the butter to the top section and let it melt.
7
Pour in the eggs and cook, stirring constantly and slowly with a heatproof spatula, scraping the bottom and sides of the bowl as you stir, until the eggs thicken and form a single large, very soft curd.
8
This will take as long as 20 to 30 minutes; be patient.
9
When the eggs are very softly set to your liking, lay the toast on to a plate, spoon the eggs on top, top with the chutney, and eat.
90
kcal
Calories
6
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 2 tablespoons whole milk or half-and-half, Kosher or sea salt, Freshly ground black pepper, and more.
Yes, Low, Slow, and Custardy Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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