Softest, Slow-Cooked Scrambled Eggs

1. 1

   Beat the eggs in a bowl with a fork. Slide the beaten eggs into a cold, non-stick pan, and set the pan over low heat. Nothing much will happen for the first 10 minutes. Make some toast, snip some chives; set the table, pour yourself a glass of orange juice.

2. 2

   Every couple of minutes, run a spatula around the sides and bottom of the pan. At the five minute mark, sprinkle a healthy pinch of flake sea salt and a couple cracks of freshly ground black pepper over the eggs.

3. 3

   In the last five minutes of cooking, pay attention; use the spatula to gently scrape the cooked eggs off the bottom of the pan. Remove the eggs from the heat when they are still custardy and not quite finished cooking; the residual heat will finish the job.

* Per serving · 4 servings · Values may vary.