Creamy Scrambled Eggs

Cooking these eggs low and slow gives soft, creamy results. (Victoria de la Maza)

Creamy, slow-cooked scrambled eggs are my go-to dish when I feel like pampering myself. I adore eggs for breakfast, lunch, or dinner. Yes, you can absolutely make scrambled eggs in a frying pan over high heat and have them ready in a flash. These are not those.

I whisk the eggs with heavy cream and grated Swiss cheese, and season with salt and pepper and a touch of nutmeg. Then I cook them low and slow, in a double boiler over low heat, using first a whisk and then a spatula to catch every single speck of egg in the pan. The gentle, indirect heat allows the eggs to form small, creamy curds as they cook, which combine with the melting cheese for beautifully soft and silky results. I serve them piping hot with a sprinkle of fresh herbs.

If you don’t have a proper double boiler, place a glass or stainless steel bowl or saucier pan (the one with rounded sides, perfect for making sauces) over a saucepan filled with water, making sure it rests on the rim of the saucepan without touching the water. This technique, also called a bain-marie, can be used to cook a little gentler than over direct heat, and keep sauces warm a bit longer.

Serves 2

• 5 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Swiss or Gruyere cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter
• 2 tablespoons chives, finely chopped

In a large bowl, whisk together the eggs, heavy cream, cheese, salt, pepper, and nutmeg.

In a double boiler (or saucepan), bring three inches of water to a boil, then lower the heat to keep it at a simmer. In the top insert (or a glass or stainless steel bowl, or saucier pan, placed on top of the saucepan), melt the butter and pour in the egg mixture. Cook the eggs, whisking slowly and scraping the sides of the pan, until no longer runny. Remove from the heat and serve immediately, garnished with chives.