Photo courtesy of Lexie Smith
“I never much liked the texture of scrambled eggs,” artist-chef Lexie Smith tells Vogue. “I took what I know about bringing out the best in so many foods and turned it down a notch: low and slow. That’s a pretty good motto to live by for a lot of things."
With a secret ingredient, artist-chef Lexie Smith puts a surprise twist on the classic breakfast staple. If you have the time and you like your scrambled eggs soft, ultra-creamy, and definitely habit-forming—read on.
Slow-Cooked Miso Scrambled Eggs
- Whisk eggs in a bowl, add salt.
- Melt butter over medium to high heat in a pan.
- Put heat at low and add eggs.
- Cook for 10 minutes while stirring frequently to break up any solid build-up.
- Pour eggs in a clean bowl and whisk in a small dollop of Miso.
Video courtesy of Vogue
The dish is recommended with any kind of sourdough with pickled vegetables on top or with bitter greens for a healthier finish, "It’s even good cold and spread on crackers, almost like cheese.” Smith adds.
How about you? How do you like to cook your eggs? Share it with us in the comments!