Slow-Scrambled Eggs with The Chiles

There’s an old story of a chef who used to ask all kitchen apprentices to make simple eggs as a way of testing their true skills in the kitchen. Those who prepared a slow-cooked, soft scrambled egg passed the test, proving their awareness of the importance of patience and good technique. ⠀

We’ve always liked this story because we think that eggs are the perfect medium for learning different cooking techniques. If you can master eggs, you can cook almost anything. ⠀

Here’s how we like to make a classic soft scramble. These eggs are super easy to make, and the texture is simply unparalleled. The key is to keep them moving as much as you can throughout the entire cooking process, which might take quite a bit longer than you're used to. We promise it's worth it. 


  • 3-4 eggs 
  • 1 tbsp butter 
  • salt 
  • The Chiles 
  • hard cheese 


  1. Crack the eggs into a bowl, season with a large sprinkling of salt, and whisk until smooth. 
  2. Let the eggs sit for 10 minutes to allow the salt to set in. 
  3. In a non-stick skillet, heat butter over medium-low heat. When butter is just melted, add in the eggs. 
  4. Cook eggs slowly, constantly moving them with a spatula. 
  5. When your desired consistency is reached, pour the eggs into a bowl. 
  6. Top with a sprinkling of The Chiles and shaved cheese. 
  7. Enjoy! 



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