Low and slow is key to custardy scrambled eggs

On this week’s episode of The Scrambled Eggs Show!, we turn to Michelin-starred Chicago chef Lee Wolen, whose restaurant Somerset serves one of the best dishes I’ve tasted this year. Wolen’s technique for scrambled eggs favors patience—and a spoonful of creme fraiche—and yields exceptionally custardy eggs.


Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

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Whenever I cook eggs, I always go for the omelette (sort of) route of cooking one side and then flipping and cooking the other side. I really enjoy fully cooked eggs, and this way gets that. In Europe, I had a lot of eggs that were really liquidy, which were really good. So I’ll try this method out even though it looks like a pain in the ass.