I almost can’t believe I’m posting these eggs.

Look in my About page. I believe included in a list of foods you will not find on this site are “runny eggs.” These scrambled eggs may actually qualify under that descriptor, because they hardly turn opaque and you really need a spoon to eat them. So maybe that means my food tastes are changing? 

I mean technically these eggs aren’t running anywhere, exactly, but the low-heat, slow-eat method I used to make them doesn’t so much cook the eggs as thicken them, into what could best be described as more of an egg pudding than scrambled eggs. Or maybe something like a custard without the sugar or dairy. Honestly if I really stop and think too much about it I probably wouldn’t eat them again, so I don’t really want to. 

The important things to focus on are the texture - a creamy, decadent-seeming mess of egg that has just formed into small curds (seriously, where did other Allie go?) and the taste, which, thanks to a healthy (don’t be shy with it) amount of good olive oil, has a pleasant, fruity undertone. The olive oil is key here, inspired by happy accident during a weekend trip to Tahoe where none of us thought to buy butter for our morning eggs.

Together, taste and texture announce that these are not some Wednesday morning eggs.  If I’m honest, these are Sunday morning eggs, but only if you’re staring down a really lazy Sunday with nowhere to go and nothing to do except sip your morning caffeine and slowly stir your eggs into a luscious mass. 

Add a little sour cream or creme fraiche if you miss the dairy, and a little chile flake and lemon zest for zip. Share if you must, but you just stood for 20 minutes so you definitely deserve every decadent bite if you don’t.

Decadent Olive Oil Eggs

Adapted from Geoffrey Zakarian

• 3 eggs plus 1 yolk
• 2 tbs olive oil
• salt and pepper, to taste
• 1 tbs creme fraiche or sour cream
• herbs, chile flake, lemon zest, etc. (for garnish)

1. Beat the eggs and yolk until smooth and all whites are incorporated with the yolks.
2. Add the eggs and olive oil together in a small pot over medium-low heat. Stir constantly with a rubber spatula or spoon. As the eggs thicken, take the pot on and off the heat as needed to control the temperature. You want to keep the heat low enough for soft and creamy eggs.
3. When the mixture gets thick and soupy, season with salt and pepper, return to the heat, and cook to desired doneness. The entire process could take 15-20 minutes. Have patience.
4. To serve, mix in creme fraiche or sour cream, and garnish with herbs, chile flake, or lemon zest as desired.