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Scrambled eggs

The most important aspect of making scrambled eggs is how long they have been cooked. Always start with a cold pan and stir continuously. The eggs should end up as creamy as custard (baveaux). When perfectly done, add crème fraîche to bring the temperature down and stop the egg from cooking further. For a perfect result, serve immediately.

Recipe for 200 grams.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

3
eggs
40
g
butter
1
tsp
crème fraîche
as needed
salt and pepper

Scale recipe

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