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.

Scrambled eggs

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crème fraîche

Preparation method

  • Break the eggs into a pan and add the butter.
  • Put on medium heat and stir continuously with a spatula/pan scraper.
  • Remove the pan from the heat occasionally for maximum control of the rate of cooking; take your time.
  • When done, add the crème fraîche. 
  • Season to taste with salt and pepper. 

Serving suggestions

  • As breakfast classic with toasted bread and butter.
  • As an amuse-bouche with smoked salmon roe and fresh herbs.
  • Use in a composition with components of crab, pepper and avocado.

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