Scrambled Eggs & Happy New Year!
Happy New Year! I hope everyone had a delightful breakfast, the only way to get over a wicked hangover and properly get the new year started. Dan and I indulged in some creamy eggs and amazing Alaskan smoked salmon on toasted English muffins.
I've been preparing a lot of scrambled eggs lately and, what do you know, I always follow Gordon Ramsay's method for a perfectly fluffy version. Check out this video for a tutorial.
As a kid, I was taught to prepare scrambled eggs totally differently. We would whisk together eggs, salt and pepper (and sometimes cheese) and then pour into a hot skillet, over some melted butter. It's still pretty nostalgic to have eggs cooked this way, but now that I'm savvy to the rich, pillowy version finished with a dollop of creme fraiche, it's not often that I look back.
So may 2013 be filled with trying new things and not getting too stubborn about old habits.
Soft Scrambled Eggs for Two
- 4 eggs
- 2 Tbsp unsalted butter, at room temperature
- 1 Tbsp creme fraiche
- 3 tsp chopped chives
- salt, to taste
Cooking Directions
- Add butter and eggs to a small saucepan. Do not whisk eggs before adding to saucepan. Turn heat to med-low. With a rubber spatula, break up yolks and begin to stir eggs and butter.
- Continue to stir eggs. As they begin to thicken, remove from heat and continue stirring. Return to heat after a few stirs and repeat this process of removing from/returning to heat 3-4 times so as not to overcook eggs. Note that residual heat from the pan will continue to cook eggs, even when off heat.
- Once eggs reach a rich, creamy consistency (10 - 15 minutes), remove from heat entirely. Stir in creme fraiche to cool down eggs and add richness. Stir in chives. Season with salt (and pepper, if you like-- I leave out pepper, personally) and serve hot.