I love eggs made all ways, but this is my new favorite way to make Scrambled Eggs, courtesy of famous chef Thomas Keller. I clipped it out of a Departures (Amex) magazine and it was to promote the Per Se and French Laundry chef’s All-Clad collection, but I made it in my non-stick Always Pan.
This is a great breakfast dish, but I also think it’s perfect for an easy dinner at home, when you’re tired and don’t want to spend a lot of time cooking and cleaning. It’s also a good choice for when you’re feeling a little under the weather and want a dish that’s simple and comforting.
This recipe takes a bit longer than normal scrambled eggs, because they are cooked on medium-low heat. The straining through the sieve gives them a silky smoothness and the butter and creme fraiche add a lovely richness to the eggs. As Keller notes:
I prefer to eat my eggs soft and somewhat creamy with small curds, but if you prefer your eggs with larger curds, or more well-done, whisk less and cook more.
Thomas Keller
These scrambled eggs are good as they are, but if you want to “chefy” them up a bit, add fresh cracked pepper and chopped chives. Serve on warm plates with your choice of toast- mine was a rustic country bread and I served it with a tomato slice, for some color. It was brilliant! This recipe can be halved to serve one.
Scrambled Eggs (Oeufs Brouilles)
Course: BreakfastCuisine: FrenchDifficulty: Easy2
servings4
minutes9
minutesIngredients
4 farm-fresh eggs
2 tbsp unsalted butter
1 1/2 tbsp creme fraiche (Kendall Farms recommended)
Season to taste with kosher salt
Directions
- Beat the four eggs into a mixing bowl and beat until they are homogeneous. (You can also use a blender.)
- Strain the eggs through a sieve into a pan. (Keller used a 2 Quart All-Clad saucier, which is a small saucepan with a rounded bottom. )
- Add the butter and place the pan over medium-low heat. Continually whisk over the heat until the mixture begins to thicken and form fine curds that are still very creamy and not completely set.
- Whisk in the creme fraiche and cook a few seconds longer.
- Season to taste with salt.
Recipe Video
Notes
- You can substitute sour cream for creme fraiche.
- Using.a blender is a quicker and more efficient way to blend the eggs together.
Hey baby, I hear the blues a-callin Tossed salads and scrambled eggs.
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