Perfect Creamy Scrambled Eggs

Are you ready to elevate your breakfast game to a whole new level? Get ready to discover the secret to making the most velvety and flavorful scrambled eggs you've ever tasted. In this exclusive method, I will show you how to create scrambled eggs like a true culinary artist, using only the freshest eggs, butter, and a touch of crème fraiche. Imagine a plate of perfectly cooked scrambled eggs, so creamy and rich in texture, they almost melt in your mouth. Join me in my kitchen and let's walk through each step of this classic breakfast dish, sharing valuable tips and tricks along the way. Whether you're a novice cook or a seasoned chef, this recipe is sure to take your scrambled eggs to a whole new level of perfection.

Perfect Creamy Scrambled Eggs

Course: Breakfast

Cuisine: French

Keyword: eggs

Servings:

Calories: 300kcal

Cost: $4

How to begin your day

Print Recipe

Equipment

1 Sautoir pan
1 Saucepan
1 Rubber spatula
1 Spoon
1 Chef knife

Ingredients

Scrambled Eggs

6 ea. Pasture-raised eggs
20 g Butter

Zucchini Brunoise (Optioanal)

300 g Zucchini, yellow squash cut into brunoise
15 g Butter
15 g Parmigiano grated
10 g Persillade Recipe
100 g Toasted bread

Instructions

The key to achieving creamy scrambled eggs lies in the cooking method and ingredients used. Starting with high-quality eggs is essential. Opt for organic or free-range eggs for superior flavor and texture.
One important rule to remember when working with eggs is to crack them into a bowl before using them in a recipe. By cracking the eggs into a bowl first, you can inspect them for freshness and any unwanted particles before incorporating them into your recipe. So, when you crack the eggs into a bowl, it's essential not to add salt right away. It breaks down egg whites' albumin resulting in a less-than-ideal texture for your dish.
Next, start heating up pan over low heat and add butter. Once the butter begins to melt, add the eggs and break the yolks with the rubber spatula. Increase the heat to medium. Let it sit for a few seconds to set on the bottom, then stir with a spatula back and forth across the centrer and in a figure-eight motion. Continue to stir the eggs, allowing them to form soft curds. Be careful not to overcook them, as they will continue to cook slightly off the heat. Remove the eggs from the heat when they are still slightly runny, as they will firm up from the residual heat. To add an extra touch of luxury to your scrambled eggs, add a tablespoon of crème fraiche. Stir that up, remove from the heat and season with salt and pepper. Add chopped chives if desired.
Mold out brunoise and scrambled eggs using a cake ring or use fancier molds.
Served immediately with toasted bread – Bon appétit!