Scrambled Eggs

Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue. Salt made very little difference on the final texture of the eggs. However, I prefer to season mine at the end. There's no question that the most important factor when cooking eggs is the cooking technique itself. In the case of scrambled eggs, that means using gentle heat, and taking the eggs off the flame a little early to account for carryover cooking. Scrambled eggs is everything but a chopped omelet. Use 3 eggs per servings.

Crack eggs in a bowl and set aside. Add eggs along with butter in a cool pan and set up flame to medium. After about 3 minutes, the mixture will begin to coagulate and thicken yielding a soft, delicate and creamy texture. Take out the heat and get back to heat during cooking time, after about 2 minutes more, add the crème fraiche and season with salt and pepper to taste.

Serve scrambled eggs over toasted bread or baked filo pastry. Accompany scrambled eggs with chopped fresh herbs, roasted vegetables, shallots, onions etc... Enjoy!