soft scrambled eggs

Soft Scrambled Eggs

I love eggs in any form but scrambled is by far my favorite. I know a recipe for scrambled eggs is like telling you how to boil pasta, but there are actually a few different types of scrambled eggs. This particular recipe is for silky soft scrambled eggs cooked low and slow. The first time I was asked to make scrambled eggs for a chef was a disaster. When asked to scramble the eggs I made American scrambled eggs, rubbery pale yellow eggs made in a flash in a pan sprayed with vegetable oil. I was quickly made aware that is not how scrambled eggs should be made. They should be cooked low and slow until curdles form. They should be soft, deep in color and fluffy. It was so embarrassing that I went home and made proper French scrambled eggs everyday for a week. Set aside some time and arm strength because this one takes a lot of patience, but it’s well worth it. Enjoy a nice cup of coffee and blast some music while you scramble.



5 large eggs

2 tablespoons unsalted butter

½ tablespoon crème fraîche

1 tablespoon chopped chives

kosher salt, to taste

ground black pepper, to taste 



In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well. Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.

Remove the pan from the heat then stir in the crème fraîche and half of the chives. Season with salt and pepper to taste then ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet.  Top with the remaining chives.

Serve with toasted sourdough bread and a side of bacon.


Serves 2. 



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