Description
Learn the technique to make incredibly creamy and fluffy scrambled eggs using low heat and constant movement.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon crème fraîche or sour cream (optional, for extra creaminess)
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon chopped fresh chives (for garnish)
Instructions
- Place the eggs, butter, and a pinch of salt into a small, cold saucepan. Do not turn on the heat yet.
- Place the saucepan over medium-low heat. Begin stirring the eggs constantly with a rubber spatula, scraping the bottom and sides of the pan.
- Continue stirring without stopping. The eggs will start to thicken slowly. This process takes about 3 to 5 minutes.
- When the eggs are mostly set but still look wet and slightly undercooked (like a very soft custard), remove the pan from the heat immediately. The residual heat will continue to cook them slightly.
- If using, stir in the crème fraîche or sour cream now to stop the cooking process and add richness.
- Season with a small amount of black pepper.
- Serve immediately on toast, garnished with fresh chives.
Notes
- Use a non-stick pan for the easiest cleanup and best results.
- Keep the heat low; rushing the process results in dry, rubbery eggs.
- For a richer flavor, use a small knob of cold butter right at the end, off the heat.
- Prep Time: 2 min
- Cook Time: 5 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 18
- Cholesterol: 550