Kitchen Notes No. 12

Scrambled Eggs with Crème Fraîche & Chives

The difference between good scrambled eggs and forgettable scrambled eggs is rarely the ingredient list. It comes down to patience. Lower heat. A little more attention. A willingness to pull them from the stove before they look finished. To be fully transparent, if I hadn’t seen that this was similar to how Gordon Ramsay prepares his eggs, I wouldn’t have tried them. Now, I won’t eat them any other way.

Crème fraîche softens the texture without making the eggs heavy. Chives bring freshness and just enough contrast to keep everything balanced.

INGREDIENTS

4 large eggs

2 tablespoon unsalted butter

1 tablespoon crème fraîche

1/2 teaspoon kosher salt

Freshly cracked black pepper

fresh chives, finely chopped

Optional: 2 slices sourdough bread, toasted and buttered 

METHOD

Crack the eggs directly into the pan and place over medium/high heat.

Stir continuously with a silicone spatula. As curds begin to form, continue moving the eggs around the pan, scraping the bottom and sides frequently.

*Remove the pan from the heat every 30 seconds for 10-15 seconds, continue stirring and return the pan to the heat. Repeat until eggs are almost set but still appear slightly loose, remove the pan from the heat.

Fold in the crème fraîche and salt.

Continue stirring for 30 seconds. The residual heat will finish cooking the eggs while keeping them soft.

Transfer immediately to warm plates.

Finish with black pepper and fresh chives.

Serve on toasted/buttered sourdough, if desired.