Scrambled Eggs with Creme Fraiche: Easy Comfort Food for Frigid Days

Have you ever had true scrambled eggs? I’m not talking about a few eggs roughed around at the bottom of a pan, a broken up omelette. True scrambled eggs, done the French way, are cooked slowly over a double boiler while stirring constantly. The egg curds cooked that way are a revelation – a celebration of all an egg can be. But they do take a long, long time, and the eggs are really tough to clean out of the pan. I make them once a year, for Christmas brunch.

eggsI’ve recently come up with a great compromise between the super rushed technique and the super slow technique. That compromise is creme fraiche. Well, duh, you say. Of course. How can anything taste bad when you bring eggs together with the tangy creaminess that is creme fraiche? Exactly.

Look deep into the pillowy folds, breathe in deep... this is creme fraiche therapy.
Look deep into the pillowy folds, breathe in deep… this is creme fraiche therapy.

Take two or three eggs, crack them in a bowl, shower a teaspoon of salt over them, and beat them well with a fork. When you think you’re done, keep going a little longer, giving your arm a little workout and your eggs a little more air. Put a pan over a low flame. Melt a tablespoon of salted butter. Pour the eggs over the butter and stir them gently with a wooden spoon. Don’t walk away. Keep stirring. After 3 minutes, your eggs will come together but still be a little wet. If you like your eggs more well done, keep going 30 seconds more, but take them off before you think they’re completely done. They will keep cooking off the heat and you don’t want to overcook them.

Scrambled Eggs with Creme FraicheThat’s when you remove the eggs from the heat, pour them in a clean bowl, and shock them with creme fraiche to stop the cooking. The most delicious shower an egg has ever had. Using the spoon you’ll soon be eating with, gently (see how often I keep using that word? Love these eggs. Don’t brutalize them.) fold in the creme fraiche. Toss in some toppings if you’re in the mood. I’ve been known to throw in some smoked salmon, avocado, and even jarred jalapeño slices. Then eat them, right then and there, without waiting for anyone or anything.

Slow scrambled eggs with creme fraiche. The perfect protein rich comfort food for these frigid winter days.

Scrambled Eggs with Creme Fraiche: Easy Comfort Food for Frigid Days
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 1
Ingredients
  • 3 eggs
  • 2 tablespoons of creme fraiche
  • 1 teaspoon of salt
  • toppings to your liking: smoked salmon, avocado, jalapeno slices
Instructions
  1. Take two or three eggs, crack them in a bowl, shower a teaspoon of salt over them, and beat them well with a fork. When you think you're done, keep going a little longer, giving your arm a little workout and your eggs a little more air.
  2. Put a pan over a low flame. Melt a tablespoon of salted butter. Pour the eggs over the butter and stir them gently with a wooden spoon. Don't walk away. Keep stirring. After 3 minutes, your eggs will come together but still be a little wet. If you like your eggs more well done, keep going 30 seconds more, but take them off before you think they're completely done. They will keep cooking off the heat and you don't want to overcook them.
  3. That's when you remove the eggs from the heat, pour them in a clean bowl, and shock them with creme fraiche to stop the cooking. The most delicious shower an egg has ever had. Using the spoon you'll soon be eating with, gently (see how often I keep using that word? Love these eggs. Don't brutalize them.) fold in the creme fraiche.
  4. Toss in some toppings if you're in the mood. I've been known to throw in some smoked salmon, avocado, and even jarred jalapeño slices. Then eat them, right then and there, without waiting for anyone or anything.

 

 

One Response to Scrambled Eggs with Creme Fraiche: Easy Comfort Food for Frigid Days

  1. I’ve seen a youtube video of Gordon Ramsey making scrambled eggs and I was doing it all wrong! He also said the true mark of a chef is if they can make a great scrambled egg.

    Yours look delish!

Leave a reply