Scrambled Eggs
This is not your typical overcooked, tasteless scrambled eggs that you would get at a cafeteria. The key is to cook it gently and make sure to not overcook it; you will be rewarded with some of the most luxurious, creamy, and delicious scrambled eggs you've ever had!
Active Time: 15 min
Total Time: 15 min
Ingredients
> Eggs
> Truffle butter
> Creme fraiche
> Salt, pepper
Instructions
1. Crack your eggs into a medium saucepan set over medium-low heat. Add a small spoonful of truffle butter. Beat the eggs to mix together the whites and the yolks.
2. For about 10 minutes, continue to stir the eggs constantly, scraping off the bottom of the pan. If at any point you find that the eggs are cooking too fast (i.e. quickly hardening into a solid near the bottom of the pan), take it off the heat for 15-30 seconds. Make sure you are constantly stirring.
3. When the eggs are sufficiently cooked, take it off the heat, season with salt and pepper, add a small spoonful of creme fraiche, and mix until incorporated.
4. I like to serve the eggs over toast with grilled tomatoes. Optionally, top with a light sprinkling of chopped herbs (chives or green onions work best). Enjoy!
Notes/Tips:
> These eggs might taste unusual at first, since they are much less "well-done" than scrambled eggs that you may have had in the past. Trust the process - while eggs are indeed fully cooked even if they don't appear so. And making sure to avoid overcooking the eggs is the most important part of achieving creamy scrambled eggs.
> The truffle butter gives the eggs an amazing flavor. As does the creme fraiche, but the creme fraiche also helps prevent the eggs from overcooking at the end.