Crème Fraîche Scrambled Eggs Recipes

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

SCRAMBLED EGGS FRAICHE

Steps:

• Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
• Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

GORDON RAMSAY'S SCRAMBLED EGGS

Steps:

• Break eggs into a pan and add the cubed butter.
• Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche. Return to heat stirring in crème fraiche.
• Remove from heat when eggs are clumpy, but soft.
• Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY

Steps:

• Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
• As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
• Meanwhile, toast the bread. He used sourdough bread.
• Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS

Steps:

• Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.