Thomas Keller's Scrambled Eggs
Select the freshest, best-quality eggs possible for this preparation, because this will make the difference between good scrambled eggs and great ones.
- 4 eggs
- 1 tsp. kosher salt
- 2 Tbs. unsalted butter
- 1 1/2 Tbs. crème fraîche
In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.
Recipe by Thomas Keller, Chef/Owner, The French Laundry