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.
Ingredients
- 4 eggs
- 1 tsp. kosher salt
- 2 Tbs. unsalted butter
- 1 1/2 Tbs. crème fraîche
Directions
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
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Rated 5 out of
5
by
TucciCooks from
Scrumptious
This is how you make scrambled eggs. Period. For our lactose intolerant family members, we’ve subbed plant-based sour cream for Creme fraiche, and it’s still delicious. Add toast and coffee, and breakfast is served.
Date published: 2021-04-20
Rated 5 out of
5
by
LONETREERUNNER from
Best scrambled eggs ever!
Wow! Thomas Keller's scrambled eggs is the finest I've ever had or made. Straining the egg mixture and using crème fraîche elevates scrambled eggs to a higher level. The taste and texture is incredible .A creamy uniform texture while being completely done at the same time. Unlike some dishes whose creamy texture is because it's a blend of finished and under finished eggs.
I used Kerry Gold salted butter, a pinch of fleur de sel and Trader Joe's crème fraîche.
My pan was 10 inch nonstick Calphalon fry with our Electric stove setting at 2.5. Seasoning was spot on! A 5 1/2 inch strainer was used ,a larger one probably would work better. Thomas Keller's recipe is on master class video for greater detail. Talks about using an immersion blender to elevate it further versus using a whisk.
Date published: 2019-10-27
Rated 4 out of
5
by
chefkatrina from
Delicious, moist eggs
I made these eggs this morning. They came out very moist.
I would suggest starting with half the salt, then adding more, to taste, when serving. I didn't have unsalted butter so I only used 1/2 teaspoon of salt hoping to compensate for the salt in the butter. They were still a bit too salty. Otherwise they were delicious!
Date published: 2014-08-04