Thomas Keller's Scrambled Eggs

Thomas Keller's Scrambled Eggs is rated 4.0 out of 5 by 1.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2

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

Rated 4 out of 5 by 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
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