Thomas Keller Scrambled Eggs Recipe
Most people cook scrambled eggs too fast and end up with something closer to rubber than silk.Thomas Keller’s approach slows things down, letting the eggs turn out incredibly smooth.The trick is constant stirring while keeping the pan just warm enough to cook them through without drying them out.What I like most about this method is how rich the eggs taste, even though they’re made with just butter and salt.A small pinch of sea salt at the start makes a difference, helping the eggs break down into a softer texture.If you think they look too runny when you take them off the heat, that means you got it right.
Servings: 2
Ingredients
- 3 large Eggs
- 1 pinch Salt
- 1 tbsp Butter
- 1 tbsp Crème Fraiche
Instructions
- Crack the eggs into a bowl.
- Add a pinch of salt and whisk until smooth and uniform.
- Place a non-stick skillet over low heat.
- Add the butter to the skillet, allowing it to melt completely.
- Pour the eggs into the skillet.
- Begin stirring constantly with a spatula or wooden spoon.
- Continue stirring as the eggs cook.
- Aim to keep them moving, preventing them from setting too quickly.
- As the eggs thicken but remain creamy, stir in the crème fraiche.
- Cook for a few more seconds.