Thomas Keller's Scrambled Eggs

Name: Thomas Keller's Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: 2
Ingredients: 6 piece Eggs; 1 pinch Salt (kosher); 2 tbsp Butter; 1.5 tbsp Crème Fraiche (or sour cream); 2 slice Sourdough or Brioche Toast; Parsley, minced; Maldon Salt

5 mins prepServes 2

A classic scrambled egg recipe from Chef Thomas Keller, featuring a smooth texture and rich flavor from crème fraiche, served on toast.

2 servings

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Instructions

1. Crack eggs into a bowl, season with kosher salt, and whisk.
2. Pass eggs through a fine mesh sieve.
3. Preheat a nonstick pan over low heat. Add butter and pour in the eggs.
4. As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
5. Stir in the crème fraiche and immediately spoon onto the toast. Complete with Italian parsley and Maldon salt.

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Thomas Keller's Scrambled Eggs

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