The final cooking class of the fine cooking series I’ve been taking is coming up this week, sigh. In last week’s session, we cooked lots of eggs—poached, omelets, hard boiled, and soufflés. Since we eat everything we cook in the class, the chef opted not to do the scrambled eggs but still walked us through the instructions. I tried out the recipe (adapted below) twice over the weekend, and these scrambled eggs are amazing! They take a bit of patience but are totally worth it. If you want to be really French about it, you can hollow out the eggshells (using an eggshell topper), put the cooked scrambled eggs back inside, and top with caviar. But the eggs are pretty good just served on toast too.
Now that I’ll have my Wednesday nights back, I’m going to try to devote more time to cooking things that are a challenge for me. The whole idea of this blog is to prepare food that’s relatively quick and easy, yet still delicious, but I can get lazy if I stick to those rules all the time. So my goal is to try out new-to-me techniques that can seem overwhelming or scary. I don’t know if I’ll blog about all of the experiments, but I’ll definitely let you know if I come across any good tips or especially delicious recipes!
Perfect Scrambled Eggs
- 4 large eggs
- 2 tsp butter or ghee
- 1 Tbsp crème fraîche
- 2 Tbsp minced chives
- salt and pepper
- In a medium bowl, beat eggs together with a fork until whites and yolks are well combined. Season with salt and pepper.
- If you have a double boiler, great, use it to make these eggs! If not, fill a small pot with a few inches of water and bring to a simmer. Fit a metal bowl on top of the pot, and melt the butter in the bowl. Add the eggs, and cook, whisking constantly, until the eggs start to thicken and separate into curds, but are still a bit runny, about 10 minutes.
- Remove from the heat and immediately whisk in the crème fraîche. Sprinkle with chives and serve with toast. (These are not for people who like their scrambled eggs “well done.” Avoid those people.)