Eggs are a staple for breakfast, but I often find myself enjoying them for lunch, either poached or scrambled. Lately, I've been leaning more towards poached eggs as my attempts at scrambling never seem to hit the mark - until now.
Scrambled eggs can be whipped up with minimal ingredients, though you can always add extras. After hearing beloved UK TV chefs, James Martin and Gordon Ramsay, rave about enhancing scrambled eggs with creme fraiche, I was eager to try it out.
In my view, the best scrambled eggs are creamy, smooth, and packed with flavour, which is precisely what you get when you add this 89p ingredient from and most other , reports .
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Ingredients.
Two or three eggs, at room temperature.
One tablespoon of butter or oil.
One tablespoon of creme fraiche.
Salt and pepper, to season at the end.
A sprinkle of fresh or dry chives.
Method
I began by cracking three room-temperature eggs into a small bowl and beating them with a whisk instead of a fork for a more vigorous mix. For those who keep their eggs in the fridge, take them out 30 minutes beforehand or place them in a bowl of warm water while you prepare the other ingredients.
Next, I strained the whisked eggs through a sieve. This not only creates a uniform mixture but also catches any stray shell pieces. The following step involved adding the butter to a frying pan on low heat and introducing the eggs once the butter had melted.
After adding the eggs, I used a spatula to continuously stir them for 30 seconds before removing it from the heat for 10 seconds while still stirring. I then returned the pan to the heat for a minute to complete the cooking process - during this time I added the creme fraiche and seasoned with salt and pepper.
Ensure you keep stirring until the eggs reach your preferred consistency. I favour a slightly runny texture but some people prefer their eggs more solid. I served them on a slice of toasted sourdough bread and garnished the eggs with some dried chives.
