Eggs are a go-to for breakfast times, but I mostly enjoy them for lunch either poached or scrambled.
Recently I’ve been having more poached eggs as the scrambled variety never seems to turn out quite right – that’s until now.
Scrambled eggs can be made with very few ingredients but extras can be added.
After hearing two UK-loved TV chefs, James Martin and Gordon Ramsay, talk about improving scrambled eggs with creme fraiche, I wanted to give it a go.
In my opinion, the best-scrambled eggs are creamy, silky and full of flavour, and that’s exactly what you get when adding this ingredient that costs 89p from Sainsbury’s and most other supermarkets.
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
Sprinkling of fresh or dry chives
Method
I started by cracking three eggs that had been left at room temperature into a small bowl before beating them with a whisk rather than a fork as there’s much more action than with the prongs of a fork.
For those who store their eggs in the fridge, take them out 30 minutes prior or put them in a bowl of warm water while assembling the other ingredients.
I then passed the whisked eggs through a sieve. Besides creating a homogenous mixture, the sieve removes any rogue pieces of shell as well.
The next step was to add the butter to the frying pan on the lowest heat and add in the eggs once the butter had melted.
With the eggs added in, I used a spatula to constantly stir them for 30 seconds before taking it off the heat for 10 seconds while still stirring.
I then put the pan on the heat for a minute to finish off the cooking process – during this time I added the creme fraiche and salt and pepper.
Make sure you keep stirring until the eggs reach your desired consistency. I prefer the texture quite runny but some people prefer their eggs more solid.
I served them on a piece of toasted sourdough bread and topped the eggs off with some dried chives.
