[ ./recipes/basics/scrambled-eggs.md ]
★ INTERNATIONAL · BASICS
Perfect Scrambled
Eggs.
SERVES
2
TOTAL
8m
ACTIVE
5m
LVL
EASY
// SUMMARY
Forget everything you know about scrambled eggs. Low heat, constant movement, and finishing off-heat creates small, creamy curds that are silky rather than rubbery. This technique takes patience but delivers restaurant-quality eggs every time.
// INGREDIENTS
| 4 | large eggs | |
| 2 | tbsp | butter, cold and cubed |
| 1 | tbsp | crème fraîche or sour cream |
| — Salt and pepper to taste | ||
| — Fresh chives, finely chopped | ||
// METHOD
- 01
Crack eggs directly into a cold non-stick pan. Add half the butter.
- 02
Place pan over medium-low heat. Begin stirring immediately with a spatula, breaking up the eggs.
- 03
Keep the eggs moving constantly. After 30 seconds, take the pan off the heat and continue stirring for 10 seconds. Return to heat.
- 04
Repeat this on-off technique every 30 seconds. The eggs will slowly form small, creamy curds.
- 05
When eggs are about 80% done (still quite wet and glossy), remove from heat completely.
- 06
Stir in the remaining cold butter and the crème fraîche. The residual heat will finish cooking the eggs.
- 07
Season with salt and pepper. Serve immediately on warm toast, topped with chives.
// NOTES
- — Cold butter added at the end stops the cooking and adds richness.
- — The eggs will continue cooking from residual heat, so always take them off when slightly underdone.
- — Total cooking time is about 3-4 minutes. Don't rush it.
- — Season at the end – salt added too early can make eggs watery.
// VARIATIONS
- → French Style: Add a splash of cream at the start for extra richness.
- → Cheese: Fold in grated Parmesan or cheddar just before serving.
- → Truffle: Drizzle with truffle oil and top with shaved Parmesan.
- → Smoked Salmon: Serve over toast with smoked salmon and cream cheese.