Geoduck Scramble With Crème Fraîche Food

SCRAMBLED EGGS FRAICHE

Scrambled Eggs Fraiche image

This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.

Provided by TnM

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 8

Ingredients

3 eggs
2 tablespoons minced fresh parsley
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon ground white pepper
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons creme fraiche, divided

Steps:

Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.

Provided by Bobby Flay

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 large eggs
4 tablespoons creme fraiche
4 tablespoons cold butter, cut into small pieces
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh chives
1/2 cup crumbled goat cheese
1/4 cup romesco
4 ounces bucheron cheese

Steps:

Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
2 tablespoons buttermilk

Steps:

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY

Sublime Scrambled Eggs by Gordon Ramsay image

Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you'll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique.

Provided by diner524

Categories < 15 Mins

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

6 large eggs
3 tablespoons butter, diced (ice-cold)
2 tablespoons creme fraiche
freshly ground sea salt and pepper (you can use regular salt if you need to)
3 chives, snipped (substitute with green onion if necessary)
3 slices , rustic bread to serve (such aspain PolaÃƒ ne)

Steps:

Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
Meanwhile, toast the bread. He used sourdough bread.
Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

Nutrition Facts : Calories 279.3, Fat 24.7, SaturatedFat 12.7, Cholesterol 416.2, Sodium 247.2, Carbohydrate 1, Sugar 0.4, Protein 12.9