Scrambled Eggs Fraiche Food

SCRAMBLED EGGS FRAICHE

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.

PERFECT SCRAMBLED EGGS

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.

THE BEST SCRAMBLED EGGS

Steps:

• Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
• Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
• Transfer to a plate and serve immediately.

CRèME FRAîCHE SCRAMBLED EGGS

Steps:

• Using a non-stick skillet over medium heat, crack eggs into the pan. Add pats of butter and using a rubber spatula gently stir and turn the eggs.
• Continually stir and turn eggs until butter has melted and eggs begin to thicken. Remove pan from heat for 20 seconds and continue to gently turn eggs. Return pan to heat, stirring and cooking until eggs are soft.
• Fold in the crème fraîche, chives, a sprinkle of salt, and pepper.
• Gently fold ingredients into eggs just until incorporated. Taste and adjust salt and pepper as needed.
• Transfer to a serving dish and serve immediately.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS

Steps:

• Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

SALMON-SCRAMBLED EGG PACKAGES WITH LEMON CREME FRAICHE

Steps:

• Lay 1 slice of salmon in the center of 4 plates. Lay a second slice of salmon across the first to form an "x."
• In a small bowl, whisk together the creme fraiche, lemon juice, and a pinch of salt; set aside.
• In a medium bowl, beat together the eggs.
• Add the cream, salt, pepper, & horseradish and whisk until very frothy.
• Add the 2 tablespoons of the chopped chives and the parsley, and whisk to blend.
• In a large, heavy skillet, melt the butter over medium heat.
• Add the eggs, and cook, stirring constantly, until fluffy and barely set, removing the pan from the heat occasionally to prevent from overcooking.
• Remove the pan from the heat when almost completely set and stir gently.
• Spoon the eggs into the center of the smoked salmon packages.
• Bring up the sides of the salmon to completely enclose the eggs.
• Drizzle each package with 2 tablespoons of the lemon creme fraiche and sprinkle with the remaining chopped chives.
• Top with caviar, garnish with dill sprigs and red onion, and arrange 3 toast triangles on each plate.
• Serve immediately, as you sip your champagne cocktail.
• Enjoy.

THE SECRET TO FLUFFY SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
• Whisk eggs with salt until completely combined and very foamy.
• Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.