Happy New Year! I hope everyone had a delightful breakfast, the only way to properly get over a wicked hangover and properly get the new year started. Dan and I indulged in some creamy eggs and amazing Alaskan smoked salmon atop toasted English muffins.
As a kid, I was taught to prepare scrambled eggs totally differently. We would whisk together eggs, salt and pepper (and sometimes cheese) and then pour into a hot skillet, over some melted butter. It’s still pretty nostalgic to have eggs cooked this way, but now that I’m savvy to the rich, pillowy version finished with a dollop of creme fraiche, it’s not often that I look back.
So may 2013 be filled with trying new things and not getting too stubborn about old habits.
Fluffy Scrambled Eggs for Two
2 tbsp unsalted butter
salt, to taste
1 tbsp creme fraiche
3-4 tsp chives, minced
- Add butter and eggs to a small saucepan. Do not whisk eggs before adding to saucepan. Turn heat to med-low. With a rubber spatula, break up yolks and begin to stir eggs and butter.
- Continue to stir eggs. As they begin to thicken, remove from heat and continue stirring. Return to heat after a few stirs and repeat this process of removing from/returning to heat 3-4 times so as not to overcook eggs. Note that residual heat from the pan will continue to cook eggs, even when off heat.
- Once eggs reach a rich, creamy consistency, remove from heat entirely. Stir in creme fraiche to cool down eggs and add richness. Season with salt (and pepper, if you like– I leave out pepper, personally). Stir in chives and serve hot.
Photo credit: Dan Hyun