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.

I’ve been preparing a lot of scrambled eggs lately and, what do you know, I always follow Gordon Ramsay‘s method for a perfectly fluffy version. Check out this video for a tutorial.

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

4 eggs
2 tbsp unsalted butter
salt, to taste
1 tbsp creme fraiche
3-4 tsp chives, minced

Directions:

1. 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.
2. 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.
3. 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