Scrambled Eggs

Oeufs Brouilles

Serves two

Ingredients

  • 4 eggs
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1½ tablespoons crème fraîche

Method

Select the freshest and best-quality eggs possible for this preparation; this will make the difference between good and great scrambled eggs. Begin by beating the eggs with the salt until they are homogenous. Heat the All-Clad TK 2 Qt. Saucier over medium-low heat and add the butter.

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When the butter has melted, strain the beaten eggs through a sieve into the pan.

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Continually whisk the eggs on the heat until they thicken, yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve right away.

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