Scrambled Eggs

Oeufs Brouilles

Serves two


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


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.


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


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.