Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Watch how to make this recipe.
Perfect Scrambled Eggs
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 209
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 254 mg
- Sodium
- 221 mg
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 209
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 254 mg
- Sodium
- 221 mg
Ingredients
Optional Additions:
Directions
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33m
Easy
CLASS
- 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.
