Sunday Brunch: Classic Scrambled Eggs

Sunday Brunch: Classic Scrambled Eggs

This is the best scrambled eggs on the planet. So easy yet a bit unconventional in preparation. Never the less outstanding.

3 large fresh local RI Eggs

1/4 tsp salt

1/8 tsp ground white pepper (optional)

1 tbsp. chopped scallion greens or chives

1 tbsps. cold butter

1 tbsp. Crème Fraiche

Method of preparation:

Whisk the eggs with the salt and pepper using a fork about 60 times to ensure the white and yolk blend well.

Pour the eggs and butter in a non stick skillet over medium heat and start to shake and move the eggs to cause large curds without browning keep shaking and moving the eggs.

Add the scallions or chives then the crème fraiche and continue to move the eggs until slightly firm. Serve at once.

Chef’s note:

The eggs will be creamy and not stiff and dry. ENJOY

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