This simple scrambled egg recipe is Michelin-star approved and will have you eating the perfect eggs every single time. Originally shared by chef and restaurateur Thomas Keller, who has three Michelin-starred restaurants, two of which have three stars, this easy recipe has spread across social media, with fans swearing you’ll get the best scrambled eggs every time.
Thomas’s recipe was recently re-shared by Masterclass, where he begins: “I cannot stress this enough, always treat your eggs gently.” He stresses that this is crucial in maintaining the creaminess and silkiness of soft scrambled eggs. And rather than pouring your whisked eggs straight from the bowl into the pan, Thomas adds an extra step – straining the eggs through a mesh sieve.
Prior to this step, Thomas advises whisking with a whisk rather than a fork, and then refining the eggs further by using an immersion blender.
He has also stressed the importance of cooking scrambled eggs over a low heat, arguing that this is “essential to prevent overcooking.”
He adds: “A lower heat slows down the transformation of the egg mixture from liquid to solid, spreading heat evenly and allowing you to stop right when the cloud-like curds begin to set.”
Ingredients
- Six eggs
- Two tablespoons of butter
- 25g of Crème Fraiche
- Kosher salt
- Italian parsley, minced
- Maldon salt
Method
Start by cracking each egg into a small bowl so that you can easily remove any shell if necessary. Then transfer to a larger mixing bowl. Repeat with each of the three eggs. Season with the Kosher salt.
Whisk the eggs; you can use a fork here if necessary, but Thomas recommends using a whisk. Blend the eggs further using a blender or immersion blender. Then strain the mixture through a mesh sieve.
Set a non-stick pan over a low heat and add two tablespoons of butter, adding more if desired. Pour in the eggs.
As the eggs start to set gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
Then stir in the Crème Fraiche and immediately transfer to a plate. Top with the parsley and Maldon salt.
