Jude wanted eggs after his nap…that’s when I started down the rabbit hole, in search of the perfect egg.
This week I was on a mission to learn how to make the perfect scrambled eggs. Yes… this is what I do for fun in my free time, I know it’s disturbing. The good news is I’m the weirdo who went 12 eggs deep to find you the perfect method of making creamy french style eggs and now you won’t have to!
Salt Fat Acid Heat
Salt Fat Acid Heat (this is one of my all-time favorite cookbooks. This cookbook for those wanting to learn how to cook and I mean really understand the chemistry behind cooking this is the book for you) but as much as I wanted them to teach me what’s what in the scrambled egg department they did not turn out to be my Sensei when it comes to French-style scrambled eggs. Desperately wanting to prove myself wrong, I tried their version two times. To be honest, I was not keen on the texture and the eggs themselves. These eggs had way too much butter (and if I’m saying they had too much butter you know it must be true) I tried a few others off the internet claiming to be the best.
Alas, the winner was none other than Gordon Ramsay, I was shocked! The man is always talking about eggs like they are gold… well now I know why. His technique for making eggs is like no other, really! They are creamy rich and you don’t want the heaping pile on your plate to ever end.
The Perfect Bread
For those of you who live in Utah if you haven’t yet now you have an excuse to, you have to go to Tulie Bakery and get their Avocado toast. It’s the best in town, it’s made on Chibatta and makes the perfect bread to go along with these rich and creamy eggs. I called them to see if I could buy a loaf to enjoy with these eggs and guess what?! It’s not actually made in-house, but they were so happy I liked it they gave me the 411…it’s from a bakery called Crumb Brothers and they sell it at the Down Town Farmers Market on Saturdays. I’m planning to head to the farmers market this weekend to snag a loaf to keep in my freezer. *If you are not in the state of Utah look for an artisan ciabatta sold at your local bakery.
Lets make the Perfect Scrambled EggsPrint
Perfect Scrambled Eggs
Picture this; it’s Sunday morning and the kids sleep in… Hey! It could happen! You have already set your coffee pot the night before, you turn it on, and, hold on this is where it gets good, you drink a whole cup of coffee ALONE! The kids wake up, you’re happy to see them (the coffee has kicked in by now) and you happily exclaim “I will make breakfast!” Well here is your new go-to recipe for the perfect eggs and toast. Your welcome sugar pie!
- 4 eggs (I recommend pasture-raised )
- 3 tablespoons of butter (I recommend Kerry Gold )
- 1 Tablespoon creme fraiche (you can use sour cream (just don’t tell Chef I said so))
- salt to taste
- ciabatta bread if eating on toast (see notes for details )
- In a cold saucepan in 3 eggs and add 3 tbs butter
- Turn burner on high heat. Place pan on heat, using a rubber spatula stir constantly for 30 seconds.
- Take off the heat and stir for another 30 seconds.
- Return to heat for 30 seconds, still stirring constantly.
- Repeat for a total of 3 minutes of cook time.
- Add the creme fraiche and cook for one more minute.
- Plate immediately and top with chopped chives