Using Creme Fraiche Part I: Softly Scrambled Eggs with Chives
Do you cook with creme fraiche? Non? Oh, you should, you should, it’s a breeze to use and makes everything it touches absolutely luscious. Creme fraiche is technically French-style cultured cream, somewhat similar to sour cream, but easier to cook with because it can be whipped as well as boiled without curdling.
Even better, it’s as lush as Angelina Jolie’s lips, with a softly nutty flavor that beautifully elevates…eggs, for instance.
I’m going to focus on creme fraiche for a few days, to give you a reason to buy a small container and then use it all up. I’m starting with scrambled eggs because you’ll never make them without creme fraiche again. (OK, you probably will, but you’ll wish that you’d made them with creme fraiche.)
I am ridiculously picky about scrambled eggs. I like them soft, but they repulse me if undercooked. I’ve tried stirring cream cheese into them as they finish, but for my taste that takes the temperature down too far, because they also repulse me if they’re not piping hot.
Annoying? No! Not if the scrambled eggs are made with a generous dollop of creme fraiche! Beat it into the eggs with lots of chives, scramble slowly in a spot of butter, cook them until they’re nicely done yet still soft. Creamy, fluffy, lush scrambled eggs, every time.
The picture of my dog? Gratuitous cuteness. (He’s getting a hair cut on Monday!)
Softly Scrambled Eggs with Chives & Creme Fraiche
1/2 Tbsp. butter
2 large, organic eggs
1 Tbsp. creme fraiche
1 Tbsp. minced chives
1/4 tsp. salt + more to finish
freshly ground black pepper
Put butter in a large nonstick skillet and set over medium low heat. While the butter melts, in a small bowl, whisk together the eggs, creme fraiche, chives, salt, and a grind of black pepper until uniform. When the butter is melted, stir in the egg mixture. Slowly cook the eggs, stirring with a rubber spatula the whole time, until eggs are just set (if they’re cooking too quickly, just pull the pan from the heat and continue stirring). Serve immediately with a bit more salt & pepper.
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