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Damien Pignolet

Scrambled Eggs - A Simple Technique

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

Ingredients

Method

  1. Melt the butter in a saucepan about 22cm in diameter. Pour in the cream or crème fraîche and stir with a whisk until barely warm.
  2. Beat the eggs and egg yolks, add them to the butter and cream, combine and taste for saltiness. Use a flat-edged wooden spoon to move the mixture while gently shaking the pan back and forth over low heat to produce creamy folds of se
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