A recipe that you might have learned growing up is how to make scrambled eggs. It seems pretty simple — you crack a few eggs in a bowl, whisk them with a little salt and pepper, maybe add some milk, and then cook them in a pan. While these ingredients can create great tasting results, sometimes it’s the technique that really affects how the eggs turn out. Scrambled eggs can easily be overcooked and lack a fluffy consistency, which is oftentimes caused by cooking the eggs at too high of a temperature or allowing the eggs to sit for an extended period of time without being stirred. But with our expert advice and excellent scrambled egg recipe, we'll teach you the techniques that will guarantee restaurant-quality eggs every single time. Learn how you can make the best, most fluffy, homemade scrambled eggs that will have you choosing to brunch at home.
Ingredients:
4 large eggs
1 teaspoon garlic powder
Fresh cracked pepper, to taste
½ tablespoon butter
2 tablespoons crème fraîche
Sea salt, to taste
1 teaspoon chives, chopped
Directions:
Crack the eggs into a bowl, add the garlic powder and cracked pepper and whisk just until smooth and set aside. Warm a heavy-based skillet on low heat, add the butter and move around until melted. Pour in the egg mixture. By using a spatula, stir the eggs continuously until they begin to curdle. This process will take about 4-5 minutes and the eggs should appear soft and quite lumpy. Once the eggs begin to curdle stir in the crème fraîche and season with sea salt to taste. Plate and garnish with chives.
.png?width=1278&name=HHS-company%20logo-final%20(1).png "HHS-company logo-final (1)")