Soft Scrambled Eggs with Crème Fraîche and Chives

A white bowl filled with scrambled eggs, chopped chives and a silver spoon.

5 from 4 votes

Soft Scrambled Eggs with Crème Fraîche and Chives

Creamy, custardy scrambled eggs with delicate, soft curds, topped off with a heaping spoonful of crème fraiche and a smattering of chives. Serve with buttered toast and few turns of freshly cracked black pepper.

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: French

Servings:

Calories: 363kcal

Author: Leigh Anderson

Ingredients

6 large eggs
2 tbsp butter
1/2 tsp kosher salt
4 tbsp crème fraîche or mascarpone
2 tbsp finely chopped chives
freshly cracked black pepper

Instructions

In a small bowl whisk together the eggs until smooth and thoroughly combined, with no streaks of egg white remaining. You can also do this in a blender or with a hand mixer.
Preheat a medium sized sautè pan (ideally non-stick) over medium-low heat. Add the butter and let it melt and spread evenly across the surface of the pan then add the egg mixture and salt.
Using a rubber spatula, continuously move the eggs around in the pan, stirring and scraping the the bottom and sides often to form more curds and to prevent drying or sticking.
Once the eggs are 90% cooked, turn off the heat and stir for 10-15 more seconds to allow the residual heat from the pan to gently finish cooking the eggs. Lastly, fold in the crème fraîche then divide between bowls and top with chives and a few turns of freshly cracked black pepper.

Notes

Crème Fraîche Substitutions: Mascarpone, sour cream, cream cheese or a few tablespoons of heavy cream would all work in lieu of crème fraîche.

Tips and Tricks for the Best Scrambled Eggs:

Start with High-Quality Eggs: Organic, "Pasture-Raised" eggs are the gold standard. They are, of course, more expensive than commodity eggs but in this instance I strongly believe the higher price tag is 100% worth it. Pasture-raised hens actually live outdoors and eat a wholesome diet of seeds and insects that not only improve their quality of life but also, the flavor and nutrition of the eggs they produce. It's a win-win!
Whisk Them Really Well: The egg mixture should be completely homogenized with no individual streaks of yolks or whites. You can even use a stand blender or immersion blender to really get them perfectly smooth.
Use a Rubber or Silicone Spatula: Soft, rubber or silicone spatulas are easy to maneuver across the surface and around the edges of a pan. They're ideal for all types of pots and pans but especially for non-stick.
Low and Slow: Scrambled eggs should be cooked very slowly, over medium-low heat. Cooking them at a higher temperature will make them rubbery and dry.

Nutrition