Cook whisked eggs and cold butter over medium-low heat, stirring constantly to create a custard-like emulsion. Pull the pan when the eggs look glossy and slightly too wet – and let residual heat finish the set.
To make creamy scrambled eggs, just like traditional French scrambled eggs, use the "Low & Slow" method. Cook whisked eggs and cold butter over medium-low heat, stirring constantly to create a custard-like emulsion. The key is to remove the pan when the eggs look glossy and slightly too wet. Residual heat will finish setting them to a velvety consistency without drying them out.
1
Whisk the eggs vigorously until the mixture is a single, uniform consistency.
Salt your eggs now. Pre-salting helps keep the eggs tender by buffering the proteins so they don't bond too tight.
2
Add butter and whisked eggs to a cold pan. Place pan over Medium-Low heat.
3
Begin folding continuously with a silicon spatula. Push from the edge to the center, sweeping the bottom. You are massaging the curds, not chopping them.
4
The eggs will gradually form small curds and the mixture will thicken to a custardy consistency. Watch for a “wet gloss” texture. Remove from the heat when they still look slightly runny as the residual heat will finish cooking the eggs in 30-60 seconds.
Stir in 1 tablespoon of crème fraîche now. The cold dairy drops the temp below coagulation (stopping the cooking), while the acid adds a bright, velvety finish.
For children, pregnant women, or immune-compromised individuals, the FDA recommends cooking eggs until firm or reaching an internal temperature of 160°F (71°C).
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