Simple, you'll say! But do you really know how to make them?
Ideally, scrambled eggs should be prepared in a water bath or double boiler. It takes longer, but success is ensured. If you want make them in a skillet, the heat should be low so that the eggs stay creamy. Overly high heat tends to dry them out.
In the past, they were traditionally served in a timbale or with little puff pastry triangles.
- Butter a bowl.
- Break the eggs into the bowl; add a few little pieces of butter, salt and pepper.
- Place the bowl over a pan of simmering water; mix the eggs with a spatula to the desired texture. Beat gently to avoid the formation of lumps when cooking.
- Remove from the heat. Finish by stirring in a few pieces of butter and a drizzle of cream.
Scrambled eggs are served plain, although they pair very well with some fresh chives.
Breakfast / brunch
As a side, they go wonderfully with gravlax or smoked salmon.
Grand Chef st yle
Philippe Chevrier of the Domaine de Châteauvieux in Switzerland mixes in a little sea urchin at the very end, then serves the mixture in the sea urchin shells, topping them with a small spoonful of caviar.
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