This easy recipe has been shared by famed Michelin-starred chef Thomas Keller and it’s a real crowd-pleaser
This straightforward scrambled egg method comes with Michelin-star backing and guarantees perfect results every single time.
Initially revealed by chef and restaurateur Thomas Keller, who boasts three Michelin-starred establishments, two holding the coveted three-star rating, this effortless technique has gained traction on social media, with devotees promising you’ll achieve the finest scrambled eggs without fail.
Thomas’s method was recently reshared by Masterclass, where he opens with: “I cannot stress this enough, always treat your eggs gently.”
He emphasises that this approach is vital for preserving the creamy, silky texture of delicate scrambled eggs.
Rather than tipping your beaten eggs directly from the bowl into the pan, Thomas incorporates an additional stage: passing the eggs through a fine mesh sieve.
Before this process, Thomas recommends beating with a whisk instead of a fork, then further refining the eggs using an immersion blender.
He has also highlighted the significance of preparing scrambled eggs over gentle heat, maintaining that this is “essential to prevent overcooking.”
He continues: “A lower heat slows down the transformation of the egg mixture from liquid to solid, spreading heat evenly and allowing you to stop right when the cloud-like curds begin to set.”
Thomas Keller’s Scrambled Eggs
Ingredients
- Six eggs
- Two tablespoons of butter
- 25g of Crème Fraiche
- Kosher salt
- Italian parsley, minced
- Maldon salt
Method
Begin by breaking each egg into a small bowl so that you can effortlessly extract any shell fragments if needed.
Then move to a larger mixing bowl. Repeat this process with each of the three eggs.
Add seasoning with the Kosher salt. Start by whisking the eggs; a fork will do, but Thomas suggests using a whisk.
For a smoother blend, use a blender or immersion blender, then strain the mixture through a mesh sieve.
Place a non-stick pan over low heat and melt two tablespoons of butter, adding more if you fancy. Pour in your whisked eggs.
As the eggs begin to set, gently scramble them with a rubber spatula. Take the pan off the heat before the eggs are fully cooked as they’ll continue to cook.
Finally, mix in the Crème Fraiche and immediately dish up. Sprinkle with parsley and Maldon salt for the finishing touch.