Have you figured out how much I love breakfast yet? If not, welcome to The Crepes of Wrath, where I can’t help but do a new breakfast recipe almost all the time. I’m sorry! Kramer and I are just breakfast fiends. Making breakfast together on Sunday mornings in our kitchen is my favorite part about the weekend, so I always look forward to it. That’s why I jumped at the chance to pair up with TasteSpotting and Safest Choice Eggs to do an egg dish that really showcases the beauty of the typical egg. The difference between most eggs and the Safest Choice brand is that they pasteurize their eggs, so that they are completely salmonella free. That means that they are the safest eggs that you can buy for young children, and especially for those who may be pregnant or nursing. Seeing as how I am none of those things, I decided to go a different route and use the actual eggshell to present my dish, as there is no risk of contracting salmonella. I’ve seen fancy magazines and cooking shows use this technique, so I bought an egg cutter a long time ago, but of course, I never got around to using it, as is what tends to happen with most impulse buys, right? Anyway, when Sarah from TasteSpotting offered me the opportunity to make a beautiful egg dish, I knew exactly what I wanted to do.
There are a few elements involved in making the Perfect Scrambled Eggs. First and foremost, use a pot, not a pan. The steam the develops as the eggs cook help to keep them soft, so you want to trap as much of it as possible in the pot, and stir the eggs often as they cook to keep them from becoming hard. The other key is to add something creamy, but not butter, because butter can make your eggs greasy. I like, like Randy Marsh, prefer to use crème fraîche, because it’s rich and slightly tangy, so it perfectly balances my scrambled eggs. Those are the two big secrets to making scrambled eggs – once you’ve got those, you just need to cook them over medium heat and stir them often, so that they don’t burn, and ta-da! You’ve got yourself a plate of the most perfect, fluffy, delicious scrambled eggs you’ve ever tasted.
First and foremost, check out this cool egg cutter that I got! I bought it for $6 at a kitchen supply store near Kramer’s office, but you can get them almost anywhere.
Add in about 2 teaspoons of crème fraîche and fold it in, and continue to cook over medium heat until the eggs are the consistency that you prefer. I love a soft scrambled egg, so mine are ready in this photo.
- 5 eggs
- 1 teaspoon unsalted butter
- 1 tablespoon crème fraîche, heavy cream, or sour cream
- sliced chives, for garnish
- salt and pepper, to taste
- First of all, I used a cutter like this one to cut the tops off of my eggs to remove them from the shell – this way, I was able to wash the shell with warm water and soap and use it as a cute serving vessel. This is obviously an optional step, but it was a great way to showcase how to use pasteurized eggs from Safest Choice and I think that it makes for an impressive plate. If you use this method, just be sure to wash out the inside of the egg shells to remove any leftover raw egg.
- Whisk together your eggs in a small bowl until well combined. Heat a medium sized pot over medium heat, and melt a teaspoon of butter in the pan to grease it. Add in your eggs and allow to cook a bit, then, using a rubber spatula, stir the eggs every so often to move them around and prevent them from burning to the bottom of the pot. Continue to stir every so often for 5-8 minutes, until the eggs start to firm up.
- As soon as the eggs show their first sign of firmness, add in your 1 tablespoon of crème fraîche. Fold it in, and continue to stir gently, until your eggs have reached your preferred consistency. I like mine to be quite soft, so I usually take my eggs off the heat after I’ve folded in the crème fraîche.
- To get the eggs back into the cleaned eggshell (again, this is completely optional), I used a small spoon and a pair of chopsticks. Sprinkle with some sliced chives, salt, and pepper, and serve.