This recipe for scrambled eggs utilizes the methods of renowned chef Thomas Keller. It emphasizes the importance of using the freshest, highest-quality eggs, and features a cooking technique that results in creamy, perfectly textured eggs.
1: In a small bowl, beat the eggs with the salt until they are homogenous.
2: Heat a 2-quart saucier over medium-low heat and add the butter.
3: When the butter has melted, strain the beaten eggs through a sieve into the pan.
4: Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set.
5: Whisk in the crème fraîche and cook for a few seconds longer.
6: Spoon the eggs onto warm serving plates and serve immediately.
