Fransk eggerøre
Added by Astrid Nygaard
The French technique of constant whisking produces impossibly creamy, custard-like scrambled eggs. Serve with slices of good smoked salmon on the side and crusty bread for a simple but luxurious breakfast.
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Instructions
1
Allow 2 eggs per person. Whisk together the eggs and a pinch of salt. Melt 1 tbsp butter in a skillet or saucepan over low heat. Pour in the egg mixture, stirring constantly.
2
Whisk without stopping until the eggs begin to coagulate and thicken into soft curds. Remove from the heat and stir in 1 tbsp heavy cream, sour cream, or creme fraiche to stop the cooking. Stir until smooth. French scrambled eggs should be soft and creamy, like an airy porridge.
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