Scrambled Eggs Fraiche
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3
Eggs2 tbsps
Parsley (minced fresh)1 tsp
Ground Black Pepper1 tsp
Kosher Salt2 tbsps
Butter1 tbsp
Olive Oil2 tbsps
Creme Fraiche (divided)Directions:
1
Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes
2
Fold in parsley, black pepper, salt, and white pepper
3
Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low
4
Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute
5
Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more
6
Transfer to a plate and garnish with remaining creme fraiche