Breakfast

Slow-scrambled eggs with chives

Name: Slow-scrambled eggs with chives
Total time: 15 min
Yield: 1 serving
Cuisine: French
Ingredients: 3 Eggs; ½ oz Butter; ¾ oz Creme fraiche; Chives, a small bunch; Sea salt, at the end only; Black pepper, to taste

Twelve minutes on the lowest heat in the kitchen, stirred constantly. Everything about scrambled eggs that people dislike is a consequence of cooking them fast.

2gnet carbs

33gfat

19gprotein

380kcal

Per serving15 minServes 1

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Ingredients

For the whole dish · serves 1

Eggs3
Butter½ oz
Creme fraiche¾ oz
Chivesa small bunch
Sea saltat the end only
Black pepperto taste

Method

6 steps · 15 minutes

Break the eggs straight into the cold pan with the butter. Do not beat them in a bowl first and do not preheat anything.
The lowest heat the stovetop will hold, and a spatula moving the whole time.
It will look like nothing is happening for four or five minutes. That is correct and it is where people give up.
As it starts to thicken, lift the pan off the heat every twenty seconds and keep stirring. This is how the curd stays small.
Take it off while it is still looser than it should be. It sets on the plate in the time it takes to carry it.
Creme fraiche in off the heat to stop the cooking, then salt and the chives. Salted early, eggs go watery.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.