Friday, November 6, 2015

TK Scrambled eggs

From Williams Sonoma - TK

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

Substiture creme fraiche, with a mix of 2 T heavy cream and 1t unsweetened natural yogurt.

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