Crème Fraîche Scrambled Eggs

In Food Around The World, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-Johnson4 Comments

Easy scrambled eggs with green onions

Ah, France. A place I have yet to visit, but it holds a very special spot on my bucket list of beautiful destinations to see. This charming and eclectic country boasts of an important and fascinating historical past as much as it does the present day.

The French are famously known for many things including their romantic language, age-old architectural wonders, exquisite fashion, and decadent cuisine, just to name a few. From sauces and cheese to bread and wine, French food is a shining example when it comes to all things gourmet.

Over the centuries, French cuisine has influenced countries and cultures throughout the world. Since each region had developed their own style of cuisine depending on climate and seasonal ingredients, the array of flavors and techniques in French cooking are as diverse and wonderful as the people themselves.

A bowl full of eggs made from this scrambled eggs recipe using creme fraiche

One ingredient is called Crème Fraîche and it’s as dreamy as a romantic stroll down the tree-lined Champs-Élysées to see the Arc de Triomphe. Ok, maybe not that dreamy, but pretty close.  Crème Fraîche originated in dairy-producing regions of France and is used as a creamy ingredient in sauces, salad dressings, soups, and pastries to name just a few.

My favorite way to use this lightly creamy and slightly nutty cream is in scrambled eggs. They are light, fluffy, and oozing with decadent texture and flavor. I learned to make these eggs from Gordon Ramsay in his Master Class. They are arguably the most delicious scrambled eggs you may ever find at any breakfast table. Afterall, it is Gordon.  Would you expect anything less?

The next time you are in the mood for a little taste of French cuisine, give this one a try. It is très magnifique!

Check out some of my other simple and healthy breakfast recipes:

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Crème Fraîche Scrambled Eggs Yum
Arguably the most delicious scrambled eggs you may ever find at any breakfast table. Fluffy and creamy are the two things that set this dish apart. Butter, Crème Fraîche, and the right cooking technique is the secret behind these luscious scrambled eggs. Make extra. You will thank me later.
Course Breakfast
Cuisine American, European
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine American, European
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Using a non-stick skillet over medium heat, crack eggs into the pan. Add pats of butter and using a rubber spatula gently stir and turn the eggs.
  2. Continually stir and turn eggs until butter has melted and eggs begin to thicken. Remove pan from heat for 20 seconds and continue to gently turn eggs. Return pan to heat, stirring and cooking until eggs are soft.
  3. Fold in the crème fraîche, chives, a sprinkle of salt, and pepper.
  4. Gently fold ingredients into eggs just until incorporated. Taste and adjust salt and pepper as needed.
  5. Transfer to a serving dish and serve immediately.
Recipe Notes

Recipe adapted from Gordan Ramsay's Elevated Scrambled eggs.

Recipe found on www.culinarybutterfly.com

Comments

  1. Sounds so delicious… I’ll be making it. However, that’s a lot of butter I might half the amount… Thank you for sharing!

    1. Author

      Hi Nancy,
      I hope you enjoy the recipe and YES, you can absolutely cut back on the butter! I’d love to hear how it turns out for you. Enjoy!
      All my best, Lisa

  2. I think you mean TABLESPOONS for the creme fraiche, not teaspoons. That’s how Ramsay’s “Divine Scrambled Eggs” recipe reads online.

    1. Author

      Hi Jody,
      Ha! “Divine” is a great word to describe Gordan and this egg recipe! Thanks for pointing that out. After experimenting with this recipe a few times, I only add 2 teaspoons to my recipe because I like to taste just a bit of the creme fraiche and more of the egg. But absolutely feel free to add as much or as little as you like! There is no wrong way to make these eggs! Enjoy.

      Lisa

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