SCRAMBLED EGGS WITH FLOWERING CHIVES

(Scroll down for recipe)

Scrambled eggs.jpg

When I first saw flowering chives on Natoora's app, I thought I had to shoot them. (Apparently you can also get them at the Farmers' Market.) 

I love chives! They add such a beautiful flavor to so many dishes. One of my favorite is based on Gordon Ramsey's gorgeous scrambled eggs. They are the best scrambled eggs ever! 

 

I don't like to cook with non-stick pans unless absolutely necessary. Cooking according to Ramsey's recipe calls for using a sauce pan and adding butter after the eggs. Not using a non-stick pan with this method left me with an enormous cleaning job as the pan remains coated in egg.

I do it the more traditional way by whisking the eggs beforehand, melting butter in a sauté pan and then cooking the eggs over a medium to medium low heat. The key to the soft, creamy scrambled eggs is continual stirring and removing the pan from the heat from time to time to slow the cooking process.  Of course, the crème fraiche adds to the silky texture.

In addition, I love to add truffle zest. It brings that additional 'gorgeousness' to the dish. 

'Bloomin' beautiful!

Ingredients (double for 2 people)

  • 3 cold eggs

  • 1 tbsp butter

  • 1 tbsp crème fraiche

  • chopped chives

  • truffle zest* (optional)

  • salt and pepper

  • chive flowers for garnish (optional)

Crack eggs into bowl and whisk.

Medium heat, add butter to sauté pan. When butter has stopped bubbling, add the eggs.

Stir continuously with a wooden spoon or rubber spatula (don't whisk), making sure to scrape the bottom of the pan.

After 30 seconds or so or when you see the cooking process speed up, take the pan off the heat.  Keep stirring.  After about 10 seconds, put back on the heat.  Repeat until eggs are cooked, a minute or two for 3 eggs, about 3 minutes for 6 eggs. Lower the heat if cooking too quickly.

When cooked (they should be solid but creamy) add crème fraiche and continue cooking over low heat until crème is incorporated.  

Remove from heat, season eggs lightly with salt and pepper. 

Plate and garnish with truffle zest and chopped chives. And flowers if you have them.

*Sabatino Tartufi make a fabulous truffle zest.  Available on Amazon.