← Nouns Cooking · French

Ingredients

• 4 large eggs
• 30 g butter, half of it cold and cubed
• 1 tbsp crème fraîche or cream
• salt and white pepper
• 1 tbsp Chives, snipped
• 2 slices slices of toasted bread, to serve (optional)

Method

1. Beat the eggs with a pinch of salt until evenly mixed but not frothy.
2. Melt half the butter in a small heavy saucepan over low heat. Pour in the eggs and stir slowly and constantly with a spatula, scraping the base and sides.
3. Keep stirring for 8–10 min, lifting the pan off the heat for a few seconds if the eggs start setting too fast, until they form tiny soft curds and look like thick, glossy custard.
4. Take the pan off the heat while they are still slightly runny, then stir in the cold butter and the crème fraîche to stop the cooking.
5. Season with white pepper, scatter with chives and serve at once, on toast if you like.

Tips

• Patience is everything: low heat gives creamy curds, high heat gives rubbery ones.
• Serve on gluten-free toast, or without toast, to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats RecipeTin Eats