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To make Thomas Keller\u2019s famous scrambled eggs recipe, you will need four eggs, three tablespoons of butter, one tablespoon of creme fraiche, parsley and salt.\u00a0\u00a0<\/p>\n
In a video online, Thomas Keller said: \u201cScrambled eggs, something we\u2019ve been eating since we were kids. So we\u2019re going to begin by cracking your eggs.\u201d<\/p>\n
Crack each egg into a small bowl in order to make it easier to remove with shell and then season with salt.\u00a0<\/p>\n
In order to get creamy eggs, use a whisk to mix up your scrambled egg mixture. Thomas Keller said: \u201cOne method that we employ now is whisk. Much more action with the whisk than you do with the prongs of a fork.\u201d\u00a0<\/p>\n
Use a coriander to pour the eggs into your pan. Thomas Keller explained: \u201cIf you have an eggshell that you couldn\u2019t get out, this is the perfect way to solve the problem. We\u2019re going to use a little more butter, then we\u2019re going to add our eggs.\u201d<\/p>\n
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Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n @masterclass Are you obsessed with Chef Thomas Keller\u2019s creamy scrambled eggs or are you normal? #scrambledeggs #thomaskeller #foodtiktok #masterclass \u266c original sound – MasterClass<\/p><\/blockquote>\n While the eggs are cooking, use the whisk to keep moving the eggs as they cook. Keep on a very low heat and remove from the hot stove before they are completely done, or your eggs can overcook.\u00a0<\/p>\n As he took the pan off the stove, Thomas Keller said: \u201cWe\u2019re trying to really control that heat as I see the egg starting to set. I want to just cool it down a little bit again.\u201d\u00a0<\/p>\n Once the eggs are almost cooked and off the heat, stir in the creme fraiche, herbs and some more butter.\u00a0<\/p>\n Thomas Keller said: \u201cSo I\u2019m going to finish with a little more butter and then a little bit of cream. I\u2019m going to put my parsley right into my eggs Turn the heat back on just for a second longer.\u201d\u00a0<\/p>\n Once completely cooked, Thomas Keller spooned his scrambled eggs onto a plate to serve with French toast.\u00a0<\/p>\n In the Masterclass video section, many cooks praised Thomas Keller for the easy to follow recipe.\u00a0<\/p>\n One user said: \u201cThis technique came out great, I\u2019ve never had scrambled eggs that were so creamy!\u201d<\/p>\n Someone else wrote: \u201cCooking them slowly worked like a charm, they were delicious.\u201d\u00a0<\/p>\n Another person commented: \u201cFrench style. Small curds. Love it!\u201d to which Masterclass replied: \u201cEggsquisite!\u201d<\/p>\n
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