Diced! Day of Eating Contest: Sabine – Best Scrambled Eggs

The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five. 

Today we have a breakfast/brunch entry from Sabine who blogs over at franglaisefoodie. Check out the blog and the post below. Here’s Sabine…

Best Scrambled Eggs

According to my husband these are the best scrambled eggs. I’ll take the compliment J On this occasion I served them and toasted bread lightly rubbed with a garlic clove. It’s our favourite breakfast.

For 2 persons:

• 6 eggs
• 1 knob of butter
• ½ – 1 teaspoon of truffle oil depending how strong your oil is (optional)
• 1 tablespoon of crème fraiche
• 4 slices of nice bread like ciabatta
• Salt and pepper

In a heavy based pan, melt the butter on a low to medium heat. In a separate bowl, break the eggs and add the truffle oil, salt and pepper. Beat well.

Pour the eggs in the sauce pan and stir continuously. Be careful not to let the pan get too hot otherwise the eggs will stick to the bottom and burn.

Keep stirring until the eggs start cooking. When the egg start cooking, take the pan of the heat but do not stop stirring. Then once it’s cooled enough, return to the heat.

Keep moving the pan on and off the heat until you get a nice creamy consistency or until you get to the consistency you like.

Just before serving, mix in the crème fraiche. Taste and adjust the seasoning.

Serve as soon as cooked. Enjoy et bon appétit!