Crack open the eggs into a skillet and add a knob of butter before turning on the heat.
Turn on heat to medium and begin whisking the eggs, stirring constantly.
As the eggs begin to thicken, turn the heat down to low, still stirring and scraping the eggs from the bottom with the spatula. Remove the pan from the heat every now and then so it does not become too hot.
Once the eggs have thickened, forming soft peaks, remove from the heat and stir in the crème fraîche. Season with salt and pepper, stir and remove the eggs from the pan immediately to prevent further cooking. Serve on buttered toast and garnish with grated Gruyere cheese.
For more detailed notes & photos of the steps, see post above
For quick cooking over low heat, use a non-stick skillet and silicone spatula. Do not use high heat with a non-stick pan.
Add the eggs and butter to a cold pan at the same time and turn on the heat to medium and then low.
Stir constantly on low heat to emulsify the butter and eggs.
Remove from the heat before the pan becomes too warm and keep stirring, then replace on low heat till eggs thicken and soft peaks form.
Remove the eggs from the heat immediately. Eggs are delicate and will continue to cook in a hot pan.
Crème fraîche will cool the eggs a little, slowing continuous cooking in the pan.
Use a good finishing salt to season and some freshly ground black pepper.
Add a grating of Gruyere cheese and serve on a thick slice of bread.
Creamy Scrambled Eggs With Gruyere
Amount Per Serving
Calories 360Calories from Fat 234
% Daily Value*
Saturated Fat 12g60%
Vitamin A 1165IU23%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.