Best Scrambled Eggs Fraiche Recipes

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS

Steps:

• Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

SCRAMBLED EGGS FRAICHE

Steps:

• Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
• Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

TARTE FLAMBE WITH HERBED CREME FRAICHE, AGED CHEDDAR, CARAMELIZED VIDALIA, DOUBLE SMOKED BACON, SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld.
• Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack.
• On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel. Transfer the dough to the pizza peel. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes.
• While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside.
• Heat the remaining tablespoon of oil in a medium saute pan over medium heat. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl.
• Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes.
• While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the chile and cook until soft, about 2 minutes. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat.
• Remove the pizza from the oven to a cutting board. Top with the scrambled eggs. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.)

TRUFFLED SCRAMBLED EGGS WITH CRÈME FRAÎCHE AND CAVIAR

Steps:

• Using egg topper or tip of small knife, cut top ½ inch off wide end of each egg. Empty 4 eggs into medium bowl (empty remaining 2 eggs into small bowl and reserve for another use). Rinse out 6 eggshells and carefully wipe insides dry. Stand 6 shells, cut side up, in egg holders. Whisk cream, chopped chives, salt, pepper, and truffle oil into 4 eggs in medium bowl. Melt butter in heavy medium skillet over medium-low heat. Add egg mixture. Stir gently until mixture just begins to set but is still very soft, about 2 minutes. Spoon egg mixture into shells. Top with crème fraîche, then caviar; garnish with whole chives. Serve immediately.