Scrambled Eggs (French Oeufs Brouillés)

Eggs are remarkably versatile. We eat them at breakfast, lunch, and dinner. The egg certainly has to be my favourite ingredient and certainly one of my favourites to eat. French-style cooking for scrambled eggs requires a low heat, as it allows a slow, controlled evaporation as the eggs transform from a liquid to a solid, resulting in a creamy, barely set curd. French-style scrambled eggs are even closer to a loose porridge than the American-style, which are usually just firm enough to be served on a plate - in this simple, luxurious presentation, the gently whisked eggs get extra richness from both crème fraîche and butter, and are served in a bowl.

4 eggs
brioche toast, cut into soldiers
3½ Tbsp. butter
1 Tbsp. crème fraiche
fresh parsley, minced
sea salt
Maldon salt

Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs.

Season with salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, using a whisk is traditional.) For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.

Set saucier over low heat. Add 3 Tbsp. (approximately 48 g) of butter to the saucier and pour in the eggs. Begin whisking slowly and continuously to emulsify in the butter and to gently cook the eggs.

As eggs are still semi-liquid but are beginning to resemble porridge, turn off the heat. Look for small curds beginning to pull away from the bottom and sides of the saucier.

Whisk in about ½ Tbsp. of butter, crème fraiche, and parsley, adjusting to your preference for richness and consistency.

Spoon the eggs into a serving bowl, finish with Maldon salt, and serve with brioche toasts.

Makes 2 servings.