Scrambled Eggs with Tuna Recipe
Pin RecipeThis dish is not just soft and velvety; it's the best scrambled eggs on the planet – promise.
Servings: 2
Equipments:
- saucepan
Ingredients:
- 6 pieces fresh eggs
- 3 knobs butter (1 knob of butter per 2 eggs)
- 1 teaspoon Crème Fraiche (check the recipe in the notes* below)
- 1 teaspoon basil seasoning (or your favorite seasoning)
Garnish:
- 10 pieces roma tomatoes
- 1 tablespoon oil
- 1 teaspoon sugar
- 1 teaspoon oregano powder
- 10 cloves garlic cut in half (add extra because it's so good)
- salt to taste
Watch the Video:
Instructions:
Prep the eggs
- Use cold eggs directly from the fridge. Crack the eggs into a high-sided saucepan (do not use a frying pan).
- Add three knobs of butter into the pan (1 knob of butter for every 2 eggs).
- Put the pan on the stovetop and set the burner to high. Use a rubber spatula or a wooden spoon to break the eggs down.
- Stir continually, scraping the bottom of the pan in the same motion. Cook on the heat for 30 seconds and off the heat for 30 seconds stirring all the time.
- Continue to cook on-off for around four minutes or until the eggs become lovely and creamy.
- Add a teaspoon of Crème Fraiche and season with salt and pepper. Serve the creamy scrambled eggs with the bagel, or toast.
- Garnish with baked tomatoes or any of your favorite garnished. Sprinkle some chives or scallion over each portion (optional).
Baked tomatoes:
- Heat the oven to 180°C (or 350°F).
- Cut tomatoes in half. Arrange the tomatoes on a baking sheet.
- Add the garlic cloves cut in half. Season with 1 teaspoon of sugar, oregano, and sprinkle some oil.
- Cook in the oven for about 20-25 minutes.
Notes:
Adding the crème Fraiche serves two purposes.
- It stops the eggs from cooking
- It gives them a gloriously creamy texture.
The salt and pepper are added at the end, not during cooking, because it will make the eggs watery. The on-off technique is essential, as is stirring throughout cooking continually.
How to make your own crème Fraiche
You will need:
Heavy cream and some cultured buttermilk or sour cream.- Pour 2 cups of pasteurized heavy cream and 2 tablespoon of buttermilk or sour cream into a small saucepan and combine.
- Pour the heated mixture into a dish, cover, and allow it to stand at room temperature for between 80 to 24 hours or until satisfactorily thickened.
- Once cooked, it can be covered and kept in your fridge for up to two weeks.
If you haven’t got the time or you can’t be bothered, shop-bought Crème Fraiche will be just fine.
Nutrition Information:
Calories: 111kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.