Yield: 1portion
Time: 10 minutes
This technique produces the tastiest, creamiest, tenderest, and most delicious eggs you will ever have.
Ingredients
3 extra-large organic eggs
3 tablespoons cold butter, cut into small pieces
½ teaspoon kosher salt
1 tablespoon finely grated parmesan cheese (optional)
1 tablespoon chives, finely sliced (optional)
Freshly ground black pepper to taste
Preparation
1. Place 1 tablespoon of butter in the freezer for 10 minutes. Whisk the eggs with salt and set them aside.
2. Place a small saucepan over low- medium heat and add 1 tablespoon of butter. Add the frozen butter to the eggs and pour eggs into the pan. Whisk the eggs gently and constantly while scraping the bottom and sides of the pan, until eggs are thickened, creamy, and have formed small curds, about 4- 5 minutes. (When done, the eggs should be creamy and loose with the consistency of soft porridge.) Add remaining butter and remove from heat. Whisk until butter is emulsified. Season with pepper and serve.
Notes:
If the eggs become too hot and start to form large curds, remove from the heat and whisk vigorously for 10-15 seconds, then continue cooking overheat.
Do not add any cream or crème Fraiche, this only dilutes the flavor of the eggs.