#foodtechnique

🥚  Reverse Scrambled Eggs

I made scrambled eggs BACKWARDS and now I can never go back 😭

Start with a cold pan. No, really. The French have been doing this forever and we've been doing it wrong.

💡 Why This Works

Cold-start scrambled eggs cook slowly and gently, forming large, custardy, luxurious curds instead of rubbery chunks. It takes 5 extra minutes and tastes like a 5-star hotel breakfast.

🛒 What You'll Need

3 large eggs

1 tbsp cold butter (cut into small cubes)

2 tbsp creme fraiche or cream cheese

Salt & white pepper

Fresh chives to finish

👨‍🍳 How To Do It

Crack eggs directly into a COLD non-stick pan. Add butter cubes. Do NOT turn on heat yet.

Turn heat to LOW. Begin stirring slowly with a rubber spatula.

Keep stirring continuously, moving eggs off the heat every 30 seconds.

When large, soft, glossy curds form (about 4-5 min), kill the heat.

Stir in creme fraiche, season, and serve immediately on toast.

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