How-To Perfect Scrambled Eggs! The Secret...
I make scrambled eggs in a 15 year old, hand-me-down Le Creuset pan that my mother-in-law gave me; they're fluffy and light, and they stay warm in the pan. Making eggs well is one of those things that makes brunch worthwhile.
Source: The No-Fuss Gourmets
Ingredients
- eggs
- dessert spoon of creme fraiche
- large dollop of butter