Scrambled eggs is a dish made from beaten
The eggs and a large piece of butter are put into a saucepan over a low heat. The egg whites and egg yolks are then "scrambled" or mixed together. The mixture should be mixed together all the time they are being cooked.
When cooked a little créme frâiche is added. This is because the eggs will be hot enough to carry on cooking themselves. Adding a cool liquid will stop the eggs from overcooking. Some
In the home the eggs can be mixed together first and then poured into a pan. The créme frâiche does not need to be added if the eggs will be eaten almost immediately.