Adding a teaspoon of crème fraîche at the end of cooking can give scrambled eggs a velvety, restaurant-quality texture, according to food writers and chefs. Tesco sells a 300ml pot of its own-brand crème fraîche for 75p, available in both British and 50 per cent less fat versions.
Chef-Approved Technique
The method is widely used by professional chefs and has been tested by food writer Felicity Cloake for The Guardian. Cloake tried Gordon Ramsay's technique of stirring a teaspoon of crème fraîche into scrambled eggs just before serving and found the eggs were particularly rich and creamy.
The key is to avoid cooking the eggs until they are fully set. The pan should be taken off the heat while the eggs are nearly done, then the crème fraîche is folded through and the eggs served immediately.
BBC Good Food Guidance
BBC Good Food likewise stresses the importance of removing scrambled eggs from the heat before they are completely cooked. Its guide explains that the eggs should finish cooking using the residual heat from the pan, which helps prevent them from becoming dry and rubbery.
For a straightforward version, crack two eggs into a pan with a knob of butter and season lightly. Cook gently, stirring or folding the eggs as they start to set, then take the pan off the heat while they remain slightly soft. Stir through around one teaspoon of crème fraîche before transferring the eggs onto toast. The result should be soft and creamy, with the cultured cream adding richness and a subtle tang.
Timing and Temperature Matter
Crème fraîche is not the only way to improve scrambled eggs, as cooking temperature and timing remain crucial. BBC Good Food recommends using low to medium heat and avoiding leaving the eggs on the hob for too long, while The Guardian's testing also highlighted the importance of removing them from the heat at the right moment.
So if homemade scrambled eggs frequently turn out dry or lack that restaurant-quality creaminess, a 75p tub of crème fraîche could be worth keeping in the fridge. Just a teaspoon stirred through at the end can transform an everyday breakfast into something considerably more indulgent.
