By LOUISE RHIND-TUTT
The Creamy Ingredient Bobby Flay Uses To Upgrade His Scrambled Eggs
To enhance scrambled eggs, many cooks add extra dairy, usually heavy cream and butter. Chef Bobby Flay upgrades his recipe by adding a unique dairy ingredient: crème fraîche.
With a 30% fat content, crème fraîche is richer and has a thicker consistency than sour cream. It is made by adding lactic acid bacteria to cream, giving it a distinctive tang.
Flay combines crème fraîche with butter. He adds these at the start of cooking, placing them in a cold pan, and then introduces the egg to cook in the rich dairy ingredients.
Timing the addition of salt is another of Flay’s tips for perfect eggs. Adding salt towards the end of cooking helps avoid any graininess, maintaining the eggs' ideal texture.