• 1 Tbsp. butter
• 20 eggs
• 2 tsp. salt
• 25 cl. crème fraiche
• 1 handful fresh flat-leaf parsley, chopped

Melt the butter over low heat in a skillet. Whisk the eggs together loosely with a fork, then pour into the pan.

Allow the eggs to sit for 1-2 minutes before beginning to stir. Add the salt, then, with a wooden spoon, stir frequently (nearly constantly), until the eggs form curds, about 5-10 minutes depending on your stovetop.

Add the crème fraîche and parsley, and stir until the eggs are just solid.

Remove from the heat and pour into a warmed bowl for serving. The eggs will continue to cook slightly after being removed from the heat, so bear this in mind when deciding to remove them.

by Pak101.com (few years ago!) / 1980 views