Here’s the most important step: remove the eggs from the heat when they still look slightly underdone and glistening. They will continue cooking from residual heat.
Step 7: Finish and Serve
If adding cream or crème fraîche, stir it in now. Add a final pinch of salt. Serve immediately on warm plates.
Pro-Tips for Perfection
1. Use a Good Pan
A non-stick skillet is essential. Stainless steel will cause sticking, no matter how much butter you use.
2. Keep the Heat Low
High heat = rubbery eggs. Medium-low or even low heat is your friend.
3. Use a Silicone Spatula
It’s gentle on the eggs and the pan, and it scrapes every bit of curd perfectly.
4. Don’t Stop Stirring
But don’t stir constantly. The push-and-pause method creates those beautiful, fluffy curds.
