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Creamy Scrambled Eggs with Roasted Asparagus and Sauteed Mushrooms and Ramps

Method for 2

2 T butter
2-4 eggs
1-2 T creme fraiche 
1-2 T Parmesan cheese (optional)
1 T chives

To make the scrambled eggs:

Break eggs into pan and add butter. Keep on low heat and stir butter into eggs. Take the pan off the heat and stir as clumps begin to form. Key is to keep the creamy consistency. If the eggs are too hot they will coagulate so it is important to constantly remove the pan from a hot burner to a cool burner.

When the desired consistency is reached stir in a tablespoon or two of creme fraiche, chives and Parmesan cheese.

Note: See Gordon Ramsey Video


Peel the ends of the asparagus. Coat with olive oil and season lightly. Heat an oven to 475F. Lay the asparagus on a baking dish and bake for 5 minutes till tender but still bright green.

Ramps and Portobello mushrooms are sauteed in olive oil.


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