Michelin Eggs
Recipe by: Taylor Fellman
These creamy, custardy “Michelin Eggs” take scrambled eggs to the next level. Cooked low and slow, they turn into soft, velvety ribbons that practically melt in your mouth. With just a little patience, you can create a dish that tastes like it came straight out of a five-star restaurant—right in your own kitchen.
Ingredients
Preparation
- Crack the eggs into a bowl and whisk until smooth.
- In a nonstick pan over very low heat, melt the butter, then pour in the eggs.
- Stir slowly and continuously with a spatula, allowing the eggs to gently thicken into a creamy, custard-like texture, about 8–10 minutes.
- Season with salt and fresh basil just before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 486 |
| Fat | 39g |
| Saturated Fat | 18.35g |
| Cholesterol | 761mg |
| Sodium | 1406mg |
| Carbohydrates | 0g |
| Dietary Fiber | 0g |
| Protein | 24g |
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