Scrambled eggs with toast & Avocado

Today I attempted to make scrambled eggs in the style of Michalin chef Thomas Keller. The technique makes a huge difference when you pass your eggs through a sieve. It caught the membrane and left me with the cleanest egg mixture. I still did a finishing salt even though i added salt to the eggs before cooking them. And since i was out of crème fresh I substituted with sour cream.

The eggs came out super fluffy and it did not have an eggy flavor to them. Almost like soft pillows. I highly recommend this extra work to your eggs the next time you make them for yourself or your family. Until next time always dare to cook delicious.

Mateo ✌🏻