Slowly Scrambled Eggs With Mirin

1. 1

   Mix the eggs, mirin, sugar, and chives together in a bowl, then add the butter (don't mix any more).

2. 2

   Pour the eggs into a small saucepan and cook, stirring constantly over low heat. At first it will look like the eggs aren't doing anything, and as the butter melts it will look oily and weird. Ignore it and keep stirring. After 5-10 minutes, depending on the size of your pan and the heat of your flame, the eggs will start to look custardy and perfect. Right about when this happens, add the creme fraiche, and continue cooking just until it's absorbed and the eggs don't look liquidy.

3. 3

   Serve on crunchy buttered toast, sprinkled with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.