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French Soft Scrambled Eggs

French Soft Scrambled Eggs
To prepare soft, French-style scrambled eggs, Chuck Williams uses a double boiler. We have adapted his technique for a fry pan, which produces equally delicious results. Stir the eggs continuously with a flexible spatula so they thicken and form small curds. Be sure to scrape the bottom and sides of the pan with the spatula.

Delicious on their own, these scrambled eggs can also be spooned over toasted country-style bread and topped with grilled tomatoes and grated Parmigiano-Reggiano cheese. Or spread soft goat cheese on slices of toast, top with the eggs and garnish with chopped green onions.

Ingredients:

  • 8 eggs
  • 3 Tbs. heavy cream
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. (1/2 stick) unsalted butter, at room
     temperature

Directions:

In a bowl, combine the eggs, cream, salt and pepper. Beat with a whisk or fork until well blended.

In a fry pan over low to medium-low heat, melt 2 Tbs. of the butter. Add the eggs. Using a flexible spatula, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds. Keep stirring until the eggs are creamy and done to your liking, 10 to 15 minutes total.

Cut the remaining 2 Tbs. butter into small cubes and add to the eggs. Stir briefly until the butter melts and is fully incorporated. Serve immediately. Serves 4.

Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).