There is more than way to make scrambled eggs. In Southern France, a simple method is used to make creamy scrambled eggs served over toasted baguette slices. They use cream and chilled butter, of course, cooked over low heat.
A life spent searching for the perfectly cooked egg is a life not wasted. In my quest to cook the perfect egg, I have learned a few things. Although there is more than one way to cook scrambled eggs, I have been doing it wrong.
Like most people, I have been overcooking them until they are dry and rubbery, missing out on the potential of this golden little nugget. I really like the French way of cooking scrambled eggs. They have different techniques depending on what part of the country you are in but they all seem to include butter and cream. The extra fat in the butter and cream helps the eggs become softer and more moist, not dry and rubbery, although still be careful about over cooking.
In Southern France they cook the eggs on low heat while stirring constantly. They add chilled butter to the eggs, not melting it in the pan first like the rest of the world. The chilled butter helps the eggs to not cook too fast. Cream is added in end with chives. The result is very creamy eggs with very small curds and is usually served over toasted baguette slices.
In other parts of france they melt the butter in a hot pan, pour in the beaten eggs with cream and stir frequently. By removing the eggs right when they are set, they continue cooking with residual heat without overcooking them. This results in a beautiful, moist scrambled egg with a good bite that is full of flavor.
My take-away is don’t over cook and add some fat. This should yield you some beautiful eggs no matter what recipe or technique you use.
In this easy scrambled egg recipe, you will experience the joy of creamy French scrambled eggs. Bon Appetit!
A creamy French classic. Easy to make and a great way to make scrambled eggs.
- 3 eggs, whisked lightly
- 1 Tbs butter, chilled
- 2 Tbs cream
- 2 Tbs fresh chives, chopped
- salt and pepper
- baguette slices, toasted
- olive oil for drizzling
- Dice chilled butter and add to whisked eggs.
- Add eggs to cold pan and cook on low, stirring constantly.
- When about half the eggs are set, add cream, chives, salt and pepper. Continue stirring until eggs are completely set but not overcooked. Pour over toasted baguette slices that you have drizzled with oil.
May use milk as a lower fat substitute.
More recipes with eggs