French Scrambled Eggs
French Scrambled Eggs
French scrambled eggs are known for their ultra-creamy, velvety texture. Unlike the diner-style scrambled eggs, French scrambled eggs are cooked slowly over very low heat, resulting in a smooth, custardy consistency. Here's how to make them like a French chef!
Ingredients (Serves 2):
- 4 large eggs
- 2 tbsp unsalted butter (plus more for greasing the pan)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh herbs like chives or parsley for garnish
- Optional: 1 tbsp crème fraîche or heavy cream for extra creaminess
Instructions:
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Prepare the Eggs:
- Crack the eggs into a bowl. Season with a pinch of salt and pepper. If you prefer a richer, more creamy texture, whisk in 1 tablespoon of crème fraîche or heavy cream. Whisk the eggs gently until the yolks and whites are fully combined, but don’t overbeat them. You want the mixture to be smooth.
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Grease the Pan:
- Place a non-stick skillet over very low heat. Add about 2 tablespoons of butter to the pan, allowing it to melt slowly and coat the bottom of the pan. You can add a bit more butter if you like a richer flavor.
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Cook the Eggs Slowly:
- Once the butter has melted, pour the beaten eggs into the pan. With a wooden spoon or silicone spatula, begin gently stirring the eggs in a slow, circular motion. Move the spatula from one side of the pan to the other, scraping the bottom of the pan as you go. This helps form small, creamy curds.
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Keep Stirring:
- Continue stirring constantly, keeping the heat very low. The key to French scrambled eggs is slow cooking—this prevents the eggs from curdling and ensures they stay soft and silky. Be patient; this process should take about 5-10 minutes. The eggs will go from runny to creamy, and they should never fully set.
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Remove from Heat Early:
- When the eggs are still a bit runny but have a custardy, creamy texture, remove the pan from the heat. The residual heat from the pan will continue cooking them. If you wait too long and they cook fully, they can become dry.
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Finish and Serve:
- Once off the heat, stir the eggs gently and add a little more butter if you want extra richness. Taste for seasoning and add a bit more salt or pepper if needed. Garnish with fresh herbs like chives or parsley, if desired.
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Serve Immediately:
- Serve your French scrambled eggs immediately with fresh toast, croissants, or as part of a larger brunch spread.
Tips for Perfect French Scrambled Eggs:
- Low Heat: Patience is key. Cooking eggs on low heat allows them to develop their creamy texture without becoming rubbery.
- Stir Gently: Stir slowly and gently, ensuring the eggs cook evenly and don't form large curds.
- Butter: Don’t skimp on the butter! It gives the eggs a rich, silky texture that’s characteristic of French scrambled eggs.
- Crème Fraîche: For an even creamier texture, you can stir in a spoonful of crème fraîche at the end of cooking.
Enjoy your French Scrambled Eggs, perfect for a luxurious breakfast or brunch! 🍳🧑🍳
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