French-Style scrambled eggs are a breakfast classic. The key to this dish is to cook the well-whipped eggs low and slow, stirring constantly until creamy with small, soft curds.
You’re probably thinking, “Who can’t make scrambled eggs?” And you would be right…somewhat.
Let’s discuss the difference. “American” scrambled eggs, the typical scrambled eggs that we all grew up eating, are scrambled until dry and firm, sometimes a bit browned on the bottom. The eggs are cooked quickly in a hot skillet.
French-style scrambled eggs are soft and delicate, cooked in lots of melted butter, very slowly over low heat, being stirred constantly. The end result is eggs that are luxuriously creamy, almost like they are sauced – but they aren’t.
HOW ARE FRENCH-STYLE SCRAMBLED EGGS MADE?
- First, you want to use fresh, extra-large eggs. You are going to crack them into a bowl. Next, with a whisk, whip them until they are fully combined. They should be fully yellow, with no discernable egg whites.
- Next, melt the butter until it is foamy, but not browned.
- We’ll cook the eggs in the butter, over low heat, stirring constantly, until some soft curds start to form. Reduce the heat even lower, if possible (or turn off if you are using electric). Add the last of the butter and stir until it melts into the scrambled eggs and the eggs have reached your desired consistency.
ADD-INS FOR FRENCH SCRAMBLED EGGS:
The options are endless, but here are a few of my favorites.
- Swiss or Jarlsberg cheese and diced ham
- Goat cheese and fresh spinach
- Cheddar cheese and chopped broccoli
Looking for a few dishes to serve beside your perfect breakfast classic? Try this recipe for a Classic Sausage Gravy. It’s lovely served over fresh, hot biscuits.
Nicaraguan Gallo Pinto is a hearty rice and beans side that makes a lovely texture contrast to the French-Style Scrambled eggs.
Finally, a Fresh Peach Bellini cocktail rounds out your menu for a gorgeous and delicious brunch. Enjoy!
PRODUCTS USED TO MAKE FRENCH-STYLE SCRAMBLED EGGS:
- Anchor Hocking Glass Mixing Bowls – these lovely bowls nest within each other. I use them for everything.
- UTaste Silicone Spatula Set – You won’t melt these and they are a lovely aqua color.
- Cuisinart Non-Stick Skillet Set – 2 skillets that you’ll use every day for grilled cheese, saute veggies, omelets….and the list goes on and on.
An breakfast classic, these French-Style Scrambled Eggs are soft, creamy, and very delicious. One bite and you’ll be a fan!
4 tablespoons heavy cream or half and half
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Salt and freshly ground pepper, to taste
4 tablespoons minced fresh chives and/or parsley
In a bowl, combine the eggs and cream. Using a whisk, beat the eggs and cream until they are fully combined and there are no discernable whites.
In a non-stick skillet over low heat, melt 2 tablespoons of the butter until foamy.
Pour in the eggs. Using a flexible spatula, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and form small, soft curds. Keep stirring until the eggs are creamy, about 10 minutes. Remove from the heat.
Cut the remaining 2 tablespoons of butter into small cubes and add to the eggs. Gently stir briefly until the butter melts and is fully incorporated. Sprinkle with salt and pepper and garnish with chopped chives and/or parsley. Serve hot.
- Category: Breakfast
- Cuisine: French
Keywords: breakfast classic, brunch recipes, breakfast recipes, egg recipes, scrambled eggs