French-Style Scrambled Eggs

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.

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