The French method of making scrambled eggs is so easy and makes
them perfectly soft and delicious every time.
I love creamy,
soft and fluffy scrambled eggs so much that I sometimes fix them for a light supper, but I really love them for
breakfast. Unfortunately, sometimes they end up on the dry side, not fluffy either. I would try to rescue them with
a little butter, but they still wouldn’t be the light and fluffy scrambled eggs I was craving. I was at a loss to
explain why this happened sometimes and not others. At least, I didn’t know why until I read The Joy of Cooking
All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, and Ethan
I discovered that I was cooking the eggs too quickly with the
heat turned up too high, making them dry and not so fluffy. They recommend a double boiler method that seemed
unwieldy until we tried it the first time. For those of you who aren’t familiar with a double boiler, it is a
method of cooking something in a really gentle heat. A bottom pot is filled with water and placed on a burner to
boil. Another pot or heatproof bowl that will sit over the boiling water without touching it is placed on top of
the bottom pot and the ingredients are placed in the top pot or bowl to be cooked.
The double boiler method only takes a few
minutes longer to do and the results are always sooo much better, pretty darn perfect every time. The more you stir
the eggs during the cooking, the smaller and creamier the egg “curds” will be. Less frequent stirring results in
fluffier, larger egg curds. The recipe doesn’t call for milk or cream like I was familiar with, but the eggs are
great with the butter. The only thing I changed was to reduce the amount of butter from the original recipe from a
total of 3 tablespoons to 2 tablespoons. With 3 tablespoons, the butter seemed to be leaking out everywhere when
the eggs were done, so I cut it back as shown in the recipe below, but add more if you want!
1. Set up a
double boiler and start to boil the water in the bottom pot. Add the tablespoon of butter
into the top pot so that it melts.
Double boiler for cooking French Scrambled
2.In a large bowl, thoroughly beat the eggs so that the whites and
yolks are smooth and completely combined. Add in the butter chunks, salt and pepper and mix
3.Pour the eggs into the melted
butter in the top pot. Stir the eggs as the butter chunks in the eggs melt. Continue stirring
getting to the very bottom and sides of the egg mixture until the eggs have thickened into soft,
creamy curds, approximately 10 to 15 minutes. Serve immediately.