Description
This French-Style Scrambled Eggs recipe offers a luxuriously creamy, soft texture achieved by cooking eggs gently over low heat and stirring continuously. Enhanced with butter and heavy cream, these eggs are a decadent, yet simple breakfast or brunch option, finished with fresh herbs for a hint of brightness.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
Cooking Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
Garnish (Optional)
- Chopped fresh chives or parsley
Instructions
- Whisk the Eggs: Crack the eggs into a bowl and whisk thoroughly until fully blended and slightly frothy, ensuring a uniform mixture.
- Melt the Butter: Place a nonstick skillet over low heat and melt the unsalted butter gently without browning.
- Cook the Eggs: Pour the whisked eggs into the skillet. Stir continuously with a silicone spatula, scraping the bottom and sides to prevent sticking and to break up the curds. Maintain gentle, consistent stirring to form small, creamy curds as the eggs slowly cook.
- Remove and Enrich: When the eggs are nearly set but remain slightly runny, remove the skillet from heat. Immediately stir in the heavy cream to enrich the texture and flavor.
- Season: Add kosher salt and freshly ground black pepper to taste, stirring gently to combine.
- Serve: Plate the scrambled eggs immediately to retain their creamy texture, garnishing with chopped fresh chives or parsley if desired.
Notes
- For the creamiest texture, cook eggs slowly over low heat and remove them just before they are fully set.
- You can substitute crème fraîche for heavy cream to add a tangy richness.
- Use a nonstick skillet to prevent eggs from sticking and achieving a smooth consistency.
- Continuous gentle stirring prevents large curds and gives the classic creamy texture of French scrambled eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
