Best 3 French Style Scrambled Eggs Recipes
Craving a delicious and elegant breakfast or brunch dish? Look no further than the timeless classic, French-style scrambled eggs. This culinary delight is renowned for its velvety texture, rich flavor, and delicate appearance. With its origins in French cuisine, this dish has become a staple in kitchens worldwide, captivating taste buds with its simplicity and versatility. Whether you're a seasoned cook or a novice in the kitchen, preparing French-style scrambled eggs is a culinary adventure that will elevate your breakfast or brunch experience. In this article, we'll guide you through the steps to create perfect French-style scrambled eggs, ensuring a delightful meal that will impress family and friends alike.
Here are our top 3 tried and tested recipes!
FRENCH-STYLE SCRAMBLED EGGS
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD
Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.
Provided by coconutty
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
- Smear bottom and sides of pan with butter. Pour in the eggs.
- Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
- Remove from heat immediately - the eggs will continue to cook slightly.
- As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
- Variations:.
- Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
- Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
- Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
- Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.
Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
FRENCH SCRAMBLED EGGS
This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!
Provided by yooper
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- When the water is simmering, place the top of the double boiler over the water.
- Add 1 tablespoon of the butter and heat until melted.
- Meanwhile, whisk the eggs in a medium bowl just until combined.
- Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- Pour into the double boiler.
- Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your scrambled eggs.
- Don't overbeat the eggs: Overbeaten eggs will result in tough, rubbery scrambled eggs. Just whisk them until they are blended.
- Cook the eggs over low heat: This will help them cook evenly and prevent them from overcooking.
- Stir the eggs constantly: This will help them cook evenly and prevent them from sticking to the pan.
- Season the eggs with salt and pepper: Salt and pepper are classic seasonings for scrambled eggs, but you can also add other seasonings, such as herbs, cheese, or vegetables.
- Serve the eggs immediately: Scrambled eggs are best served immediately after they are cooked.
Conclusion:
French-style scrambled eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect French-style scrambled eggs every time.
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