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
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Heather Hays
[email protected]I would definitely recommend this recipe to anyone who loves scrambled eggs.
Rishav Arya
[email protected]I love Julia Child's recipes and this one is no exception. The eggs were light and fluffy, and the butter and cream added a richness that was divine.
Fayaz ahmadi
[email protected]These eggs were a little too runny for my taste, but they were still good.
Precious Peter
[email protected]I've never made scrambled eggs before, but this recipe was easy to follow and the eggs turned out great. I'll definitely be making them again.
elsayed torta
[email protected]I followed the recipe exactly and the eggs turned out perfectly. I served them with toast and fruit and it was a delicious breakfast.
Nertil Qosja
[email protected]These eggs were amazing! I will definitely be making them again.
Maqsood Ahmad
[email protected]I'm not a fan of scrambled eggs, but these were actually pretty good. I liked the addition of the chives.
Catherine Mwamba
[email protected]Meh.
Yoni Alex
[email protected]These eggs were a bit too rich for my taste, but they were still good.
Ashley Mcginty
[email protected]I've been making scrambled eggs this way for years and they always turn out perfect. I love the creamy texture and the subtle flavor of the butter and cream.
Zainab Azeez
[email protected]Easy to make and turned out great!
Jory James
[email protected]I made these eggs for breakfast this morning and they were delicious! I used chives instead of parsley and they were still really good.
HYMAD PASHA MOHAMMAD
[email protected]These eggs were fantastic! I've tried many scrambled egg recipes, but this one is by far the best. The eggs were light and fluffy, and the butter and cream added a richness that I loved.