Today’s post is my second contribution to the International Incident Party. The theme for this month is eggs. Is there anything more versatile or used more often in baking than eggs? In fact, there were so many possibilities that it was hard to narrow it down.
So I decided it was the perfect opportunity to turned to a new cookbook I received from my dear blogging buddy, Shelby, The Life & Loves of Grumpy’s Honeybunch. Joy of Cooking – All About Breakfast & Brunch has so many fabulous breakfast ideas, but it also has great tips on cooking the basics, like poached and scrambled eggs.
I was intrigued by the recipe for French Scrambled Eggs:
It takes both patience and a bit of technique to make great looking and tasting scrambled eggs. First, beat the eggs until the white and yolks are completely blended. The addition of cream, butter, milk or even water will keep the eggs more tender when cooked to medium doneness. But the liquid can also separate out and turn the eggs watery, especially if they are cooked too quickly—gentle heat is essential for producing soft, delectable eggs.
The lower the heat, the longer it takes the eggs to cook, and the creamier the result. The French technique takes this principle to an extreme by cooking scrambled eggs in a double boiler. Infrequent stirring will produce large, uneven curds; more constant, careful stirring and scraping of the bottom of the pan will result in more delicate, billowy curds and creamier eggs. Vigorous stirring will produce small curds. Finally, scramble eggs must be served immediately. We recommend transferring them to warmed plates while they are slightly underdone. They will continue to cook and firm up on their way to the table.
I prefer my scramble eggs with large curds, but the idea of delicate billowy curds and creamier eggs sounded fabulous, so I opted for constant stirring. This technique really does make the eggs lighter and fluffier, I don’t usually use this much better in my eggs, and I don’t think it’s really necessary. Next time I use this technique, I would probably just add a little milk instead of the cut butter.
Ingredients
- 1 tablespoon butter
- 3 to 4 eggs
- 2 tablespoons butter, cut into small pieces
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
- Melt 1 tablespoon butter in the top of a double boiler over, not in, boiling water.
- Beat together eggs, cut butter, salt and pepper until the whites and yolks are completely combined. Pour the eggs into the double boiler and stir with a wooden spoon as the butter melts. Continue stirring, scraping the bottom and sides of the pan, until the eggs have thickened into soft, creamy curds, 10 to 15 minutes. Serve immediately.
Notes
http://www.barbarabakes.com/2010/09/french-scrambled-eggs/Stop by all the other bloggers participating in this month’s International Incident Eggs Party to get more great ideas for using the incredible edible egg.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Your photos and recipes ujst keep getting better and better Barbara
Oooh scrambled eggs are an all-time favourite, and what a great idea to showcase them for the IIP!
Barbara,
Your eggs look beautiful. I agree with you on the butter issue, but I love nothing more for breakfast than a plate of soft, pillowy curds. Yummm.
The French so love the richness of butter don’t they? Your scrambled eggs look lovely – I would have wanted to eat right out of the pan!
Thanks for the tips. My husband has always made better scrambled eggs than me, but now I need to try these out and rub them (figuratively) in his face!
I LOVE the new printable option for your recipes! Thank you, THANK YOU!
Barbara, I could eat eggs for breakfast, lunch and dinner! I’ll have to give this French method a shot sometime!
Using a double boiler! Have to try this next weekend. I love a good scrambled eggs. YUM!
Mmm billowy curds is a lovely thought, and your eggs look like they’re on the money
Although I started my day with poached eggs, I think maybe some curds like these might be on the cards for dinner!
These eggs look devine – and thanks for all the hints. Scarmbled eggs can tend to be a bit hit and miss for me, so the science behind it is useful.
just a perfect breakfast plate here!
I am famous (at least in my house) for my scrambled eggs and have perfected my technique over the years. While I don’t use a double boiler, I use a lot the technique of this recipe – who knew!
Looks delicious and I would love to have a bite of those eggs right now!
Thanks for the key to great scrambled eggs. I always get impatient, hence the rubbery texture
Lovely contribution to the Eggs Party!
I never realized how much of a science there was to scrambled eggs! These look delicious and I can now see how important technique is, even for something so simple.
What a beautiful way to make eggs, they really do look soft and creamy. I would love to add a sprinkle of fresh herbs!
Just submitted this creamy french scramble to Stumble. This is my favorite way to prepare eggs. Full of flavor & I adore the texture.
the key to scrambled egg is always doing it at low temp! You nailed it
Scrambled eggs are a breakfast favorite in my house and I prefer a light, fluffy mix with large curds. I’ve never tried preparing them in a double boiler – must give that a try.
Love this. Serve it to me now on a Sunday A.M. Great job!
This is how my husband makes and has taught me to make scrambled eggs. They are just perfect this way, no need or extras that are not necessary. Perfect submission.
Barbara these eggs look absolutely like my idea of heaven on a plate. I am afraid I misunderstood the directions by making something WITH eggs instead of making eggs the star like you did. Well done and thanks for coming to the party. You are welcome any morning in my house with a plate of those!
I. too, usually go for larger curds – I like it diner style. But .. butter … and milk .. well, that can never be a bad thing!!! Thanks for coming to the party!
I love making big breakfasts on the weekends. You eggs look wonderful. I had no idea the French prepared their eggs this way. Interesting!
Ciao
Mi piace molto questa ricetta, le uova strapazzate se fatte bene sono buonissime e a te sono venute veramente bene complimenti!!!
These eggs look incredible!
I’m so interested in this method as I love scrambled eggs! I might give this a go next weekend. Thanks mum! xxx
Simply delicious Barbara ! Now let me go and check this links
That photo belongs on the cover of some food magazine. Everything looks so elegant and delicious!
yum you can’t beat good scrambled eggs i make it like this for my daughter
Barbara, your French scrambled eggs look fantastic. Now I am ready for breakfast again!
Mmmm, nothing like a lovely creamy scrambled eggs.
reading this makes me intensely hungry for breakfast.
looks amazing. I love scrambled eggs!
Those scrambled eggs look absolutely perfect, yum! Great to meet you at our party
Looks heavenly!! I want that for my breakfast! wish someone can cook like this for me for breakfast..cos i have no time to cook or eat anything in the morning..LOL!
I MUST try this, Barbara! Patience is the answer to perfect eggs, right? Most of us are in such a hurry. Your description and photos are making me very hungry!
I love the idea of cooking the eggs over a double boiler. I’m excited to give this a try (but will follow your advice of using less butter). After so many years of cooking eggs one way it will be fun to try something different!
So simple…and yet so perfect! Your eggs look lovely…and I totally wish I had that plate for breakfast right this minute!
Beautiful eggs Barbara! I’m a bit of a stirrer and always make small curds
Great explanation on getting the perfect eggs. Btw, love the photo, especially the bowl of raspberries in the background.
I am eyeing the raspberries in the background:) The eggs look perfect!
I want to come over for breakfast!
There is an art to making good scrambled eggs. Thanks for sharing this technique.
This is exactly how I like my eggs Barbara! I had no idea I was making them French style! I can’t stand for them to be any brown on them so I cook them over real low heat. Delicious!
Eggs are by far my FAVORITE breakfast! I eat them all day long. This preparation looks super delish!
Scrambled eggs are such a basic. I love you did a post on this. Your breakfast looks beatiful. Sounds like a fun new cookbook as well.
I eat eggs every day, twice if I’m having a breakfast dinner!
Beautiful! Love scrambled eggs, so creamy and yummy!
I used to just whisk up the eggs when I did them – quick and on high heat, but then I read the Michel Roux recipe and now I do them very slowly and on low heat like you did – its incredible the difference it makes!
Looks like they turned out great. This is my kind of breakfast!
A simple meal of fresh eggs, perfectly cooked, is heavenly.
Mimi
Oh how fancy! Do you hold your pinkie in the air when eating those eggs. YUM!!! I wish I could mail you a dozen.