Comments on: French Scrambled Eggs

By: Paul Burditch

Paul Burditch — Mon, 14 Dec 2015 23:01:19 +0000

I beg to differ with you but the best scramnbled eggs of my life are French using a very slow cook method over a double boiler. This best experience was at Le Cinq at the Four Seasons George V Paris. This venerable hotel institution has a 2-Star Michelin Award and two scrambled eggs ordered ala carte will put you back over $25.00 but ‘memorable and the best’ they are!, as is the setting. Magnifique!

By: Barbara Schieving

Barbara Schieving — Thu, 20 Aug 2015 23:37:36 +0000

In reply to Bill Boswell. You can't go wrong with better butter!

By: Bill Boswell

Bill Boswell — Wed, 19 Aug 2015 18:05:19 +0000

The butter with the eggs is a special touch, but using the double boiler method prevents browning the solids in the butter, after you have boiled off the water, which requires you to use a skellet, and then adding the eggs combined with either water, milk ,or cream. Many people have asked “what did you do to these eggs, they are wonderful”, and it’s the browned butter. A friend ran a “take out” lunch restaurant and his secret to making the best hamburger ever tasted, was to brush the inside of the buns with grill butter and place them face down on the griddle until the grill butter and bun were brown. I even brown butter my Po’ boy buns when I make an Oyster Po’ boy. A famous restaurant S’port, LA beat a very famous restaurant in NOLA on my “Best Oyster Po’ boy anywhere contest”, because the S’port restaurant used a BBB on theirs.

By: BethieofVA

BethieofVA — Mon, 04 Oct 2010 20:37:21 +0000

Oh how fancy! Do you hold your pinkie in the air when eating those eggs. YUM!!! I wish I could mail you a dozen.

By: Mimi

Mimi — Fri, 01 Oct 2010 01:10:16 +0000

A simple meal of fresh eggs, perfectly cooked, is heavenly.
Mimi

By: grace

grace — Wed, 29 Sep 2010 19:21:00 +0000

Looks like they turned out great. This is my kind of breakfast!

By: PerfectingPru

PerfectingPru — Tue, 28 Sep 2010 12:29:28 +0000

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!

By: pigpigscorner

pigpigscorner — Tue, 28 Sep 2010 09:07:24 +0000

Beautiful! Love scrambled eggs, so creamy and yummy!

By: Blond Duck

Blond Duck — Mon, 27 Sep 2010 20:11:45 +0000

I eat eggs every day, twice if I’m having a breakfast dinner!

By: Cristie

Cristie — Mon, 27 Sep 2010 18:39:06 +0000

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.