French Scrambled Eggs

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 butter 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.

French Scrambled Eggs
 
Yield: 2
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
  1. Melt 1 tablespoon butter in the top of a double boiler over, not in, boiling water.
  2. 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.

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.