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 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.

French Scrambled Eggs

Yield: 2

French Scrambled Eggs


  • 1 tablespoon butter
  • 3 to 4 eggs
  • 2 tablespoons butter, cut into small pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


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.


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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    Leave a Comment:

  1. says

    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!

  2. Cristie says

    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.

  3. says

    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!

  4. says

    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.

  5. says

    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!

  6. says

    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!

  7. says

    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!

  8. says

    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!

  9. says

    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!

  10. says

    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.

  11. says

    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!

  12. says

    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!

  13. says


    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.