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
Ingredients
- 1 tablespoon butter
- 3 to 4 eggs
- 2 tablespoons butter cut into small pieces
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Megan
I want to come over for breakfast!
Maria
I am eyeing the raspberries in the background:) The eggs look perfect!
shaz
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.
girlichef
So simple…and yet so perfect! Your eggs look lovely…and I totally wish I had that plate for breakfast right this minute! 🙂
Kim
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!
Barbara
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!
faithy
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!
5 Star Foodie
Those scrambled eggs look absolutely perfect, yum! Great to meet you at our party 🙂
Iron Chef Shellie
looks amazing. I love scrambled eggs!
maybelles mom
reading this makes me intensely hungry for breakfast.
Anna Johnston
Mmmm, nothing like a lovely creamy scrambled eggs.
The Southern Cookbook
Barbara, your French scrambled eggs look fantastic. Now I am ready for breakfast again! 🙂
rebecca
yum you can’t beat good scrambled eggs i make it like this for my daughter
Mags
That photo belongs on the cover of some food magazine. Everything looks so elegant and delicious!
elra
Simply delicious Barbara ! Now let me go and check this links 🙂
Lorraine @ Not Quite Nigella
I’m so interested in this method as I love scrambled eggs! I might give this a go next weekend. Thanks mum! xxx
kathleen
These eggs look incredible!
Gabriella
Ciao
Mi piace molto questa ricetta, le uova strapazzate se fatte bene sono buonissime e a te sono venute veramente bene complimenti!!!
theUngourmet
I love making big breakfasts on the weekends. You eggs look wonderful. I had no idea the French prepared their eggs this way. Interesting!
Trix
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!