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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 tasting eggs that also look appealing. 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.
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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.
Mardi@eatlivetravelwrite
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!
Nancy/SpicieFoodie
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.
Alison @ Ingredients, Inc
Love this. Serve it to me now on a Sunday A.M. Great job!
Cathy at Wives with Knives
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.
Kulsum at JourneyKitchen
the key to scrambled egg is always doing it at low temp! You nailed it 🙂
marla {family fresh cooking}
Just submitted this creamy french scramble to Stumble. This is my favorite way to prepare eggs. Full of flavor & I adore the texture.
Faith
What a beautiful way to make eggs, they really do look soft and creamy. I would love to add a sprinkle of fresh herbs!
Joanne
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.
Emma @cakeMistress
Thanks for the key to great scrambled eggs. I always get impatient, hence the rubbery texture 🙁
Lovely contribution to the Eggs Party!
Candy
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!
pegasuslegend
just a perfect breakfast plate here!
Cakelaw
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.
Conor @ Hold the Beef
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!
penny aka jeroxie
Using a double boiler! Have to try this next weekend. I love a good scrambled eggs. YUM!
Sue
Barbara, I could eat eggs for breakfast, lunch and dinner! I’ll have to give this French method a shot sometime!
Brooke
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!
Jo @ secondhelping
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!
Bonnie
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.
Honey @ honeyandsoy
Oooh scrambled eggs are an all-time favourite, and what a great idea to showcase them for the IIP!
Jennifer (Savor)
Your photos and recipes ujst keep getting better and better Barbara