Description
French-Style Scrambled Eggs are a classic breakfast dish characterized by their creamy, velvety texture achieved through slow cooking over very low heat. This recipe combines eggs and butter gently cooked in a nonstick skillet, optionally enriched with milk or cream, and finished with fresh herbs for a luxurious start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 2 tablespoons whole milk or cream (optional)
- Salt and black pepper to taste
For Serving
- Chopped fresh chives or parsley for garnish (optional)
- Toasted bread or croissant
Instructions
- Prepare the eggs and butter: Crack the eggs into a cold nonstick saucepan or skillet—do not preheat the pan. Add the cold butter pieces and whisk the mixture thoroughly to combine the eggs and butter evenly.
- Slowly cook over low heat: Place the pan over very low heat. Using a rubber spatula, stir the eggs constantly, scraping the bottom and sides of the pan gently for 8 to 10 minutes. The eggs will gradually thicken, forming tiny, delicate curds as the butter melts and incorporates into the eggs.
- Finish and season: When the eggs are just about set but still soft and creamy, remove the pan from the heat. Stir in the milk or cream if you are using it, and season the eggs with salt and black pepper to your taste.
- Serve immediately: Plate the eggs immediately on toasted bread or alongside a warm croissant. Garnish with chopped fresh chives or parsley if desired for a fresh finish.
Notes
- Cook the eggs slowly over very low heat to achieve a luxurious velvety texture; high heat will overcook and toughen the eggs.
- Using cold butter and starting with a cold pan helps distribute the fat evenly for a creamier result.
- Add milk or cream at the end to enrich the texture but avoid adding it too early to prevent diluting the eggs.
- Serve immediately as the eggs will continue to cook slightly off the heat.
