Description
French-Style Scrambled Eggs are a luxurious twist on the classic breakfast staple. Cooked slowly over low heat with butter and finished with heavy cream, these eggs achieve an ultra-creamy texture and delicate flavor. Garnished with fresh chives for a subtle oniony note, this recipe elevates scrambled eggs to a silky, luscious delight perfect for a gourmet morning meal.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
Cooking Fat
- 2 tablespoons unsalted butter
Garnish
- Chopped fresh chives (optional)
Instructions
- Whisk the Eggs: Crack the eggs into a bowl and whisk gently just until fully combined, avoiding froth to preserve a tender texture.
- Heat Butter Slowly: Place a nonstick saucepan or skillet over very low heat and melt the butter completely without browning.
- Cook Eggs Gently: Pour the whisked eggs into the pan and stir constantly with a rubber spatula, scraping the bottom and sides carefully to prevent sticking as small curds begin forming. Maintain low heat and slow stirring for about 8–12 minutes to develop a creamy consistency.
- Remove from Heat: Remove the pan just before the eggs reach your desired doneness, since they will continue cooking from residual heat even off the stove.
- Add Cream and Season: Stir in the heavy cream to enrich and halt the cooking process. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Optionally sprinkle with chopped fresh chives for a burst of color and subtle flavor. Serve the eggs immediately to enjoy their silky texture.
Notes
- Cook the eggs low and slow to achieve ultra-creamy scrambled eggs.
- For an extra touch of richness, substitute heavy cream with crème fraîche.
- Serve the scrambled eggs over toasted brioche for a decadent breakfast experience.
