French Scrambled Eggs Recipe
French Scrambled Eggs Recipe
French Scrambled Eggs Recipe
French Scrambled Eggs Recipe
This article is about the ingredients and how to prepare French Scrambled Eggs Recipe. French scrambled eggs are easy to make and will kick breakfast up a notch. Creamy scrambled eggs served on toasted baguette slices drizzled with olive oil. Enjoy this classic French breakfast.
In southern France, a simple method is used to make creamy scrambled eggs served on toasted baguette slices. They use cream and chilled butter, of course, cooked over low heat.
Scrambled eggs are a staple of breakfast and it seems that everyone has their own special method of cooking the most poached eggs possible.
Unlike traditional scrambled eggs, which tend to be fluffy and form a more solid yoghurt, the French style offers a “silkier, creamier variation” on the breakfast food.
Ingredients of French Scrambled Eggs Recipe
3 large eggs, beaten lightly
1 tablespoon unsalted butter
3 tablespoons whole milk or heavy cream
1 tbsp chopped chives
2 slices country bread, toasted
Guidelines of French Scrambled Eggs Recipe
1. Break the egg and take it out in a bowl and keep it aside. Do not beat eggs. Set the fire to medium and let the heat gently heat the pan before adding any fat.
2. Add olive oil and butter to the pan. Allow thawing slightly before adding unbeaten eggs. With a whisk or rubber spatula, whisk the egg yolks and cook over medium heat, turning and stirring the pans slowly, while stirring.
3. Continue cooking and stirring the eggs as they begin to scramble. They should have a soft, delicate and creamy texture in about 5 minutes. As soon as the eggs start coming together, turn off the heat and keep stirring the eggs.
4. To stop the cooking process, add a dash of milk or cream. Season the eggs with salt and a few grinds of black pepper before you’re ready to serve. Salting eggs too quickly can make your eggs watery.
5. If desired, serve the scrambled eggs with some fresh herbs, such as dill or chives. Eggs also pair remarkably well with caviar, salmon roe, truffles, cured salmon or bacon. Either way, these eggs should be served immediately.
(Courtesy of Chef Bruno Albouze). 0 0 0.
French Scrambled Eggs Recipe
French Scrambled Eggs RecipeÂ
