French Style Scrambled Eggs Recipes

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

Steps:

• Combine eggs, salt, and pepper; stir briskly with a fork until blended.
• Melt butter in a large skillet, rotating skillet to coat bottom; add egg mixture.
• Cook over medium-low heat, stirring constantly, until eggs are firm, but still moist.
• Remove from heat; stir in cream.
• Serve immediately.

Steps:

• Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• Smear bottom and sides of pan with butter. Pour in the eggs.
• Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
• Remove from heat immediately - the eggs will continue to cook slightly.
• As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
• Variations:.
• Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
• Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
• Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
• Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

Steps:

• Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
• When the water is simmering, place the top of the double boiler over the water.
• Add 1 tablespoon of the butter and heat until melted.
• Meanwhile, whisk the eggs in a medium bowl just until combined.
• Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
• Pour into the double boiler.
• Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
• To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.

Steps:

• Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
• Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
• Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.