Description
This French-style scrambled eggs recipe offers a luxuriously creamy and soft texture achieved through slow cooking over low heat. With minimal ingredients like fresh eggs, butter, and an optional touch of heavy cream, this breakfast classic is both elegant and comforting. Perfectly seasoned and garnished with fresh herbs, it pairs beautifully with toasted baguette or sourdough for a simple yet indulgent start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream (optional)
- Salt and freshly ground black pepper to taste
Garnish & Serving
- Chopped chives or parsley for garnish (optional)
- Toasted baguette or sourdough for serving
Instructions
- Prepare the eggs and butter: Crack the eggs into a cold saucepan and add the unsalted butter. This cold start helps to slowly cook the eggs, creating a creamy texture.
- Begin slow cooking over low heat: Place the pan over the lowest heat setting. Stir constantly with a silicone spatula, gently scraping the bottom and sides to encourage the formation of small, delicate curds.
- Continue stirring and monitor texture: Stir slowly and consistently for about 8 to 10 minutes. The eggs will gradually thicken; if they begin to overcook, temporarily remove the pan from heat to cool slightly before returning it to the stove.
- Finish the eggs: When the eggs are just set but still creamy and soft, remove the pan from the heat entirely. Stir in the heavy cream if using, which adds extra richness and silkiness.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve immediately over warm toasted baguette or sourdough. Garnish with chopped chives or parsley, if desired, for a fresh flavor and appealing presentation.
Notes
- Patience is key to achieving the creamy, delicate texture—avoid rushing the cooking process.
- For extra richness, crème fraîche can be substituted for heavy cream.
- Always cook over low heat and stir continuously to prevent rubbery or dry eggs.
- Use a silicone spatula to gently scrape the pan to form soft curds.
- This recipe serves 2 but can be easily doubled or adjusted.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
