FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

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French Scrambled Eggs, Adapted from Julia Child image

Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.

Provided by coconutty

Categories     Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 7

8 eggs (or 7 eggs and 2 egg yolks)
salt
pepper
2 tablespoons softened butter
4 teaspoons water or 4 teaspoons milk
1 1/2-2 tablespoons whipping cream or 1 1/2-2 tablespoons softened butter
parsley sprig

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.

Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7

Racheen Mccoy
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Overall, I thought this was a great recipe for scrambled eggs. They were easy to make and turned out perfectly.


Riya moni
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I'm not sure what I did wrong, but my scrambled eggs turned out flat and rubbery.


TM PATHAN GAMING
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The eggs were a bit overcooked for my liking, but the flavor was still good.


Saad is rooz
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I found this recipe to be a bit too complicated. I prefer a simpler method for making scrambled eggs.


GoodeyThere
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These scrambled eggs were a bit too rich for my taste, but they were still very good.


Ruthercepcion
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I'm not a huge fan of scrambled eggs, but I really enjoyed these. They were cooked perfectly and had a great flavor.


Its Weedy
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I was a bit skeptical at first, but these scrambled eggs really are as good as everyone says they are. I'll definitely be making them again.


Sani Mana
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I've been making scrambled eggs for years, but this recipe is a game-changer. The eggs are so light and airy, and the flavor is amazing.


Ashik Khan 2% official
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This is my new favorite way to make scrambled eggs. They're so creamy and delicious.


Rabbi Ahemed
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These scrambled eggs were so fluffy and flavorful! I loved the addition of the butter and cream.