How to Make French-Style Soft-Scrambled Eggs
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, custardy consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster.
6 large eggs
1/4 teaspoon kosher salt
2 tablespoons (30g) unsalted butter
4 tablespoons (60ml) cream or milk (optional; see note)
Freshly ground white or black pepper
In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5 to 10 minutes. Remove from heat, season with pepper, and serve right away.
Small saucepan, whisk
Cream or milk will make slightly richer, moister eggs, but is not required.
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|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|