Custardy French-Style Soft Scrambled Eggs Recipe
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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.
Recipe Facts
Ingredients
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6 large eggs
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1/4 teaspoon kosher salt
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2 tablespoons (30g) unsalted butter
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4 tablespoons (60ml) cream or milk (optional; see note)
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Freshly ground white or black pepper
Directions
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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.
Special equipment
Small saucepan, whisk
Notes
Cream or milk will make slightly richer, moister eggs, but is not required.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
215 | Calories |
18g | Fat |
1g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 to 3 | |
Amount per serving | |
Calories | 215 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 8g | 41% |
Cholesterol 394mg | 131% |
Sodium 248mg | 11% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 13g | |
Vitamin C 0mg | 0% |
Calcium 59mg | 5% |
Iron 2mg | 10% |
Potassium 142mg | 3% |
*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. |