Creamy French-Style Scrambled Eggs
The rich, velvety texture of traditional French-style scrambled eggs is believed to be the combined result of slow cooking and the addition of plenty of cream and butter, but we found a way to make them without all the added fat. We used steaming water rather than melted butter to indicate when our nonstick skillet was hot enough to begin cooking the eggs very slowly over low heat. Stirring constantly controlled the coagulation of the proteins so that some formed delicate curds while the rest thickened into a saucy consistency. Adding a tablespoon of water at the end of cooking diluted the proteins, giving our eggs the perfect texture.
by Adam Ried
You can bulk up scrambled eggs with any mix of vegetables, but one of my favorites is the pepper and tomato sauté called pipérade, a preparation that originated in the Basque region of northern Spain and southern France. Pipérade delivers richness, acidity, and tempered heat from a combination of sweet or mildly spicy fresh peppers, tomatoes, olive oil, garlic, and onion; fragrant spices, such as paprika; and a subtly spicy, fruity dried pepper called piment d’Espelette that is widely grown in the area.