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Creamy French-Style Scrambled Eggs

Published January 2018 Recipe Development

Why This Recipe Works

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.

Ingredients

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8 large eggs
½ teaspoon salt
3 tablespoons water
1 teaspoon minced fresh parsley
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 143
  • Cholesterol 372 mg
  • Fat 10 g
  • Sodium 260 mg
  • Saturated 4 g
  • Carbs 1 g
  • Trans 1 g
  • Dietary Fiber 1 g
  • Monounsaturated 4 g
  • Sugar 1 g
  • Polyunsaturated 2 g
  • Protein 13 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4

For the creamiest, richest-tasting result, be sure to cook these eggs slowly, following the visual cues provided. It should take 12 to 14 minutes total. Though the eggs will be rather loose, their extended cooking time ensures that they reach a safe temperature. You can prepare two servings by halving the amounts of all the ingredients and using an 8-inch skillet. Chives or tarragon can be substituted for the parsley, if desired. Serve with buttered toast.

1. Using fork, beat eggs and salt until blended. Heat 2 tablespoons water in 10-inch nonstick skillet over low heat until steaming. Add egg mixture and immediately stir with rubber spatula. Cook, stirring slowly and constantly, scraping edges and bottom of skillet, for 4 minutes. (If egg mixture is not steaming after 4 minutes, increase heat slightly.)

2. Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer (if curds have not begun to form, increase heat slightly). If any large curds form, mash with spatula. As curds start to form, stir vigorously, scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to 1 side of skillet, 4 to 6 minutes. Remove skillet from heat. Add remaining 1 tablespoon water and parsley and stir vigorously until incorporated, about 30 seconds. Serve.

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