Scrambled Eggs (French Style)
A great choice for a light weekend brunch. Made with minimal spices.
Ingredients
- 4 units Egg
- 1 teaspoon Milk (2%) (Optional)
- 1 teaspoon Cream (Optional)
- 1 teaspoon Salted butter
- 1 pinch Salt
- 1 pinch Black crushed pepper
- 1 pinch Chives (For garnish)
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Instructions
- 1In a medium bowl, crack the eggs and add salt, pepper, milk, and cream. Whisk thoroughly until the mixture is smooth and no egg white streaks remain, creating a frothy texture.
- 2In a small nonstick skillet, melt the butter over medium heat until fully liquefied.
- 3Pour the egg mixture into the skillet and allow it to cook undisturbed for a few seconds. Using a rubber spatula, gently pull across the bottom of the pan to form large, soft curds.
- 4Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Avoid over-stirring; scrape the spatula along the bottom and sides of the pan to form more curds and prevent drying.
- 5Remove the pan from heat when the eggs are mostly set but still slightly liquid. Season with additional salt and pepper if desired, garnish with chives, and serve with toasted bread.
