Make your scrambled eggs a whole new creamy and delicious way!
When I visited Paris a few months ago, I expected to be over the moon about the Eiffel Tower, Louvre, Arc de Triomphe, and Champs-Élysées. And of course, those things did not disappoint.
I even expected to fall in love with the famous cuisine, some of which I’ve tried making myself from my favorite Julia Child classic, Mastering the Art of French Cooking.
What I did not expect was to be blown away by… scrambled eggs.
Every morning we had these eggs in the hotel restaurant just around the corner from the Arc de Triomphe. And on the final day, I asked to speak with the chef. Through the English-speaking server, he told me this is how he makes these fluffy and irresistibly creamy eggs.
And my breakfast shall never be the same. Never ever.
All you need are some nice fresh eggs, milk, cream, salt and pepper.
The important thing here is the cream. No substitutes!
Whisk together the eggs, milk and seasonings until the mixture is blended and a bit fluffy. Reserve the cream on the side for now.
Heat a skillet to medium heat, then add the egg mixture. Not unlike the usual scrambled-egg operandi so far, eh? But wait…
Bring up the eggs from the bottom as they cook in a continuous motion so they don’t become – gasp! – rubbery.
Just before the eggs are cooked to completion, while they are still somewhat “wet”, remove the pan from the heat.
Pour the cream over the top of the eggs and continue to scramble in the hot pan until the eggs are soft-set. Don’t overcook!
Plate ‘em up and serve ‘em hot.
Consider yourself enlightened. From now on, it’ll be very hard to eat rubbery, dry scrambled eggs!