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Creamy French-Style Scrambled Eggs

tbspSusan Recipe by
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Creamy French-Style Scrambled Eggs
  • Prep Time 5 min
  • Total Time 10 min
  • Servings 2
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Creamy French-Style Scrambled Eggs

The French know how to cook, and they certainly know how to make the creamiest, tastiest scrambled eggs!

Ingredients

4
fresh, Grade A, large eggs
2
teaspoons milk (2% or whole)
Salt and pepper to taste
1
tablespoon heavy cream

Directions

  • 1 In a small bowl, combine eggs, milk and salt and pepper. Whisk until light.
  • 2 Heat a medium-sized non-stick skillet over medium heat. Add eggs. Allow to cook 2 minutes. Using a soft spatula, bring up the cooked egg at the bottom, gently scrambling the eggs as they cook. Continue until eggs are soft-cooked but not completely done.
  • 3 Remove pan from heat and add cream over the eggs. Using a soft spatula, continue to scramble the eggs in the hot pan until they are soft-set. Serve immediately.
See Step By Step

Step By Step  

Once you try making your scrambled eggs the French way (with cream), you won’t go back.

As prepared by tbspSusan,

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.

 

french eggs

All you need are some nice fresh eggs, milk, cream, salt and pepper.

The important thing here is the cream. No substitutes!

 

french eggs

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…

 

french eggs

Bring up the eggs from the bottom as they cook in a continuous motion so they don’t become – gasp! – rubbery.

 

french eggs

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!

 

french eggs

Plate ‘em up and serve ‘em hot.

Consider yourself enlightened. From now on, it’ll be very hard to eat rubbery, dry scrambled eggs!

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Nutrition Information 
No nutrition information available for this recipe
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