Creamy French Scrambled Eggs will make your feel like you’re at an outdoor cafe in Paris! Creamy, velvety, absolutely divine! Time is the key!
How to Make French Scrambled Eggs
Oh, making French scrambled eggs is quite different from American scrambled eggs.
The French take time when they dine. The French typically don’t rush and do things quickly when it comes to food and some other things.
And, French Omelettes are vastly different from American omelettes. You’ll want to experience the French omelette!
Creamy French Scrambled Eggs
Using this slow and low heat process of cooking the eggs produces an incredibly creamy velvety egg that’s almost like a sauce.
It’ll literally melt in your mouth like cotton candy.
However, not feeling like French Scrambles, then try the proverbial sunny side egg that is simply perfect. I’m showing you the technique I use for this perfection!
French Eggs Recipe
Like most dishes, there are always variations and different ways to make them. However, in the end, the results typically come out very similar.
Some put grated cheese in their eggs. Others might not even use butter. Some recipes use a spice mixture like Herbs de Provence.
How to Make Scrambled Eggs
The key to making these eggs is time. You can’t rush this recipe. It’s not something that you do on the fly. It’s not a microwave wonder.
It’s a slow and steady process of constantly stirring and blending. Not letting the eggs lump into large pieces. Keep it smooth and creamy. Somewhat like a delicate gravy.
Scrambled Egg Recipes
American scrambled eggs are typically pretty well done. They’re large and small lumps and chunks. Sometimes they can even be on the dry side because of the fast and quick cooking process that uses a much higher heat.
French scrambles are the opposite.
Fluffy Scrambled Eggs
Some make their French scrambles almost like a thick creamy soup and it’s served in a bowl.
I prefer to add a tad bit of more curding and lumping, albeit small and delicate, to my French scrambles.
Simple Scrambled Eggs
Now if you’re going to make this recipe, then get the very best eggs. Pasture raised. There’s a distinct difference in the yolk color. You’ll see it immediately. Some of these yolks are almost orange.
And, the taste, well, it’s richer and more complex. And, because these chickens have been scurrying around the pasture eating bugs, leaves, nuts, and other things, these eggs are full of nutrients.
If you’re going to do French scrambles, then splurge on the pasture-raised eggs! And, if you’re going to add cheese, use a very good finely grated French Gruyere.
European Scrambled Eggs
These European scrambles will delight the palate. They’re not just for breakfast either.
Add a nice tomato salad. Maybe some sliced cucumbers. Top with some slices of smoked salmon. Oh, yes, this can become outrageously fabulous!
- 3 pasture-raised eggs
- 1 1/2 Tbl. butter, unsalted
- 4 Tbl. half and half, half cream and half whole milk
- 2 Tbl. fresh chives, chopped
- 1 Tbl. fresh thyme, chopped
- 2 slices brioche bread, buttered and toasted
- Sea salt to taste
- Fresh cracked pepper to taste
- Have your buttered toast prepared and set aside.
- Put the eggs in a small bowl. Whip with a fork (not a whisk). Add salt and pepper to your taste.
- Put a skillet (7-8" diameter), can be non stick, on a medium low blaze. Put the butter in and let it melt and start to froth.
- Add the eggs. Reduce to heat to low. Use a rubber spatula to continuously blend and mix the eggs. Cook for about 5 minutes. (It will take in total about 18 to 20 minutes for the eggs to be creamy, velvety and cooked.)
- Increase the heat slightly. If the eggs start cooking too quickly, lift the skillet from the heat and continue to stir with the rubber spatula. After about 10 minutes of cooking, add the cream and blend well cooking another 5 minutes.
- Continue to cook, blending gently. The eggs will begin curdling and become more creamy. Once this happens, add the chives/thyme and blend. Remove from the heat.
- Scoop equal amounts on to each piece of toast.
You can make your eggs more 'runny' by cooking just about 60 seconds after you incorporate the cream. I preferred mine just a tad more creamy and velvety rather than more 'liquidy'. Don't worry about the eggs not being done They cook slowly for a while, so they're actually 'done' even though not your typical American scramble texture.