French Soft Scrambled Eggs
This decadent scrambled eggs recipe results in rich and creamy eggs that are sure to elevate your breakfast or brunch spread. The addition of heavy cream and butter gives these eggs a luxuriously smooth texture, while the gentle cooking process ensures perfectly cooked curds. Seasoned simply with salt and pepper, these scrambled eggs are a comforting and satisfying dish that is guaranteed to become a family favorite. Serve them fresh off the pan for the best experience.
— Constant Cookbook
Ingredients
- 8 eggs
- 3 Tbs. heavy cream
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
Instructions
- In a bowl, combine the eggs, cream, salt and pepper. Beat with a whisk or fork until well blended.
- In a fry pan over low to medium-low heat, melt 2 Tbs. of the butter. Add the eggs. Using a flexible spatula, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds. Keep stirring until the eggs are creamy and done to your liking, 10 to 15 minutes total.
- Cut the remaining 2 Tbs. butter into small cubes and add to the eggs. Stir briefly until the butter melts and is fully incorporated. Serve immediately. Serves 4.
- Adapted from <i>Celebrating the Pleasures of Cooking</i>, by Chuck Williams (Time-Life Books, 1997).
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