April 5, 2024thetipsyhousewife
Make Perfect Eggs Everytime
The Best Scrambled Eggs using a French method of cooking. Cooked low and slow while stirring the eggs constantly while cooking. These Eggs are cooked in rich butter and have some heavy cream added at the end. Then topped with a pristine salt, black pepper and thinly sliced chives. The will be the best scrambled eggs you ever tried.
There is a full, printable recipe card at the end of this post. You can print this card or you can hit the print button for the recipe to come up on one screen. From there you can screen shot this to save it to your phone. I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there asThe Tipsy Housewife. Below I have included some information regarding the ingredients. There is also the recipe methods to help those who may need more clarification.
Why A Wooden Spoon & What Else Can I Use
I have always been taught by professional Chefs to use a wooden spoon when making scrambled eggs. This is to keep them creamy. A wooden spoon is not like a whisk that adds air to the eggs and makes them more fluffy than creamy. I have found that my thin, rubber spatula, also makes these eggs creamy and not “fluffy”. Once again I will remind you that I am not a scientist. This is just my opinion based off my experiences and what I learned from working in professional kitchens. You should use a wooden spoon for this recipe or a thin rubber spatula. DO NOT use a spatula made for flipping or a whisk or anything metal.
Why A Small Soup Pot?
My non scientific reason for this is that the higher sides of the pan almost allows the eggs to steam instead of fry. The slow stirring method also allows the eggs to come out creamy when cooked in a smaller, higher side pan. With less air on the surface of the eggs, it makes them less fluffy and overcooked.
Cooking On An Electric Stove
If you cook on an electric stove then you know it is much harder to control the temperature. If you are trying to make these eggs on an electric stove, I would remove the pot from the direct heat from time to time to keep the temperature low. Keep your burner on, but move the pot to the side every 45 to 60 seconds or so to make sure the bottom of the pot is not getting too hot. We have an electric stove at our lake house and I have found that these eggs take longer to make on the electric stove using this method than on my gas stove at home.
The Best Scrambled Eggs
The Best Scrambled Eggs using a French method of cooking them low and slow while stirring the eggs constantly while cooking. These Eggs are cooked in rich butter, have some heavy cream added at the end and topped with a pristine salt, black pepper and thinly sliced chives. The will be the best scrambled eggs you ever tried.
Ingredients
- 3 Large Size, Good Quality Eggs
- 2 Tablespoons of Salted Butter
- 1 tablespoon of warm water
- 1 tablespoon of heavy cream
- Good quality coarse salt and black pepper
- Thinly sliced chives
- *you will need a wooden spoon and small soup pot for this recipe (see why in the post)
Instructions
- Crack your eggs into a bowl and add the tablespoon of warm water.
- In your small sup pot, add the 2 tablespoon of butter and let it melt on low heat.
- Lightly whisk your eggs.
- When the butter is melted, keep the heat on low and SLOWLY add your eggs.
- Do not turn up the heat, slowly stir the eggs the ENTIRE time. It will be 3 to 5 minutes before you see any scrambling action. Do not give up on the slow stirring. Just before you feel ready to give up, the eggs will start to scramble. Slowly stir them until the start to fully scramble and add your splash of heavy cream.
- Stir them until they are softly scrambled and creamy looking. They should have no browned spots.
- Add to a plate, top with coarse salt, black pepper and the sliced chives. I like to serve with french bread toasted and buttered.
- You can double this recipe, but the cook time will increase. I would not do more than making 6 eggs at once. If you need more, make them to order in several batches for optimal flavor and texture.
*Cooking these eggs on an electric stove method in the blog post above
