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!
French Scrambled eggs are so good French scrambled eggs are fluffy, creamy, and delicious. They’re also quite different from Britain-style eggs. French scrambled eggs are made without milk or cream and any butter in the pan, so they’re much lower in fat. They’re light and airy with a delicate flavor.
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!
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.
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.
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.
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.
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!
The Best Scrambled Eggs You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What is the difference between American and European scrambled eggs?
Why do restaurant scrambled eggs taste so good?
How do the French eat their eggs?
How do you make French scrambled eggs?
Creamy French style scrambled eggs served over toasted baguette. Dice chilled butter and add to whisked eggs. Add eggs to cold pan and cook on low, stirring constantly. When about half the eggs are set, add cream, chives, salt and pepper. Continue stirring until eggs are completely set but not overcooked.
What is the difference between scrambled eggs and French scrambling eggs?
Somewhat like a delicate gravy. 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.
Are American scrambled eggs good?
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. Some make their French scrambles almost like a thick creamy soup and it’s served in a bowl.
Are chicken eggs good for scrambles?
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.