Classic French Scrambled Eggs
Traditional dish · French
Luxuriously creamy and tender scrambled eggs, cooked slowly over low heat with butter and a touch of cream for a rich, silken texture. A true breakfast indulgence.
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Ingredients
- Eggs8 large
- Unsalted Butter4 tablespoons
- Heavy Cream2 tablespoons
- Saltto taste
- Black Pepperto taste
- Fresh Chives1 tablespoon, finely chopped
Steps
- 1
Crack the eggs into a medium bowl. Add the heavy cream, salt, and pepper. Whisk gently until just combined; do not over-whisk.
- 2
Melt the butter in a non-stick skillet or a чугунная сковорода over low heat. Ensure the butter is melted and slightly foamy but not browned.
- 3
Pour the egg mixture into the skillet. Let it sit for about 30 seconds without stirring, allowing the bottom to just begin to set.
- 4
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process slowly and continuously.
- 5
Cook over low heat, stirring and folding gently, until the eggs are softly set and still slightly moist and creamy. This should take about 5-8 minutes.
- 6
Remove the skillet from the heat just before they reach your desired doneness, as they will continue to cook from residual heat. Stir in half of the chives.
- 7
Serve immediately, garnished with the remaining chives.
