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French Scrambled Eggs

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Ingredients

Adjust Servings:
2 tablespoons unsalted butter
4 large eggs
kosher salt
fresh ground black pepper
warm buttered toast

Nutritional information

248.8
Calories
193 g
Calories From Fat
21.5 g
Total Fat
10.4 g
Saturated Fat
453.5 mg
Cholesterol
141.6 mg
Sodium
0.8 g
Carbs
0 g
Dietary Fiber
0.8 g
Sugars
12.7 g
Protein
188g
Serving Size

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French Scrambled Eggs

Features:
    Cuisine:

    Tasty eggs, but, in my opinion, not really worth the extra dishes and time. (Sorry, I'm a bit lazy.) The eggs were good, but didn't notice enough difference to make them this way all the time. Sorry. Fun to try! Made for Zaar Alphabet Soup Tag Game.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    French Scrambled Eggs,This comes from the most recent edition of “The Joy of Cooking.” Takes a little elbow grease, and you’ll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I’ve ever eaten!,Tasty eggs, but, in my opinion, not really worth the extra dishes and time. (Sorry, I’m a bit lazy.) The eggs were good, but didn’t notice enough difference to make them this way all the time. Sorry. Fun to try! Made for Zaar Alphabet Soup Tag Game.,You definitely need a double boiler. I tried a ghetto-double-boiler with a pot and a pyrex dish and it came out as a big pile of inedible goo.


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    Steps

    1
    Done

    Place 1-Inch of Water in the Bottom of a Double Boiler and Heat Until Boiling, Reduce the Heat to Very Low.

    2
    Done

    When the Water Is Simmering, Place the Top of the Double Boiler Over the Water.

    3
    Done

    Add 1 Tablespoon of the Butter and Heat Until Melted.

    4
    Done

    Meanwhile, Whisk the Eggs in a Medium Bowl Just Until Combined.

    5
    Done

    Add 1 Tablespoon Butter, Cut Into Small Pieces, Salt to Taste and a Grinding of Pepper.

    6
    Done

    Pour Into the Double Boiler.

    7
    Done

    Cook, Stirring Constantly With a Wooden Spoon or Heatproof Rubber Spatula, Until Eggs Are Thickened Into Soft Curds, 10 to 15 Minutes.

    8
    Done

    to Serve, Place a Slice of Toast on the Side of Each of Two Plates and Spoon the Eggs Into the Center.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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