Ingredients
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8
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-
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2
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4
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1 1/2 - 2
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-
-
-
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Directions
French Scrambled Eggs, Adapted from Julia Child,Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.,What a great recipe coconutty. It was quick and easy to make with terrific results. I made your basic version with milk, cream and butter, garnished with a little shredded Jarlsberg cheese. I served the creamy, well flavored scrambled eggs inside folded naan bread. Wow, was it terrific, thank you so much for sharing this lovely recipe.
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Steps
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1
Done
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Place Eggs, Salt and Pepper, and Liquid in a Mixing Bowl and Beat For 20-30 Seconds. |
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2
Done
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Smear Bottom and Sides of Pan With Butter. Pour in the Eggs. |
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3
Done
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Cook Over Moderately Low Heat, Stirring Slowly and Continuously, Reaching All Over Bottom of Pan. Nothing Will Seem to Happen For the First 2-3 Minutes. Suddenly the Eggs Will Begin to Thicken Into a Custard. Stir Rapidly, Moving Pan on and Off Heat, Until They Have Almost Thickened to Your Desired Consistency. |
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4
Done
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Remove from Heat Immediately the Eggs Will Continue to Cook Slightly. |
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5
Done
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as Soon as They Have Reached the Desired Consistency, Add the Enrichment (butter or Cream), Which Will Stop the Cooking. Season to Taste, Arrange on Plates and Garnish With Parsley. |
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6
Done
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Variations: |
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7
Done
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Aux Fines Herbes: Beat a Tablespoon of Minced Fresh Herbs Such as Parsley, Chervil, Chives and Tarragon Into Eggs at the Beginning. Sprinkle on More Herbs Just Before Serving. |
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8
Done
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Au Fromage: Stir 4-6 T. Grated Swiss Cheese Into Eggs Along With the Enrichment Butter at the End. |
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9
Done
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Aux Truffes: Stir 1 or 2 Diced Truffles Into Eggs Before Scrambling. Sprinkle a Bit of Chopped Truffle Over Eggs Before Serving. |
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10
Done
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Garnishings: Ham, Bacon, Sausages, Broiled or Sauteed Mushrooms, Kidneys, Chicken Livers, Sauteed Eggplant or Zucchini, Broiled Tomatoes, Piperade, Diced Sauteed Potatoes, Buttered Peas, Asparagus Tips, Artichoke Hearts. |
