French Scrambled Eggs, Adapted From Julia Child

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 eggs (or 7 eggs and 2 egg yolks)
• salt
• pepper
• 2 tablespoons softened butter
• 4 teaspoons water or 4 teaspoons milk
• 1 1/2-2 tablespoons whipping cream or 1 1/2-2 tablespoons softened butter
• parsley sprig

Recipe

• 1 place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• 2 smear bottom and sides of pan with butter. pour in the eggs.
• 3 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.
• 4 remove from heat immediately – the eggs will continue to cook slightly.
• 5 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.
• 6 variations:.
• 7 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.
• 8 au fromage: stir 4-6 t. grated swiss cheese into eggs along with the enrichment butter at the end.
• 9 aux truffes: stir 1 or 2 diced truffles into eggs before scrambling. sprinkle a bit of chopped truffle over eggs before serving.
• 10 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.