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French Style Scrambled Eggs



  • 1.

    Separate the eggs.

  • 2.

    Break up the whites a little with a fork.

  • 3.

    Melt half the butter in the saucepan over medium-low heat.

  • 4.

    Pour in the egg whites, and cook, stirring constantly with a wooden spoon over low heat, until they start to stick to the sides of the pan.

  • 5.

    Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.

  • 6.

    Now add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.

  • 7.

    Remove from the heat and beat in the remaining butter until glossy.

  • 8.

    Season with salt and pepper.

  • 9.

    Now spill them into a beautiful pile in a soup plate and have little baguette toasts rubbed with a split garlic clove to serve on the side.


*Chervil is a classic French herb which is delicious on scrambled eggs, if you have some.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with French Style Scrambled Eggs.


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