French Style Scrambled Eggs
Recipe by Laura Calder from French Food At Home
Serves 1
Ingredients
- 2 fresh Eggs
- 1 tablespoon cold unsalted butter
- Salt & Pepper
Method
- Separate the eggs.
- Break up the whites a little with a fork.
- Melt half the butter in the saucepan over medium-low heat.
- 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.
- Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.
- Now add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.
- Remove from the heat and beat in the remaining butter until glossy.
- Season with salt and pepper.
- 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.
Notes & Tips
*Chervil is a classic French herb which is delicious on scrambled eggs, if you have some.
