French-Style Soft, Spoonable Scrambled Eggs Recipe

Daniel Gritzer
French-Style Soft, Spoonable Scrambled Eggs Recipe
*
  • Yield:Serves 1 or makes enough eggs for about 10 small toasts
  • Active time:10 minutes
  • Total time:10 minutes
  • Rated: 5.0
This recipe appears in:
Tips and Tricks for the Best Scrambled Eggs, Your Way

[Photograph: Vicky Wasik]

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster.

Ingredients

  • 3 large eggs, beaten
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons cream or milk (optional; see note above)
  • Freshly ground white or black pepper

Directions

  1. 1.

    In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5-10 minutes. Remove from heat, season with pepper and serve right away.

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Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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