French-Style Soft, Spoonable Scrambled Eggs Recipe
[Photograph: Vicky Wasik. Video: Serious Eats Video]
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.
Read more: Tips and Tricks for the Best Scrambled Eggs, Your Way
- Yield:Serves 1 as a meal, or makes enough eggs for about 10 small toasts
- Active time: 10 minutes
- Total time:10 minutes
- Rated:
Ingredients
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 1 tablespoon (15g) unsalted butter
- 2 tablespoons (30ml) cream or milk (optional; see note)
- Freshly ground white or black pepper
Directions
-
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 to 10 minutes. Remove from heat, season with pepper, and serve right away.
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Tips and Tricks for the Best Scrambled Eggs, Your WayThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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