The French trick for better scrambled eggs you need in your life

If you’ve ever had a true French breakfast, you know how delicious their decadent scrambled eggs taste. You may be one of the many who have wondered, “How do they get their eggs to taste like this, when mine taste like this?”

One of the key differences when it comes to French scrambled eggs, compared to other varieties, is the speed at which they’re cooked. According to Cook’s Illustrated, the French take their time whipping up their scrambled eggs, using plenty of butter. They also make sure to stir them constantly to create smaller, more tender curds. Quite a contrast from the quick and simple American-version of scrambled eggs, the French technique can take nearly five times as long to cook. Since they’re much richer in flavor and boldness, many Europeans even eat them for lunch or dinner.

While your quick egg recipe can be great for an on-the-go breakfast, the French variety is simple enough to follow on the mornings where you have more time and want to have a luxe European meal.

French scrambled eggs are cooked over low heat

A classic Julia Childs staple, French scrambled eggs start with two tablespoons of butter, followed by six beaten eggs with milk, salt, and pepper (via Cook’s Illustrated). The key here is to keep your dish cooking over low heat, slowly warming the eggs while you constantly stir. There’s a reason why these eggs are so luxurious — they take a lot of wrist power.

Brendan Walsh, the dean of the School of Culinary Arts at The Culinary Institute of America, shared with Today that the French idea of “slow and low, patience and respect” create the fluffiest scrambled eggs for your weekend morning.

Pasture-raised eggs might be best for this type of cooking as well, ensuring that you’re using the highest-quality ingredients to get the highest-quality outcome. As you whisk and move the eggs while they cook over low heat, they should start to solidify after about 5 to 10 minutes. To finish off your dish, take the eggs off the flame a little early and continue to stir as they cook more. Add a dash of water or cream and top with pepper, then serve immediately. C’est magnifique!

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