French Scrambled Eggs
In France known as Oeufs Brouilles. Rich, creamy, custardy and unlike any scrambled eggs you've ever had...unless you had them at a street cafe in Paris.
Ingredients
- 2-3 Eggs per person depending on size
- 2 Tbsp. Butter, divided
- Salt/Pepper to taste
- Optional: Grated cheese, such as Gruyere or top with chopped chives
Instructions
- Bring eggs and butter to room temperature. Rub 1 Tbsp. of softened butter over bottom and sides of cast iron or heavy bottomed cold skillet.
- Gently drop in the number of eggs you are using (2 to 3 per person) over very low heat.
- Start whisking immediately. Wait 3 to 4 minutes for eggs to begin to congeal. Once they do whisk a bit more vigorously. Keep whisking until the eggs form a nice custardy consistency, but are still a little wet. This will take 8 to 15 minutes depending on the number of eggs you are using.
- Remove from the heat. Add another Tbsp. of cold cubed butter into the scrambled eggs. Add cheese if you are using. Season with salt/pepper. Top with chopped chives if you are using.