Why You’ll Love This Recipe
French-Style Scrambled Eggs are the epitome of breakfast luxury. The slow-cooking process allows the eggs to develop a rich, creamy consistency, far removed from the dry, firm texture often found in quicker scrambled eggs. The addition of heavy cream and butter makes these eggs incredibly indulgent and melt-in-your-mouth delicious. They’re the perfect dish for anyone looking to elevate their breakfast routine or serve something extra special at a brunch. Simple ingredients, cooked with care, result in a truly gourmet experience.
Ingredients
- 8 eggs
- 4 tablespoons heavy cream or half and half
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Salt and freshly ground pepper, to taste
- 4 tablespoons minced fresh chives and/or parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Whisk the Eggs:
In a bowl, combine the eggs and cream. Whisk until fully combined with no visible whites. - Melt Butter in the Skillet:
In a non-stick skillet over low heat, melt 2 tablespoons of butter until foamy but not browned. - Cook the Eggs:
Pour in the eggs and stir continuously with a flexible spatula, scraping the bottom and edges of the pan. Continue stirring until the eggs begin to thicken and form small, soft curds. This should take about 10 minutes, and the eggs should remain creamy and not dry out. Remove from heat when the eggs have reached your desired level of creaminess. - Finish with Butter:
Cut the remaining 2 tablespoons of butter into small cubes and stir gently into the eggs until fully melted and incorporated. - Season and Garnish:
Season with salt and freshly ground pepper to taste. Garnish with minced chives and/or parsley for a fresh, herby flavor. Serve immediately.
Servings and Timing
- Servings: 4
- Total Time: 15 minutes
Variations
- Herb Variations: Besides chives and parsley, you can also use tarragon, thyme, or dill for a different flavor profile.
- Cheese: Stir in some grated cheese, such as Gruyère, Parmesan, or goat cheese, for added richness.
- Veggie Add-ins: For a heartier scramble, add sautéed mushrooms, spinach, or tomatoes just before removing the eggs from the heat.
Storage/Reheating
- Storage: French-style scrambled eggs are best enjoyed immediately after cooking. They don’t store well because the creamy texture can be lost when reheated.
- Reheating: If you must store leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop with a little butter or cream, stirring constantly to prevent them from drying out.
FAQs
How long do French-style scrambled eggs take to cook?
French-style scrambled eggs take about 10 minutes to cook, but you’ll need to stir them constantly over low heat to achieve that creamy, soft texture.
Can I make French-style scrambled eggs without cream?
Yes, you can substitute the cream with milk for a lighter version. However, the cream gives the eggs a rich, luxurious texture that’s characteristic of French-style eggs.
Can I make this recipe dairy-free?
To make this recipe dairy-free, use a non-dairy butter substitute and coconut cream or any other plant-based cream in place of the heavy cream.
Can I cook the eggs faster?
To achieve the signature creamy texture, French-style scrambled eggs must be cooked slowly. Rushing the cooking process will result in dry, less creamy eggs.
Why do I need to stir continuously while making French-style scrambled eggs?
Stirring continuously ensures that the eggs cook evenly, forming small curds and preventing them from becoming too firm. It also helps achieve that smooth, creamy texture.
Can I use a different kind of pan?
A non-stick pan is ideal because it helps prevent the eggs from sticking. If you don’t have one, use a well-seasoned cast iron pan or a regular pan, but be extra careful to stir often and prevent the eggs from sticking.
Can I make French-style scrambled eggs ahead of time?
While they are best enjoyed immediately, you can make them ahead and reheat them gently. Keep in mind that the texture will change, and they might not be as creamy after storing.
How can I make my scrambled eggs fluffier?
For fluffier eggs, you can whisk in a little bit of water or milk to the egg mixture before cooking. This will help create more steam during cooking, which results in fluffier curds.
Can I use a regular spatula instead of a flexible one?
A flexible spatula is recommended because it bends to the shape of the pan and allows for better stirring. However, any spatula will work as long as it’s gentle enough to scrape the eggs without breaking the curds.
Conclusion
French-Style Scrambled Eggs are the perfect indulgent breakfast, offering a soft, creamy texture that’s far superior to traditional scrambled eggs. The slow-cooking process results in luxurious eggs that are rich, flavorful, and incredibly satisfying. With just a few simple ingredients and a little patience, you can elevate your breakfast game and enjoy a dish that feels gourmet but is easy enough to make at home. Whether served with fresh herbs or a sprinkle of cheese, these scrambled eggs will become a favorite part of your breakfast repertoire.
French-Style Scrambled Eggs
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
French-Style Scrambled Eggs are luxurious scrambled eggs with a velvety, creamy texture, slow-cooked with butter and cream for a rich, indulgent breakfast.
Ingredients
8 eggs
4 tablespoons heavy cream or half and half
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Salt and freshly ground pepper, to taste
4 tablespoons minced fresh chives and/or parsley
Instructions
- Whisk the Eggs: In a bowl, combine the eggs and cream. Whisk until fully combined with no visible whites.
- Melt Butter in the Skillet: In a non-stick skillet over low heat, melt 2 tablespoons of butter until foamy but not browned.
- Cook the Eggs: Pour in the eggs and stir continuously with a flexible spatula, scraping the bottom and edges of the pan. Continue stirring until the eggs begin to thicken and form small, soft curds. This should take about 10 minutes, and the eggs should remain creamy and not dry out. Remove from heat when the eggs have reached your desired level of creaminess.
- Finish with Butter: Cut the remaining 2 tablespoons of butter into small cubes and stir gently into the eggs until fully melted and incorporated.
- Season and Garnish: Season with salt and freshly ground pepper to taste. Garnish with minced chives and/or parsley for a fresh, herby flavor. Serve immediately.
Notes
Storage: French-style scrambled eggs are best enjoyed immediately after cooking. They don’t store well because the creamy texture can be lost when reheated.
Reheating: If you must store leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop with a little butter or cream, stirring constantly to prevent them from drying out.
Herb Variations: You can also use tarragon, thyme, or dill for a different flavor profile.
Cheese: Stir in some grated cheese, such as Gruyère, Parmesan, or goat cheese, for added richness.
Veggie Add-ins: Add sautéed mushrooms, spinach, or tomatoes just before removing the eggs from the heat for a heartier scramble.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg
