Creamy French Style Scrambled Eggs Recipe Recipe For Meatloaf

CREAMY FRENCH EGGS

Steps:

• 1. In a small bowl, add eggs, Dijon mustard, 2 tbsp. heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
• 2. In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
• 3. 10 minutes later, add cheese and the remaining 2 tbsp. cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
• 4. Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings
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FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

CREAMY FRENCH EGGS

Steps:

• In a small bowl, add eggs, Dijon mustard, 2 tablespoons heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
• In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
• 10 minutes later, add cheese and the remaining 2 tablespoons cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
• Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.