French Scrambled Eggs Adapted From Julia Child Recipes

FRENCH-STYLE SCRAMBLED EGGS

French-Style Scrambled Eggs image

Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

3 large eggs, lightly beaten
1 tablespoon unsalted butter
3 tablespoons whole milk or heavy cream
1 tablespoon chopped chives
2 slices country bread, toasted

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.

FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

French Scrambled Eggs, Adapted from Julia Child image

Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.

Provided by coconutty

Categories Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

8 eggs (or 7 eggs and 2 egg yolks)
salt
pepper
2 tablespoons softened butter
4 teaspoons water or 4 teaspoons milk
1 1/2-2 tablespoons whipping cream or 1 1/2-2 tablespoons softened butter
parsley sprig

Steps:

Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
Smear bottom and sides of pan with butter. Pour in the eggs.
Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
Remove from heat immediately - the eggs will continue to cook slightly.
As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
Variations:.
Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7

FRENCH SCRAMBLED EGGS

French Scrambled Eggs image

Make and share this French Scrambled Eggs recipe from Food.com.

Provided by PrimQuilter

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 dozen egg
1/4 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1/3 cup cream cheese
1 1/2 tablespoons minced fresh parsley
1 1/2 tablespoons minced fresh dill
2 tablespoons unsalted butter

Steps:

Whisk eggs, milk, salt and pepper in 1 bowl.
Mash cream cheese, parsley and dill in another bowl.
Heat butter in a large skillet.
When melted, pour in eggs.
When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.

Nutrition Facts : Calories 317, Fat 25.5, SaturatedFat 11.8, Cholesterol 529.7, Sodium 840, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 18.4

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