French Style Creamed Eggs Recipes

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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

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.

CREAMY FRENCH EGGS



Creamy French Eggs image

Moist, rich and decadent, this is a delicious way to enjoy French-style scrambled eggs!

Provided by Francine Lizotte

Categories     Eggs

Time 25m

Number Of Ingredients 9

2 large free-run eggs
1 tsp dijon mustard
4 Tbsp 35% heavy cream, divided
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 Tbsp clarified butter
1 oz jarlsberg cheese (substitute emmental or gruyère), grated
1 Tbsp fresh chives, finely chopped plus more for garnish
1 english muffin, toasted and buttered

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
  • 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/kOE_2zzBqzk

CREAMED EGGS



Creamed Eggs image

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

ULTIMATE CREAMED EGGS



Ultimate Creamed Eggs image

Make and share this Ultimate Creamed Eggs recipe from Food.com.

Provided by Ruby15

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 hard-boiled eggs, Chopped
4 hard-boiled eggs, Sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon dry mustard
1 1/2 cups half-and-half
1/4 teaspoon salt
1 dash fresh pepper
paprika or parsley

Steps:

  • Peel, chop and slice eggs.
  • In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
  • Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
  • Carefully stir in eggs, heat through.
  • Serve over buttered toast points.
  • Garnish with paprika or parsley.

Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3

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

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

CREAMED EGGS ON TOAST



Creamed Eggs on Toast image

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 6

Number Of Ingredients 7

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Steps:

  • Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
  • Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

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