↞ recipe box start page
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
5 large eggs
3 tbsp unsalted butter
Kosher salt
Fresh ground pepper
2 tbsp fresh, chopped basil or chives
1/2 cup extra sharp Cheddar cheese (optional)
Make a double boiler by setting a (preferably glass) bowl down into a saucepan so that the rim of the bowl rests on the rim of the saucepan. Place enough water in the saucepan so there is plenty of space between the bottom of the bowl and the top of the water.
Crack eggs into a separate bowl and beat with a fork until yolks and whites are combined.
Place butter in the double-boiler bowl and bring water to a boil over high heat. Reduce heat to a simmer, swirl melted butter around in bowl to coat the sides. Pour beaten eggs into the double boiler, using a silicone spatula (heat-proof, since you will be using it later to stir the eggs) to get all the eggs from the bowl into the double boiler.
Watch the eggs very carefully and periodically run the spatula along the bottom to see if they are beginning to coagulate. Don’t be tempted to turn up the heat if the eggs seem to be taking forever to coagulate. The slower the eggs cook, the better.
Once the eggs are coagulating, continue running the spatula along the bottom of the bowl, creating folds of eggs and allowing the liquid eggs above the coagulated ones to come into contact with the bottom of the bowl. When you have more coagulated than liquid eggs left in the bowl, turn the heat off.
Add salt and pepper to taste, then cheese if using, and continue stirring until eggs are mostly coagulated, but still too soft for your taste (the eggs will continue to cook for a while after being removed from the heat). French Scrambled Eggs will remain moister than eggs cooked in a pan, so be careful not to confuse moistness with rawness.
Use the spatula to scrape the eggs onto a serving plate or into a bowl, sprinkling chopped, fresh herbs on top. Serve immediately with toast, grits, and/or your desired breakfast meat. These eggs also pair perfectly with a small steak and some fresh strawberries or other fruit. Serves 2
view more member recipes
FRENCH SCRAMBLED EGGS
view my recipes
print
save
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
5 large eggs
3 tbsp unsalted butter
Kosher salt
Fresh ground pepper
2 tbsp fresh, chopped basil or chives
1/2 cup extra sharp Cheddar cheese (optional)
Make a double boiler by setting a (preferably glass) bowl down into a saucepan so that the rim of the bowl rests on the rim of the saucepan. Place enough water in the saucepan so there is plenty of space between the bottom of the bowl and the top of the water.
Crack eggs into a separate bowl and beat with a fork until yolks and whites are combined.
Place butter in the double-boiler bowl and bring water to a boil over high heat. Reduce heat to a simmer, swirl melted butter around in bowl to coat the sides. Pour beaten eggs into the double boiler, using a silicone spatula (heat-proof, since you will be using it later to stir the eggs) to get all the eggs from the bowl into the double boiler.
Watch the eggs very carefully and periodically run the spatula along the bottom to see if they are beginning to coagulate. Don’t be tempted to turn up the heat if the eggs seem to be taking forever to coagulate. The slower the eggs cook, the better.
Once the eggs are coagulating, continue running the spatula along the bottom of the bowl, creating folds of eggs and allowing the liquid eggs above the coagulated ones to come into contact with the bottom of the bowl. When you have more coagulated than liquid eggs left in the bowl, turn the heat off.
Add salt and pepper to taste, then cheese if using, and continue stirring until eggs are mostly coagulated, but still too soft for your taste (the eggs will continue to cook for a while after being removed from the heat). French Scrambled Eggs will remain moister than eggs cooked in a pan, so be careful not to confuse moistness with rawness.
Use the spatula to scrape the eggs onto a serving plate or into a bowl, sprinkling chopped, fresh herbs on top. Serve immediately with toast, grits, and/or your desired breakfast meat. These eggs also pair perfectly with a small steak and some fresh strawberries or other fruit. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Eggs - Scrambled Eggs Arizona Style - Eggs
by kathiecooks
1 or 2 cactus leaves 8 eggs 1/4 pound cheese Salt and pepper to taste Scrub cactus leaves and remove spines. Use a potato peeler to cut around spiney nodules and remove. Slice cactus leaves
by kathiecooks
1 or 2 cactus leaves 8 eggs 1/4 pound cheese Salt and pepper to taste Scrub cactus leaves and remove spines. Use a potato peeler to cut around spiney nodules and remove. Slice cactus leaves
Scrambled Eggs Benedict
by sgre52160
1 (1 1/4 ounce) packet hollandaise sauce mix 8 slices Canadian bacon, thin slices 4 large eggs 1/4 cup milk 2 tablespoons green peppers, chopped (optional) 1/8 teaspoon salt 1 dash pepper
by sgre52160
1 (1 1/4 ounce) packet hollandaise sauce mix 8 slices Canadian bacon, thin slices 4 large eggs 1/4 cup milk 2 tablespoons green peppers, chopped (optional) 1/8 teaspoon salt 1 dash pepper
*scrambled Eggs And Sausage*
by sgre52160
1/2 pkg breakfast sausage 2 tbsp chopped onion 2 tbsp chopped green bell pepper 6 eggs, slightly beaten 1/8 tsp dry mustard 1/8 tsp garlic salt 1/2 tsp salt 1/4 cup milk Brown sausages, onio
by sgre52160
1/2 pkg breakfast sausage 2 tbsp chopped onion 2 tbsp chopped green bell pepper 6 eggs, slightly beaten 1/8 tsp dry mustard 1/8 tsp garlic salt 1/2 tsp salt 1/4 cup milk Brown sausages, onio
Scrambled Eggs And Salsa
by charlene8819
Complete in 20 minutes Serves 4 4 large eggs 1 cup (4 oz.) shredded Monterey Jack or Cheddar cheese, divided 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1 Tbsp unsalted butter 3 Tbsp.
by charlene8819
Complete in 20 minutes Serves 4 4 large eggs 1 cup (4 oz.) shredded Monterey Jack or Cheddar cheese, divided 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1 Tbsp unsalted butter 3 Tbsp.
Italian Scrambled Eggs
by sgre52160
3 tbsp unsalted butter 4 thin slices prosciutto, chopped 8 eggs 1 tsp Italian seasoning 1/2 cup mozzarella cheese 1/4 cup parmesan cheese Pepper to taste In a large nonstick skillet,
by sgre52160
3 tbsp unsalted butter 4 thin slices prosciutto, chopped 8 eggs 1 tsp Italian seasoning 1/2 cup mozzarella cheese 1/4 cup parmesan cheese Pepper to taste In a large nonstick skillet,
view more member recipes
related CDKitchen recipes
French Scrambled Eggs
Scrambled Egg Cupcakes With Cheddar Cheese
Chinese Scrambled Eggs
Green Eggs and Ham
Oven-Perfect Creamy Scrambled Eggs
Sausage And Hash Browns Breakfast Pizza
Make Ahead Scrambled Eggs
Scrambled Eggs In Salsa Verde With Caviar
Hominy Breakfast
Chorizo Scrambled Eggs