How to Make the Creamiest French-Style Scrambled Eggs
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- Опубликовано: 19 июн 2020
- Test cook Becky Hays makes Julia a decadent version of a breakfast classic: Creamy French-Style Scrambled Eggs.
Get the recipe for Creamy French-Style Scrambled Eggs: cooks.io/3a8zH3A
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"The french take it nice and slow...result are these really delicate curds bound in this buttery velvety sauce" *Gets Excited*
"But we found a way to do it without the butter" *Excitement subsides*
Exactly.
French cooking is essentially just a butter delivery system. This is sacrilege!
"You know that thing you add to stuff to make it tasty? We found a way to get rid of it."
add the butter you cowards!
@@jblyon2 LMAO
My mother started me on eggs like this at a very early age. Been always ordering them "soft" "loose" or "creamy" and everyone always looked at me like I was crazy. It's the BEST way to eat eggs for sure.
Was fortunate to visit Italy last year and this is how the eggs were cooked at our hotel. I thought they looked undercooked and disgusting, like many commenters here, until I actually tried them... They are delicious and have a very different texture than I grew up eating. It is my favorite way to eat scrambled eggs now, I just don't usually have the patience to make them... Before dismissing them, try them... You may be surprised!
I make my eggs like this but cooked a bit more so less runny. They are delicious.
Add some chopped parsley!
Grew up on a lifetime of overcooked, rubbery scrambled eggs, and I always thought French scrambled eggs were too rich and creamy and weird. But this recipe is great! Favorite way to cook eggs now.
This is my favorite way to cook eggs, although I admit that I add a little cream at the beginning and a little butter at the end.
I do too
isn't that the reverse of how most people do it?
French people put butter in eggs. This is bs.
Yo people, these are not undercooked. It is essentially overcooked custard base. And custard is definitely cooked enough to serve to kids and even babies. Temperature defines doneness, not texture. 🙄
Yes thank you! People are not used to trying different techniques. These taste better than the four minute rubbery scrambled eggs.
"Temperature defines doneness"
Temperature plus *time.* The higher the temperature the shorter the time required.
Not all scrambled eggs are rubbery. Y’all’s poor childhoods smh. But yes, texture is key when it comes to different recipes. Most with big families are used to trying all sorts of recipes. I remember my great grandmother used to demand dark brown toast with soft creamy eggs and would have us make it again if it wasn’t done how she liked😂 as soon as her plate was done I’d make a simple frittata and baked French toast (I liked my French toast more cooked through)
nah, because when you can't tell if it's done, you're not gonna use a 30 minute read meat thermometer, you're going to use an instant read meat thermometer, so you can see how done the meat is, based on its temperature.
That's the reason why you pull eggs out of the pan before they're actually done because that "temperature" is still technically cooking the food.
I think what some people object to is that soupy texture, rather than fluffy.
Just want to mention jacques pepin also does scrambled eggs somewhat like this, but he does use butter and cream, and there's nothing wrong with butter and cream in these eggs. Find him making "classic scrambled eggs". And I think our taste buds expect butter and cream in this morning breakfast.
YES! Jacques Pepin is my go-to anyway, so I wasn't surprised at cream and butter. This is what was taught to us in culinary school, the French standard.
I was taught to scramble the eggs in a cold pan as the med heat was turned on[+ a dash of milk]. Then fold continuously for 8 to 12 minutes or until the eggs stop 'relaxing'. Add a dash of milk and salt/pepper stir easy...... plate and enjoy. I been making this french style eggs for 45 years. It reminds me of a large heaping of medium poached scrambled eggs.
French style without butter is an oxymoron
www.thesaurus.com/browse/oxymoron - which one of these did you mean?
@@jamesgoacher1606 a figure of speech in which apparently contradictory terms appear in conjunction
@@__SickBoy__ I thought I had said that.
Lol!
As a child my Memére made me peanut butter and butter sandwiches. And I do not mean soft serve pansy butter. I mean a smear of peanut butter on one slice of bread and hunks of butter half an inch thick slapped on the other piece of bread.
And she made everything with brown sauce. And everything else with a roux.
So much better than the large curd egg-steak style. I get that some people don't like this texture but I love it and it's certainly not undercooked, they are safe to eat. I do add some salted butter at the end but I these are so much better than the dry, stiff style of scrambled.
Wow! Just made this for dinner and was blown away! Thank you!!!!! 🙏🏻
I first had this style of scrambled eggs at the Château Frontenac in Quebec City in the early 90's. I came up with my own version using a double boiler, LOTS of butter and constant stirring. This resulted in a much thicker, creamier version of what you've created here -- like a loose custard. I'm definitely going to give this a try as a lower-fat option. Thanks!
You lost me at, "without all the butter". :-)
Totally
Yep these are just runny scrambled eggs. The butter is what makes a french scrambled egg a french scrambled egg. The butter imparts an extra rich flavor, and, I'm sorry no matter how much you repeat "look how CREEAAMY!!" those eggs were NOT creamy. They looked watery because they were watery...
LOL!!
Me too
Uhh, NO Butter!!!...i cant finish this video.
"But we found a way to do it without butter."
What's the point then????
Exactly... and in Paris, they did it with BOTH butter and cream!
well, to let the eggs shine on their own, of course. you want butter, add butter. that's just you cooking
Right smh. And water... really? Just to get the more soupy “creamy” texture. Hell nah. Do it the traditional way if that’s what you’re gonna title it smh
Those eggs look great and I have to try scrambling some that way and see if they turn out this good. They remind me of the ones my step-mother use to make when I was a teen in Michigan.
I love making these kind of eggs, but I didn't know you could do it without butter. The amount of butter is the reason I eat them rarely
Been eating eggs this way for a while. Very tasty. You should be pulling pan off the heat every 30-45 seconds for 15 seconds stirring all the time. Last, butter is your friend.
The chemistry between the two is so strong
Love your recipes. Thanks
Marvelous!! Love creamy eggs.
That Becky is on a roll!!
There's a hotel in London that calls these, Luxury Eggs. I just tried this. I followed exact technique. Served with seared cherry tomatoes and knob of goat cheese. Delicious. Love the texture.
i think i died a little inside when I heard that metal spoon hit the non stick pan
😅 same here! OCD never rests!!
Many non-stick pans nowadays, including the one they're using here, are made with "metal safe" coatings. You wouldn't want to dig into them with a metal utensil, but lightly skimming one across the surface won't hurt anything.
@@seikibrian8641 also Test Kitchen likes T-Fal because they perform very well and are relatively cheap. So you can just get a new one when it gets a little too scratched.
If the spoon hitting the non-stick pan made you twitch, then you should probably avoid Jacques Pepin videos (for example: ruclips.net/video/_Wb5Crj917I/видео.html ). I'm not sure he has any non-metal utensils. 😃
LOL! It’s one of my pet peeves as well.
You guys and the new show are simply the best! 😘
Pro tip : add one egg yolk for every four or so eggs to get that richness without adding butter. but scrambled eggs without butter? non merci
Thanks for this tip! Egg yolks are brilliant as they’ll really enrich the dish; I personally love my eggs with lots of butter though! 😋
I thought political commentaries were harsh, but jeez! People - they are just eggs! No need to get violent! 😎
i'm totally doing this this week!
I’ve made this in a 12-inch nonstick skillet, and it was great. A little faster though. You really do have to keep stirring and keep the heat LOW. Don’t leave them!
I love you guy's shows so much!!! What a great, versatile idea to make the French scrambled eggs--almost like an egg pudding, and a dip ---really fun!! Would be so fun for a "breakfast for dinner" dinner, too. :)
Looking for butter-free eggs, this looks like magic, def trying!
I guess I dont understand why the 4 minute increments
During the first four minutes you should not have curds till towards the end and you can make temperature adjustments accordingly. By second four minute increment you should be forming small curds and you can adjust your temperature accordingly if need be by the size of the curds forming or lack thereof. Last four minutes same.
It is not the four minutes, just the slowness. The pan will probably spend as much time OFF the heat as ON. Personally I like them a little more done.
@@topsecretsquirrel5141 So you can just set a 12 minute timer but look to adjust if curds aren't developing.
@@doktarr, it is at the 4 minute increments that you should see something occurring. You could set it for twelve or 15 or 3 minutes, it is the 4 minute approximation that you can gauge it by.
@@jamesgoacher1606 they are done, internal temp says so. You mean you like them more firm...
This is great!!! Thank you! cause my dad loves french scrambled eggs but can’t have any cause of all the butter simce he had his first heart attack 💔
Okay, gotta try it ❤
Well, I like that it’s pure egg taste. It’ looks delicious!
Interesting! I'm butter over margarine any day, but I can appreciate a light clean recipe. Thanks from Texas.
Made it. Not bad. Heat a bit too high at the beginning. Added too much water at the end. But it wasn't ruined or anything.
It is interesting that there are still people who think margarine is edible.
So, could you do this again but *with* the butter?
I love soft eggs, but I've never seen them this soft! I thought the commenters must be exaggerating, but this doesn't look that appealing to me. I'd go a bit longer.
then do that. this is a starting point, not cooking law. adjust to your preference
OH ... For HEAVEN'S sake! ... Add the BUTTER!
You look like you don’t need the butter. Let me guess, you got the vaccine right?
@@DavidBryant Well aren't you just the SWEETEST! I bet yo' mama just LOVES you! Listen up, Honeybun ... What I LOOK like ain't got nothing to do with a stinkin' VACCINE! And yes, I'm a bit on the chubby side, but I'm doing lo-carb and the pounds ARE coming off ... (WITH the BUTTER, thank you!) Now ... quit being so mean and be nice. :)
@@HappyTrailz2u you're now my FAVORITE person in this WHOLE comment section 😂🥰
Carolyn, you are DELIGHTFUL. thank you for making my evening.
Truly!
Thank you. These are delicious!!!. I did add the butter. I'll have to get green onions for the next time. I like them better this way and believe these are easier to digest.
Which was why they were fed to toddlers just moving to firmer food and fed to young children too.
Of course I see this right after making eggs over easy. I now know what my breakfast will be tomorrow morning.
Will have to try!
It looks good .I may this recipe .
Another thing you might try is checking your sentence before you post it.
I just did this on a *small* skillet with 3 eggs. Cooked up a little faster, but still fabulous!
Thank you I save this and I just watched it for the second time
I just made this for the first time, I definitely did it the non-traditional way but damn were they delicious. Only used two eggs, which I cracked and whipped directly into a very small sauce pan. Then I put it on the lowest heat, and stirred it every few minutes for about 8 minutes. Came out super creamy. Didn’t add any water. Just some salt. Poured it over some challah bread with cream cheese and butter, plus a dash of pepper….. scrumptious! 👌
This looks good, i've seen chef Jacque Pepin' make these, the best french chef on you tube, he also can make 2 styles of omelets with this recipe.
Muy bien! 😛
Love you guys. Watch you on tv a lot. 🤪
Is there a difference if we use room temperature eggs or from the fridge?
I tried this. Excellent. I have now cooked my eggs like this several times. Surprisingly, you will not miss the butter.
Made this Creamy French Style Scrambled Eggs several times - Now the only way I make Scrambled Eggs - Bet ever!!
No butter=not interested. Butter is not the devil.
Fat people need something to blame.
No, nobody said it was.
It is not the devil, it is not required. Neither is Peanut Butter or Ketchup or Aspagagus. Come to think of it neither is cheese or rice or frozen peas. Just Eggs and heat.
It is to Karen! I mean, Becky.
It's nice to have the choice
Seriously, the title says "French style" and then at the 1:18 mark says "the "French" would add cream but we won't". I am so confused
Why not develop a formula for any sized pan while waiting 12-14 minutes? 🙃
I'd have the heat up at medium at first with constant stirring until I start seeing curds form at which point I would drop the heat right down to the minimum and break up the curds to cut down on the cooking time. Also you've gotta add a bit of cheese to scrambled eggs along with some seasoning.
Yum!
I've been making my eggs this way the past week and I swear I don't want to eat my eggs any other way ever again!
Well I’ve ever put butter in scrambled eggs so I guess I’m behind times then this! I pretty much do the same as this but with a little bacon grease and pour in the eggs like you did into a cast iron skillet and stir until done.
I love you guys
I have to try this....love the soft runny eggs, but i will have to add some butter lol
I would have liked a little crushed pepper along with the parsley .
then by all means do that...no requirement to follow this to the letter.
It's said we eat more with our eyes. So many will take one look at these and say "yuk too raw no thanks". People you have to taste them also because they're delicious.
....Salt in uncooked eggs does tend to toughen the eggs. Try without much better. For those who can't spend 15 minutes stirring, I use a Bain Marie. 15 mins still but 3-4 quick stirs on the way through. The tiny lump of butter adds to the flavour...
Is it a re-upload? I've seen this video on this channel already like 1-1.5 months ago
They chop up the full episodes into individual segments and upload them. Drives me crazy cause I'm thinking the same thing.
I love Becky but I still need a little cream in my eggs. Make these every Saturday morning while the coffee brews.
Cool
You guys need to think you should use a spoon that will smush the curves more easier but no hate I have the cook books that you guys had like the complete cookbook and baking book i am in love with them
Bet they would be way better with butter! Can this be done Sou Vide?
Occasionally I like eggs this way. But, I prefer them more firm and fluffy.
Egg risotto lol
How can you call these "French-style" eggs if you don't follow the basics of the French method by adding butter and/or cream?
French eggs vs French Style eggs 🤷🏼♀️
Exactly!
This method approximates the texture/consistency, but without the fat.
Julia Child once did a French version of scrambled eggs that were made in a bain marie. Took forever but they looked very much like these. And, according to her anyway, that was the way they were sometimes done in France.
Take these two to a bar and they would be the life at the party.
If you wanted to make a smaller batch would you then need to use a smaller pan?
I have to show this to my wife. When she makes these eggs, I think she uses a whole stick of butter. I love them, but my waistline is expanding.
I lost 40 lbs. By eating more eggs and I make them with butter. I read the book Eat Fat get Thin. It is the carbs and sugar that make you gain weight not fat!
@@joycej9415 i know, I was trying to be funny. I dropped 35 pounds by cutting out Soda and limiting Alcohal to one a week. I would have dropped more but my MS has me about as sedatary as a fallen log.
Too wet for me.
I told my wife to try this. She said no eggs take 12 minutes, and I better find a girlfriend to cook for me ha ha. 😎
....so how's the search going?!!LOL 🖒😂😂😂😂😂
You probably still looking too hahaha
The point of the cream and butter is to essentially emulsify the egg curds as they come up to temp, which creates a smooth and creamy dish. This looks like a soup, no thanks.
I think you should have introduced that lady at the beginning. I assume she is a guest on your show. Maybe she could have mentioned if she went to France to learn that method ? Or did she learn it here in the states ? That would be interesting.
It’s funny..... I got kicked off the Instant Pot Forum when I suggested cases where Le Crouset is better! Thank you for the French Methods - slow, patient. I love to follow the Thomas Keller approach to caramelizing onions simp,youth - take your time!
Am going to try this but will cook them a few minutes more i think . . .
What size pan do we use for only about two or three eggs?
The moment you cook it for a few more minutes, they become hard and turn into regular scrambled eggs. Timing is key.
The difference in pan size results in the heat in can hold. You can easily do this in a sauce pan as well
HO MAI I Bet they come out 5 times Faster than they went Down .......Warning ...Be Careful ...Do not Sneeze or Cough after Eating LOL...... I'M GOING TO TRY THIS IN THE MORNING THANKS GREAT VIDEO
I haven’t tasted them like this but I think I would like them cooked may be 50% more.
They're already 100% cooked (having come up to 165°). Cooking any longer would just dry them out.
Room temperature or cold eggs?
I guess I don't quite understand the need for this. I love this style of eggs, add a bit of cream and salt to the eggs, cook with a tablespoon of butter over a medium-low heat stirring constantly (that's the key). Pull it off as soon as they turn that beautiful dark yellow. Mix in some chives, serve over buttered toast. I love a good sourdough. The flavor contrasts well with the creaminess. Done in half the time with what I assume is the same result. Maybe I'm speaking out of ignorance and it's not the same result but they look the same.
I hope you utilize the water. Definitely need to be toned-down.
host: the french take it nice and slow
also host: god these take a long time, who the hell does it this way?
Isn’t this what the English call coddled eggs - usually fixed for young children?
I like to use real butter and put the scrambled eggs and I use half and half in when I start to smell the butter get nutty. I like fluffy eggs and I want them tender but cooked and the curd well formed. Before they firm I put in Swiss cheese and one more stir. And put the top on off heat. Cook my toast and butter alternative is to cook onions and green peppers and Jimmy Dean Turkey sausage in butter and set aside. Wipe and wash the pan then the butter to brown and once they begin to firm up well, almost done all nice and fluffy I put the Turkey sausage, peppers, onions on top, put the Swiss cheese on, lid on top and into the preheated 375F oven. Turn oven off, fix toast and when I take them out, the cheese is melted all bubbly and scoop up. I like to cut up ripe strawberries with a little sugar the night before. Then in the morning add fresh kiwi, strawberries, cantaloupe, and/or watermelon and fresh wild blackberries mix in with the strawberries dine the night before. I only use ripest fruit whether peaches or blackberries, etc. it’s not important that you have large numbers of different fruit but that it’s fresh and lusciously ripe. If you have the grill up the night before especially with hardwood charcoal so you pick up a little smoky- you can grill ripe peach halves, and pineapple slices. You can put green pears out for a few days and let them ripen to juicy sweet yellow and grill them in halves too. Again - try to stay away from shipped in fruit in the grocery. You want local that just drips down your chin with juice.
With no butter, you're missing out on the butter flavour, even if they are creamy... Adding butter would make them even better. Sometimes changing a recipe just because you can, isn't a good thing. Why mess with something that already works?
I'm sure people who like runny yolks and soft poached eggs think these are cooked enough but as someone who has to eat hard yolks, I can't do these eggs. 😬
I know what you mean. My eggs have to be _really_ cooked.
@@mygirldarby Mine too!😀
Yep. "Very silky and creamy" and undercooked
@@toddellner5283
In your opinion, but not according to their temperature.
Todd Ellner 160 degrees is basically the same as a steak very well done. Look up USDA safe temps. Eggs are thoroughly cooked with bacteria killed at 160, so they’re definitely not raw/undercooked, just a different texture.
Kinda curious what they would look like with a tall skinny pot (almost a tube) and an immersion blender?
They'd probably be good. I'm slightly surprised that nobody has suggested sous vide scambled eggs yet.
OMG, what headlights!
I tried it just now as I am writing it. I'm a fan of it however mine did definitely not look that yellow. Mine were pink like salmon, interesting. Guess swedish eggs are indeed a bit different from american ones.
Thanks for how to do it without all the utter. But for keto I want to do it with all the butter. Can you give be a link for that recipe?
Enoch Page look up Gordon Ramsay’s method. It’s the way to go for buttery keto eggs.
I was gonna tell an eggggggcellent pun..
But it got all *scrambled!*
🤣🤣🤣💛
My brother-in-law, Al Bumin, likes this recipe.
I’ve been to France loads of time and had scrambled eggs and omelettes ,never have I ever had them without butter or cream and there like velvet and very tasty I think this chef should take a trip to France for a working holiday 😂🏴🇫🇷
That ending was surprising
“You can’t make French eggs without butter that’s just stupid” - Gordon Ramsay probably
hello bridget an all rest of staff there be safe.
My two sons do not eat eggs unless it's mixed into something like meatloaf or the cheese mixture for baked pasta; so as interesting as this looks to make, for me it's too long a time to wait for scrambled eggs.
A flat whisk makes this so much easier, and you can turn the heat up a bit. Speeds things up.
Wouldn’t a flat whisk scratch that nonstick?
There were 11 children in my family,we did it in a double boiler, easier timing.
Interesting = 8 eggs for 2 people seems a bit much. My Wife used to make Eggs in a Double Boiler, they had a Similar "consistency", yet slightly "Drier". Would 4 eggs in a 6 inch skillet offer similar results??
Probably. Fewer eggs, smaller skillet. More eggs, larger skillet. The idea is that the eggs need to be deep enough that they don’t cook too quickly. Imagine two eggs in a 10-inch skillet. They’d be fully cooked and rubbery in nothing flat.
So you're taking all the good stuff out. Butter and cream. 😁