Julia Child’s Scrambled Eggs

I rarely make eggs for breakfast.  I usually opt for hearty grains– steel cut oats  or bulgur,  occasionally sweetened quinoa with nuts and fresh fruit.  If a weekend morning finds me at a brunch table, mimosa and cappuccino on hand, then I might select an egg dish, but all too often those quickly produced eggs are dry and scratchy or just plain bland.  And I do not know the art of the egg.  I know the cook should be patient, the heat low, but still, all too often, my own eggs, scrambled or fried, were unmemorable enough to be forgotten while still on the tongue.  And so, this morning, I turned to Julia Child.

Julia’s simple instructions were perfect and for the first time my scrambled eggs were remarkable enough to merit comment and a promise of repeat performances.  The following is instruction for two servings but can easily be doubled for a larger morning meal.

Julia writes, “[Scrambled eggs] preparation is entirely a matter of stirring the eggs over gentle heat until they slowly thicken as a mass into a custard.”

Ingredients for 2 servings

  • 4 eggs
  • 2 tsp milk
  • salt and pepper
  • (I added) a sprinkling of chopped, fresh parsley and chives
  • a bit of butter for the frying pan

Directions

  1. Beat the eggs with a wire whisk in a bowl with the seasonings and milk for 20 to 30 seconds, just to blend yolks and whites.
  2. Smear the bottom of a small frying pan with butter.  Pour in the eggs and set over moderately low heat.
  3. Stir slowly and continually, reaching all over the bottom of the pan. Nothing will seem to happen for 2 to 3 minutes as the eggs gradually heat.  Suddenly they will begin to thicken into a custard.
  4. Stir, rapidly, moving pan on and off heat, until the eggs have almost thickened to the consistency you wish. Then remove from heat, as they will continue to thicken slightly.
  5. Serve promptly.  Season to taste, if desired, and top with parsley if you have it on hand.

 

adapted from Mastering the Art of French Cooking

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