Julia Child’s Scrambled Eggs

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Preparation time: 10 minute s

Cooking time: 5 minutes

Total Time: 15 minutes

Scrambled eggs are probably the most common choice for breakfast. Here is a recipe adapted from Julia Child’s scrambled eggs recipe with suggested garnishes. The amount of cream and/or butter is given as in the original recipe. If you want to try out the fully loaded traditional version, use the exact amount of ingredients as discussed below.

Ingredients:

  • Eggs: 8 (or seven eggs and two egg yolks)
  • Salt: according to your taste
  • Pepper: according to your taste
  • Softened Butter: 2 tablespoons
  • Water or Milk: 4 teaspoons
  • Whipping cream or softened butter: 1 1/2 to 2 tablespoons
  • Parsley sprig: for garnishing

Directions:

Take a mixing bowl and put eggs, pepper, salt and milk into it. Beat the mixture for about 20 to 30 seconds. Next, take a pan and smear its sides and bottom with butter. Pour the egg mixture into the pan, and cook it over moderately low heat. Do not forget to continuously and slowly stir the mixture. There would be no change in the shape or texture of the mixture for about 2 to 3 minutes. Once you cross that time limit, the eggs with start to thicken into a custard form. Stir the mixture quickly, moving your pan off heat time to time. Cook it until the eggs are thickened to your preferred consistency. Remove the pan from heat immediately. Remember, the eggs will continue to fry/cook slightly even after you take the pan off heat.

When the eggs start to reach your desired consistency, pour the butter/cream into the pan. Season the mixture to taste. Arrange it on serving plates, and garnish using the parsley.

Variations:

Au Fromage

Stir four to six T. grated cheese (Swiss) into the eggs along with the enrichment cream or butter at the end.

Aux Fines Herbes

When you beat the eggs for the recipe in the very beginning, add a tablespoon of minced herbs, such as chervil, parsley, tarragon and chives, into it. Sprinkle some more herbs before serving!

Aux Truffes

Take one or two dices truffles and mix them with eggs before scrambling. When serving the eggs sprinkle some chopped truffle onto it.

Garnishings

Bacon, sausages, ham, broiled or sautéed mushrooms, sautéed eggplant, chicken livers, broiled tomatoes, kidneys, zucchini, buttered peas, piperade, asparagus tips, diced sautéed potatoes, artichoke hearts.

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