Test cook Becky Hays makes Julia a decadent version of a breakfast classic: Creamy French-Style Scrambled Eggs.
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Recipe starts at 5:41
Those are eggs over easy.
Sorry……… that looks disgusting!! If your eggs need to be served in a bowl……………🤢🤢🤢🤢🤢🤢🤢🤢🤢
Soft scrambled eggs are the best
12 minutes stirring a pan of soup?
I guess I need to turn up the dial on my patience meter.
No thanks. I'll just eat oatmeal instead.
Room temperature or cold eggs?
Thanks but no thanks
French don't make eggs without butter. This video is a lie!
Ladies I love your energy
add salt and pepper at the end not the beginning
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. 🙂
😱
"We found a way to do it without butter"
closes video
YIKES
those are not creamy eggs, they are uncooked eggs.
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.
They don't have to be quite that soft if you dont want and you dont have to crack and beat eggs separately… that was a bit too much like soup for me.
I suggest a deeper smaller pan, a silicone spatula, and FFS, where was the BUTTER?! Start with everything cold in pan. Eggs and Butter. Medium low heat. Stir it like a roux (ie dont stop from start to finish, medium fast, use spatula to keep it from setting on bottom of pan) and once it's starting to set up rapidly take on / off heat every 30 seconds or so to regulate temp. Keep doing this until at your desired set. I use 25g salted butter to 6 eggs.
No butter ???? That’s not French !!!,
Good thing the toast is buttered 🧈
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.
Man that's raw!
Who…has…. the….Time?