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Nutrition Facts
Serving Size 1 (188g) Recipe makes 2 servings
Calories 248
Calories from Fat 193		(77%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 453mg		151%
Sodium 141mg		5%
Potassium 137mg		3%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 12.7g		25%
detailed view... how is this calculated?

French Scrambled Eggs

Recipe #57368 | 20 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: yooper
Mar 27, 2003

This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!

SERVES 2 (change servings and units)

Ingredients

2 tablespoons unsalted butter
4 large eggs
kosher salt
fresh ground black pepper
warm buttered toast

Directions

1
Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
2
When the water is simmering, place the top of the double boiler over the water.
3
Add 1 tablespoon of the butter and heat until melted.
4
Meanwhile, whisk the eggs in a medium bowl just until combined.
5
Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
6
Pour into the double boiler.
7
Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
8
To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.

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Featured Reviews for This Recipe

From: ulysses

On Aug 22, 2009

You definitely need a double boiler. I tried a ghetto-double-boiler with a pot and a pyrex dish and it came out as a big pile of inedible goo.

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From: Ms. Mother Earth

On Apr 2, 2009

Very, very good. Unfortunately I don't think DH could even tell the difference. So I won't waste the extra effort on him--but will definitely treat myself. Thanks for posting yooper.

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From: Missy Wombat

On Apr 18, 2003

Cooking scrambled eggs slowly makes a heck of a difference! Everything the man said in his intro LOL. If you have the time, do it this way. I wouldn't have thought about using a double boiler but now that I know about this method it will be used a LOT!

3 people found this review helpful

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From: TOE

On Aug 11, 2008

I used a ghetto double broiler (sauce pan sitting on top of a pot of boiling water. It works if you don't have the real thing) I've never had eggs more delicious.