Prep 2 mins
Cook 10 mins
This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now.
- 29.58 ml butter
- 8 eggs
- 19.71 ml water or 19.71 ml milk
- 29.58 ml whipping cream (at room temperature)
- 29.58 ml cheddar cheese, finely shredded
- parsley, sprig for garnish
- Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
- Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
- Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.
As far as I'm concerned, this is the ONLY way to eat scrambled eggs. I love them soft, almost underdone. Not those dry, rubbery things my mom used to make :) And the addition of the cream and cheese at the end makes them even better! Thanks for this keeper. Made for ZWT8.
These were wonderful - creamy and delicious! I used 2% milk instead of water. Surprisingly, these packed a lot of flavor and the richness of the cream and the cheddar definitely came through. Super simple, and definitely a technique to repeat! Made for ZWT8.
Totally delicious! Just what we needed on New Year's morning. So moist and flavorful, but not runny at all. Really enjoyed the cream and cheese at the end. Made for For Your Consideration tag game! Thanks for sharing.