French Scrambled Eggs
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photo by Bonnie G #2
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![photo by Missy Wombat](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/57/36/8/picqKY0E4.jpg)
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 tablespoons unsalted butter
- 4 large eggs
- kosher salt
- fresh ground black pepper
- warm buttered toast
directions
- Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- When the water is simmering, place the top of the double boiler over the water.
- Add 1 tablespoon of the butter and heat until melted.
- Meanwhile, whisk the eggs in a medium bowl just until combined.
- Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- Pour into the double boiler.
- Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
Questions & Replies
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Reviews
-
Yooper, you should consider changing the name of this recipe to "Fabulous French Scrambled Eggs"! I agree with ElainAnne, they are 700 thread count! It didn't take any longer than frying them, but the taste had so much more depth. I used mignonette pepper & a dash of chervil to finish (both Penzey's). Bravo!
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!