Scrambled Eggs How To Make Them The Right Way

I’m not a huge fan of scrambled eggs. At least I wasn’t up until a few months ago. I thought that there was no right way to scramble eggs and that they were universally supposed to bland, airy, and slightly rubbery. Then I had scrambled eggs from a French chef in French Polynesia and my mind was immediately changed. I went from merely tolerating scrambled eggs to craving them! The chef explained that the French scrambled eggs recipe results in soft and creamy eggs with lots of moisture, and that there is a special technique to getting them that way. According to him, every French chef knows this. In fact, Gordon Ramsay will often determine a chef’s true ability by how they prepare scrambled eggs. It takes a little bit of practice but once you get it right, you will never go back to “American” scrambled eggs… at least that’s how it is for me!

Ingredients for Scrambled Eggs

Large Eggs Butter – add cold butter, do not melt the butter Kosher Salt and Black Pepper Creme Fraiche Green Onion – for garnish. You can also use chives or other fresh herbs.

It’s A Bit Subjective

When it comes to eggs, clearly what is “best” to one may not be best to another. It comes down to preference. If you have never had French-style scrambled eggs, I urge you to just give them a try! It might take a few tries to get it just right, and thankfully it’s not expensive or time consuming to practice. Maybe after you try them you will still prefer the American way of doing them, and that’s totally ok. For me, I love the flavor and texture of French scrambled eggs. They taste so good, there’s no need to add ketchup, salsa, or even cheese.

American vs. French-Style Scrambled Eggs

Tips For Perfect (French-Style) Eggs

Don’t whip air into the eggs. When you whisk your eggs with a fork, you shouldn’t try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them. Start with a cold pan. You don’t want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually. Add some butter. This is a must. The scrambled eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky. Don’t overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. There will still be some liquid. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them. Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. Even a pinch of salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking. Cook vegetables first, add cheese last. If you want to add veggies, like tomatoes, spinach, mushrooms, or peppers, then cook them first in a separate pan. Then add them to the cold pan with the eggs. Add any cheese, like cheddar or goat cheese at the end.

Read Next: 33+ Easy Breakfast Ideas: Tasty Recipes By Category (30 mins or less) For even creamier scrambled eggs, gently fold in a tablespoon of crème fraîche (Gordon Ramsay style), sour cream, or heavy cream before serving.