To prepare soft, French-style scrambled eggs, Chuck Williams uses a double boiler. We have adapted his technique for a fry pan, which produces equally delicious results. Stir the eggs continuously with a flexible spatula so they thicken and form small curds. Be sure to scrape the bottom and sides of the pan with the spatula.Delicious on their own, these scrambled eggs can also be spooned over toasted country-style bread and topped with grilled tomatoes and grated Parmigiano-Reggiano cheese. Or spread soft goat cheese on slices of toast, top with the eggs and garnish with chopped green onions.
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