French Soft Scrambled Eggs

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for French Soft Scrambled Eggs
Review 1 for French Soft Scrambled Eggs
5 out of 5
5 out of 5
GGMA
Novato, Ca
May 15, 2010
Would You Recommend? Yes
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Great for Family or Guests
May 15, 2010
This recipe is amazing - I hardly ever made scrambled eggs because they were dry - this recipe makes the eggs soft and fluffy - I just made them for my daughter who was here on a visit and she loved them and had to copy the recipe. I add cooked bacon and green onions and they are delicious!!! Thank you Williams Sonoma for easy and great recipes.
Review 2 for French Soft Scrambled Eggs
5 out of 5
5 out of 5
Donnacooks
Baton Rouge, LA
April 30, 2010
Would You Recommend? Yes
0points
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Yummy,yummy eggs
April 30, 2010
I collect the Williams -Sonoma magazines because of wonderful recipes like this one. It's a great holiday recipe because it tastes extra special, with tried and true holiday favorites like butter and cream, but is easy to make. Eggs are not one of my personal preferences but even I clean my plate with these. We added this recipe to our own "family cookbook" since everyone asked for them.