French-Style Scrambled Eggs Recipe: The Creamiest Eggs You'll Ever Put in Your Mouth by Donna John

Breakfast Brunch
a year ago

French-Style Scrambled Eggs Recipe: The Creamiest Eggs You'll Ever Put in Your Mouth

It's no secret that I've been obsessed with scrambled eggs. I don't know how many times lately I've made my buttery dill scrambled eggs. Wanting to up my game, I looked into other ways to cook scrambled eggs, and was intrigued by this French-style scrambled egg recipe.

French scrambled eggs differ from most American scrambled eggs because they are super soft, creamy and are speckled with tiny curds of egg. Another healthier difference is that they're cooked in a small amount of steaming water. The eggs cook over very low heat, so the cooking time is a lot longer, too, than scrambled eggs you're probably used to. But the result of this low and slow cooking with lots of vigorous stirring is a pile of the creamiest eggs you'll ever put in your mouth.

Chives or tarragon can be substituted for the fresh parsley. If you want to make two servings instead of four, cut the ingredients in half and cook the eggs in an 8-inch nonstick skillet. Serve these French eggs with toast, biscuits or English muffins and fresh fruit for breakfast or brunch

Cuisine: French
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 8 eggs
  • 1/2 teaspoon salt
  • 3 tablespoons water (divided)
  • 1 teaspoon minced fresh parsley  

Here's how to make it: 

  1. Break the eggs into a bowl. Add the salt and beat with a fork until blended. 
  2. Heat 2 tablespoons of the water in a 10-inch nonstick skillet over low heat until water is steaming. Add the eggs and immediately stir with a rubber spatula. Cook, stirring constantly, scraping the bottom and edges, about 4 minutes.
  3. Continue to stir until eggs begin to thicken and curds begin to form, about 4 more minutes. 
  4. When curds have formed, start to stir vigorously, scraping the bottom and edges, until eggs hold their shape, about 4 minutes. 
  5. Turn off the heat. Add the remaining 1 tablespoon of water and the parsley. Stir vigorously for 30 seconds. Serve immediately. 

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Elisa Schmitz
Mmm. It seems like this recipe is more about technique than ingredients. I'm so intrigued!
Scrambled eggs is such a classic. I like your recipes.
Anything French is just that much better, right?!

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