Name: Creamy Scrambled Eggs
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 1 serving
Cuisine: French
Ingredients: 2 to 3 extra-fresh eggs; 15 g of butter; Salt and pepper

Introduction.

Scrambled eggs are a simple yet iconic preparation in European and French cuisine. Their exact origin is difficult to trace, but they are mentioned in culinary books as early as the 17th century. In France, scrambled eggs were popularized in bistros and hotels by classic chefs such as Auguste Escoffier, who emphasized precision and creamy texture. The goal was never just to cook eggs, but to master the heat and consistency to achieve a silky and soft result.

This is a topic that sparks debate. There are certainly as many ways to make scrambled eggs as there are regional dialects. I have tried numerous preparations without ever being truly satisfied.

MIBE illustrations - scrambled cowboy egg duel

MIBE illustrations - scrambled cowboy egg duel

The recipe presented is a personal approach. It may seem unusual, but it allows you to make scrambled eggs, not a scrambled omelette substitute. There are two phases: whites and yolks. The whites cook gently first, and then the yolks create the binding, the “sauce,” and the creaminess.
This method makes no claim other than matching my taste. It is designed to be doable for a weekday breakfast.

Recommended pan sizes are 20cm for 2–3 eggs, 25cm for 3–4 eggs, and 30cm for 5–6 eggs.

Plan on 2 eggs per person. At least 3 eggs are needed to succeed.

Beat the eggs with a fork rather than a whisk to avoid incorporating too much air, which could make the eggs overly fluffy.

Never use a whisk during cooking; instead, use a spatula to preserve nice chunks and avoid a grainy texture.

Let the beaten eggs rest at room temperature for a few minutes (while heating the pan) for a more even texture.

According to Auguste Escoffier, well-made scrambled eggs should be soft and silky, never dry. The secret lies in mastering the heat and exercising patience.

Julia Child advises removing the eggs from the heat while still slightly undercooked, as residual heat will continue to cook them gently.

Heston Blumenthal explains that adding a bit of butter mid-cooking transforms scrambled eggs into something luxuriously creamy.

Thierry Marx reminds us of the three commandments: “Scrambled eggs are not made with a whisk, not with milk, not with cream—it’s pointless otherwise.”

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The recipe.

Crack the eggs into a bowl without beating them, season with salt and pepper.
Preheat a pan over medium heat (5/10).
Once hot, add a piece of butter. Pour in the eggs and lower to medium-low heat (4/10).
Let the whites cook for about 1–2 minutes until they start to coagulate (like the beginning of a fried egg).
Break the yolks gently with a spatula and mix with the whites, breaking them slightly. There should be two distinct but intertwined phases: whites and yolks.
Remove from the heat while still creamy (the whites should be just cooked or just before finishing) and fold one or two times off the heat gently.
Residual heat from the pan will complete the cooking.

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Additional tips.

When serving, you can grate Parmesan over the scrambled eggs or sprinkle finely chopped chives, finely sliced mushrooms, a drizzle of truffle oil, etc.

Another technique, from Caroline Fidanza (New York chef): cook the whites first until they begin to set, then break the yolks on top and fold gently at the end. This creates a texture halfway between soft-boiled and scrambled eggs.

Pierre Auguste Escoffier wrote in 1903 in his culinary guide: “This preparation is unquestionably the finest that eggs can be subjected to… In traditional cuisine, scrambled eggs were only allowed to be cooked in a bain-marie: it guaranteed perfect cooking, but made the process quite long.”
These are French-style scrambled eggs: beat 6 eggs and season with salt and pepper; melt 50g of butter in a bowl over a bain-marie; pour in the eggs; stir gently over very low heat with a wooden spoon, avoiding any high heat that would create lumps; once the consistency is satisfactory, remove from the heat; incorporate 50g of additional butter in small pieces, and optionally about 0.5 dl of heavy cream for a soft and creamy texture.
The result resembles more a savory pastry cream.

Thierry Marx prepares them starting from a cold pan, working with a rising gradient. This protocol is the closest to French-style scrambled eggs à la Auguste Escoffier (gradually increasing temperature).

The Scrambled Eggs Recipe

Introduction.

The recipe.

Additional tips.

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