French Scrambled Eggs Recipe, Recipe for French Scrambled Eggs – French Scrambled Eggs

French Scrambled Eggs Recipe, Recipe for French Scrambled Eggs –  French Scrambled Eggs

bjbj re going to make French scrambled eggs.
Americans do the whole scrambled egg in a skillet thing, and that works, and it s good.
But, if you want the absolute lightest, fluffiest, ethereal scrambled eggs ever, you ve got to
do it the French way. On occasion when it comes to food, they do something right. Over
here I ve got a double-boiler. A couple tricks to using a double-boiler: You don t have to
have anything fancy, I ll tell you that right here. I don t know if you can see what I ve
got, but I ve got two different sets of pans kind of cobbled together. All you want to
do is have water in the bottom that does not touch the bottom of this pan, because the
whole thing is indirect heat. If you watch the video that we did on scrambling an egg,
you ll see that the butter got real foamy, and you could almost hear it. Look here; can
you see this? We re barely melting. You re talking about incredible gentle, very low
heat. ve got a couple of eggs that I cracked. I m going to give it a tablespoon or so of
half and half. I m not going to season it yet. That s another thing; when you re whisking,
you want to make sure you re air into the eggs. This way takes a little bit of patience.
You want to keep the heat under there very low. See, my butter s not even all the way
melted yet. It does take patience. You want to keep the heat very low and you want to
stir, stir, stir. This going to be one of those things where I m going to stand here
and do boring stuff for most of the time. I ll cut back the video and show you how things
are progressing. Can you come in here and look? If you look at a regular scrambled egg,
and you can pull the spoon across, and you ll noticed the curds form really quickly.
You ll see in this way, it s such a low temperature and it s such gentle heat, that it takes a
bit to even get to the point where you get an initial little curd developing. I got my
little wooden spoon and I am simply going to stand here and do this for a minute. I
will come back and show you what you want to be looking for when you do it this way.
2 full minutes have passed. In which case, if you re doing this in a skillet, you would
probably be getting close to complete. You see how we re still getting just a little
bit. You can already tell that you re talking creamy city, big-time. This is going to be
gorgeous. That s all I wanted to show you. I started chopping parsley and I almost went
too long. Check this out. You see that? It s like butter. I didn t say that right, butter;
it s like butter. Here s how I m going to do this. Right here, and carry-over cooking
applies here; that s when you pull the food off the heat and the internal temperature
continues to cook it further, even though you re not on the heat anymore. I did add
a little salt and pepper. The only thing that these need, other than not dripping water
on them off bottom of my pan, is a little fresh parsley. Tell me . . . my daughter is
standing right off camera with her hand out, trying to talk me into letting go of these
sooner. The texture is really unlike anything else; it s absolutely beautiful. The website
is We re on iTunes, we re on YouTube, I m on Twitter. I would
love if you d look it up and subscribe. Find me on Facebook, give me a Like, and ask any
questions that you might have. ll be back with another dish. Can I have that back? I
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[recording starts 00:00:22]
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11 thoughts on “French Scrambled Eggs Recipe, Recipe for French Scrambled Eggs – French Scrambled Eggs

  1.  Don't let the 'French" in the title of this video scare you off. While there are a couple of tricks to need to know to turn out perfect, fluffy, soft French Scrambled Eggs, it's not difficult. With a little patience, breakfast can be elevated to a new level.

  2. I first herd about French Eggs last night from a master barbecurer while enjoying his 20 hr smoked brisket (DELICIOUS).  He described French Eggs with such loving care, I just had to look it up. Lo & behold I found a "Jan" in shorts who could show me how to make it for myself. What could be better? Yum!

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