Posts tagged eggs

I’m fine with the usual dry-ish, hard-ish type of ‘scrambled eggs’ when it’s made to be savoury and paired with rice. (Read: it has onions and tomatoes or wrapped around steamed asparagus.) But when it’s just the eggs, scrambled that way, it’s not so appetising. French scrambled eggs are different in the way that the eggs are creamy and mushy, not tough and not taking the shape of the pan it’s cooked in. It does take a little bit longer to prepare, as it’s cooked over low heat but it’s well worth the extra wait.  This is usually how I make French scrambled eggs. Just melt some butter in a pan over low heat and add minced garlic. Fry until soft but not brown. Break some eggs into a bowl, take any shell bits out and pour into the pan. Using a whisk, start muddling up the eggs. As it sets a little bit, add a touch of cream. Muddle some more and add the tarragon. Sprinkle on some salt and pepper. The eggs should be creamy and a little lumpy. I like more lumps in the eggs, though. So if your eggs are creamier than as the photo shows, don’t worry, it’s supposed to be like that. Keep whisking and when it’s cooked to your liking, take it out. Place on a plate, and immediately sprinkle with mozarella cheese shavings on, so that it can melt while the eggs are hot. Serve with toast or with rice, it’s up to you!

The tarragon makes a whole lot of difference…

I’m fine with the usual dry-ish, hard-ish type of ‘scrambled eggs’ when it’s made to be savoury and paired with rice. (Read: it has onions and tomatoes or wrapped around steamed asparagus.) But when it’s just the eggs, scrambled that way, it’s not so appetising. French scrambled eggs are different in the way that the eggs are creamy and mushy, not tough and not taking the shape of the pan it’s cooked in. It does take a little bit longer to prepare, as it’s cooked over low heat but it’s well worth the extra wait. This is usually how I make French scrambled eggs. Just melt some butter in a pan over low heat and add minced garlic. Fry until soft but not brown. Break some eggs into a bowl, take any shell bits out and pour into the pan. Using a whisk, start muddling up the eggs. As it sets a little bit, add a touch of cream. Muddle some more and add the tarragon. Sprinkle on some salt and pepper. The eggs should be creamy and a little lumpy. I like more lumps in the eggs, though. So if your eggs are creamier than as the photo shows, don’t worry, it’s supposed to be like that. Keep whisking and when it’s cooked to your liking, take it out. Place on a plate, and immediately sprinkle with mozarella cheese shavings on, so that it can melt while the eggs are hot. Serve with toast or with rice, it’s up to you!

Oeufs Brouillés

The tarragon makes a whole lot of difference…