French Trick For Scrambled Eggs

Low Heat

Start with a low heat to achieve creamy, velvety eggs without overcooking or browning.

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Constant Stirring

Continuously stir the eggs with a spatula to ensure even cooking and prevent sticking.

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Butter Bath

Cook the eggs in a generous amount of butter for added richness and flavor.

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Seasoning

Add salt and pepper towards the end of cooking to avoid drawing out excess moisture from the eggs.

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Creamy Finish

Remove the eggs from heat while they're still slightly runny; residual heat will finish cooking them to perfection.

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Fresh Herbs

Sprinkle freshly chopped herbs like chives or parsley for a burst of freshness and color.

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Cheese Option

Fold in grated cheese such as Gruyère or cheddar for extra indulgence and creaminess.

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Crème Fraîche

For an ultra-luxurious touch, stir in a dollop of crème fraîche just before serving.

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Toast Accompaniment

Serve the scrambled eggs with buttered toast or crusty French baguette for a complete breakfast experience.

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