Chef Keller learned the following technique for scrambling eggs in France. Cooking over low heat is essential, as it allows a slow, controlled evaporation as the eggs transform from a liquid to a solid, resulting in a creamy, barely set curd. French-style scrambled eggs are even closer to a loose porridge than the American-style, which are usually just firm enough to be served on a plate—in this simple, luxurious presentation, the gently whisked eggs get extra richness from both crème fraiche and butter, and are served in a bowl. Find Chef Keller’s American-style scrambled eggs recipe here.
Chef Thomas Keller’s French Scrambled Egg RecipeEMAIL RECIPE
- 4 eggs
- Brioche toast, cut into soldiers
- 3 ½ tablespoons butter
- 1 tablespoon crème fraiche
- Parsley, minced
- Kosher salt
- Maldon salt
- 2-quart saucier
- Serving bowl
- Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs.
- Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.) For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.
- Set saucier over low heat. Add 3 tablespoons (approximately 48 grams) of butter to the saucier and pour in the eggs. Begin whisking slowly and continuously to emulsify in the butter and to gently cook the eggs.
- As eggs are still semi-liquid but are beginning to resemble porridge, turn off the heat. Look for small curds beginning to pull away from the bottom and sides of the saucier.
- Whisk in about ½ tablespoon of butter, crème fraiche, and parsley, adjusting to your preference for richness and consistency.
- Spoon the eggs into a serving bowl, finish with Maldon salt, and serve with brioche toasts.