17 minutes
Deliciously creamy scrambled eggs cooked in the French style, perfect for a luxurious breakfast or brunch.
each
teaspoons
Water, divided
tablespoons
Flat Leaf Parsley, minced
teaspoons
1. Beat Eggs and Salt
Beat 8 large eggs with 1/2 teaspoon of salt using a fork until they are well blended.
2. Heat Water
Heat 2 tablespoons of water in a 10-inch nonstick skillet over low heat until the water is steaming.
3. Cook Eggs Slowly
Add the egg mixture to the skillet. Stir slowly and constantly with a rubber spatula, making sure to scrape the edges and bottom of the skillet. After about 4 minutes, if the eggs are not steaming, increase the heat slightly.
4. Continue Cooking Eggs
Continue to stir the eggs for another 4 minutes. The eggs will begin to thicken and small curds will start to form.
5. Stir Vigorously
As the eggs thicken further, stir more vigorously, scraping the sides and bottom of the skillet. This process should take about 4 to 6 minutes. The eggs are ready when they are thick enough to hold their shape when pushed to the side of the skillet.
6. Add Water and Parsley
Remove the skillet from the heat and immediately add the remaining 1 tablespoon of water and 1 teaspoon of minced fresh parsley. Stir vigorously for about 30 seconds to incorporate the water and parsley evenly into the eggs.
Drizzle truffle oil or add truffle slices for a decadent upgrade.
Shave fresh truffle or add truffle oil for extravagance.
Incorporate high-quality crab, scallops, or smoked salmon for a luxurious touch.
Include smoked salmon and capers for a brunch option.
Add grated cheese like Gruyère or cheddar during the last minute of cooking.
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