French cuisine · Breakfast & Eggs

French Scrambled Eggs

Very creamy scrambled eggs, stirred slowly in a double boiler and finished with cold butter and cream.

Ingredients · for 2 servings

• 6 eggs
• 50 g cold butter
• 2 tbsp cream
• 1/2 bunch chives
• 2 slices white bread
• 1 pinch nutmeg
• Salt, white pepper

Instructions

1. Bring a pot with 3 cm of water to a simmer and set a fitting metal bowl on top, without it touching the water.
2. Whisk the eggs in the bowl with a pinch of salt and add half the cold butter in small flakes.
3. Now stir the mixture continuously with a whisk for 10-15 min., always working the edge - it must never set, but slowly thicken.
4. As soon as the eggs have the consistency of thick pudding and form fine, glossy curds, remove the bowl from the double boiler.
5. Immediately stir in the remaining cold butter and the cream to stop the cooking, and season with nutmeg, salt and white pepper.
6. Toast the white bread golden brown, arrange the eggs on top or beside it, sprinkle with chive rings and serve immediately.