For His Master's Veneration: Creamy French Scrambled Eggs

Got the most wonderful surprise this last week! After several decades of considering myself an expert on all the ways of cooking eggs, I learned a “new” one! Scrambled is considered the quickest way to fix eggs. But leave it to the French to do it better. It is such a simple technique, I hesitate to make a post on it. However the taste is fantastic! Try it sometime as a special treat.

Turn simple scrambled eggs into a fancy unique presentation by simply adding love! Garnish with sliced tomatoes, serve with bacon, just about anything goes with these nearly spoonable eggs.

Ingredients:

4 large eggs

1 Tbs non fat Half & Half

Salt and pepper to taste

optional 1 tsp mayonnaise

Directions:

In a small bowl, combine eggs, half & half, salt and mayo if using. Stir with a fork until all mixed together. You don't have to whip these with a whisk or incorporate air, just blend.

In a small sized non-stick skillet, lightly coat with less than a tsp of oil and let warm over medium low heat. This is important. Usually scrambled eggs are cooked quickly over a high heat.

You don't want a hot pan! When you add the eggs you don't want to hear them “talk” - make any noise. If you hear them sizzle, the pan is too hot!

Notice the halfway mark on the stove knob – then pick halfway from that to off. Use this setting.

Now, using a soft flexible spatula start gently stirring. Many spatulas are marked heatproof with a red handle. Here I use a silicone “French spatula”.

THIS will take time. Maybe a full 8 – 10 minutes. Don't stir fast, just keep the mixture moving. Normally the proteins coagulate rapidly in a hot skillet. Here you want to do it slowly. Let the proteins come together in a gentle loving approach. This is simply adding love, time and effort into your cooking. Focus on who it is you are cooking for. Think about how surprised they will be. How their toes will curl at the creamy taste. Here when they use the term “French creamy eggs”, they are referring to the texture not to adding a cream sauce.

The eggs will be fully cooked, only not in a solid blob. Remember the eggs will continue to cook on the plate.

The eggs should be a soft spoonable delight. Serve with toast points and maybe a couple of sliced tomatoes. Sprinkle with pepper to taste.

Truly heavenly.

For flair, add caviar or roasted maitake mushrooms, or how about a Louisiana-style hot sauce on top! But for breakfast – who are we kidding? Just make this recipe first. You can play with it another day.