French Style Scrambled Eggs

Once you have experienced French style scrambled eggs, mornings will never be the same. While Americans simply whip a few eggs together with a fork, slop them into a pan on high heat and flip them once or twice, the French coddle their eggs, coaxing the best possible tastes from them, making sure the most romantic textures are created and then delicately placing the soft, creamy treasure onto a plate.

Since French style scrambled eggs have been introduced to America, Americans have had a decidedly different outlook about breakfast, and French style scrambled eggs are growing more popular.

If you do choose to make French style scrambled eggs, you should know that the French don't really call their scrambled eggs "scrambled." They call them "agitated," as in oeufs brouilles.

Oeufs brouilles? Sounds a little mysterious, even romantic. Perhaps that's because it is, especially when paired with a warm, buttery baguette.

French Style Scrambled Eggs

Ingredients You Will Need:
2 pats unsalted butter, cold, one pat diced
6 eggs (fresh from the barn, if possible)
3 tablespoons whipped cream topping
2 tablespoons caviar

Using a double boiler, bring one cup of water to a boil in the boiler, and then place a pan over it, not touching the water, and lower heat. Place one pat of butter into the pan, and allow it to melt slowly. This will take a minute or two. During this time, whisk the eggs together until they are completely blended. Pour the eggs into the pan, and slowly continue folding the eggs into the center with a wooden spoon. Do not chop the mixture; simply continue folding it. When the eggs begin to turn into what looks like small curds, add the remaining butter, and continue folding.

When the eggs are still soft but firm, remove them from the heat, and add the cream. Fold gently several times until mixed well. Either mix the caviar in with the eggs or place it on the plate as a garnish.

Buttery Baguette

Ingredients You Will Need:
3 tablespoons salted butter, heaping
1 clove garlic
Chives, to taste
Shallots, to taste

Mix salted butter with one crushed clove of garlic. Add a pinch of chives and shallots, and divide the butter into two scoops. Using two plates, add one scoop of the butter spread to each, and then place one scoop of caviar beside it if you decided to put the caviar on the plate. Place one baguette on each plate, reserving room on the opposite side of the plate for the eggs.

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