French Scrambled Eggs Recipe, Recipe for French Scrambled Eggs - French Scrambled Eggs

Description

http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook! Don't let the 'French" in the title of this video scare you off. While there are a couple of tricks to need to know to turn out perfect, fluffy, soft French Scrambled Eggs, it's not difficult. With a little patience, breakfast can be elevated to a new level. I use this method to begin teaching about using a double boiler. The neat part is that at the end you have the most beautiful, tender and fluffy scrambled eggs you've ever had. Trust me on this one - French Scrambled Eggs will make you look like a rock star, with very little effort! We're going to make French scrambled eggs. Americans do the whole scrambled egg in a skillet thing, and that works, and it's good. But, if you want the absolute lightest, fluffiest, ethereal scrambled eggs ever, you've got to do it the French way. On occasion when it comes to food, they do something right. Over here I've got a double-boiler. A couple tricks to using a double-boiler: You don't have to have anything fancy, I'll tell you that right here. I don't know if you can see what I've got, but I've got two different sets of pans kind of cobbled together. All you want to do is have water in the bottom that does not touch the bottom of this pan, because the whole thing is indirect heat. If you watch the video that we did on scrambling an egg, you'll see that the butter got real foamy, and you could almost hear it. Look here; can you see this? We're barely melting. You're talking about incredible gentle, very low heat. I've got a couple of eggs that I cracked. I'm going to give it a tablespoon or so of half and half. I'm not going to season it yet. That's another thing; when you're whisking, you want to make sure you're air into the eggs. This way takes a little bit of patience. You want to keep the heat under there very low. See, my butter's not even all the way melted yet. It does take patience. You want to keep the heat very low and you want to stir, stir, stir. This going to be one of those things where I'm going to stand here and do boring stuff for most of the time. I'll cut back the video and show you how things are progressing. Can you come in here and look? If you look at a regular scrambled egg, and you can pull the spoon across, and you'll noticed the curds form really quickly. You'll see in this way, it's such a low temperature and it's such gentle heat, that it takes a bit to even get to the point where you get an initial little curd developing. I got my little wooden spoon and I am simply going to stand here and do this for a minute. I will come back and show you what you want to be looking for when you do it this way. 2 full minutes have passed. In which case, if you're doing this in a skillet, you would probably be getting close to complete. You see how we're still getting just a little bit. You can already tell that you're talking creamy city, big-time. This is going to be gorgeous. That's all I wanted to show you. I started chopping parsley and I almost went too long. Check this out. You see that? It's like butter. I didn't say that right, butter; it's like butter. Here's how I'm going to do this. Right here, and carry-over cooking applies here; that's when you pull the food off the heat and the internal temperature continues to cook it further, even though you're not on the heat anymore. I did add a little salt and pepper. The only thing that these need, other than not dripping water on them off bottom of my pan, is a little fresh parsley. Tell me . . . my daughter is standing right off camera with her hand out, trying to talk me into letting go of these sooner. The texture is really unlike anything else; it's absolutely beautiful. The website is ThrillbillyGourmet.com. We're on iTunes, we're on YouTube, I'm on Twitter. I would love if you'd look it up and subscribe. Find me on Facebook, give me a Like, and ask any questions that you might have. I'll be back with another dish. Can I have that back? I wasn't even done with it.

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