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Scrambled Eggs

Source of Recipe


From "Julia Child -- The Way to Cook"






List of Ingredients



• 8 eggs
  
• Salt and freshly ground pepper
  
• 1 Tbsp or more butter
  
• 1 Tbsp or more whipping cream (optional)
  
• Optional minced fresh herbs: 3 or 4 Tbsp minced parsley; or parsley and chives, chervil, tarragon or dill
  






Instructions



1. Break the eggs into a mixing bowl, adding salt and pepper to taste, and beat with a fork just to blend the yolks and whites. Set a 10-inch nonstick frying pan over moderately low heat and add enough butter to film the bottom and sides. Pour in all but 2 tablespoons of the beaten eggs.
   
   
2. With a straight-edged wooden or plastic spatula, slowly scrape the bottom of the pan from the edges toward the center, continuing slowly as the eggs gently coagulate -- it will take them a minute or so to start thickening; don't rush them. In 2 to 3 minutes or so, the eggs will have thickened into a soft, lumpy custard. Cook them for a few seconds longer if they are too soft for your taste.
   
   
3. Fold in the 2 tablespoons of beaten egg, to cream the scramble. Carefully correct seasoning and, if you wish, fold in a tablespoon or so additional butter and/or cream, and the optional herbs. Serve at once on warm (not hot) plates. Accompany with bacon or sausage or ham, broiled tomatoes and buttered toast wedges.
   
   Makes 4 to 6 servings.