Serves 1 or 2
The key to making these classic scrambled eggs the French way is to cook them over very low heat and to stir them continuously. The French love their eggs very loose and creamy. When I was in cooking school in Paris, they even went so far as to cook them over a water bath.
3 fresh large eggs
1 tbsp. butter
Salt and pepper to taste
2 tbsp. liquid cream, optional
Fresh chives for garnish, optional
Break eggs into a small bowl and whisk with fork, just until blended.
Pour into small non-stick sauce pan, over medium low heat and add butter.
Stir vigorously with plastic or wooden spoon, removing from heat when necessary to avoid scorching, for 4 to 5 minutes or until very creamy but just thick.
Season with salt and pepper and add the liquid cream, if using and serve immediately.
Sprinkle with chopped chives.
