French Scrambled Eggs
The best scrambled eggs you've ever had in under a minute.
Ingredients
Serves 1
- 4 large eggs
- 2 oz (55–60 g) butter
- 1 pinch white pepper
- 1 pinch sea salt
- Fresh parsley, very finely chopped
Method
1. Whisk the eggs until smooth and completely blended.
2. Melt the butter in a frying pan until it just begins to froth. The picture on the right shows approximately how much butter to use and what it should look like before adding the eggs.
3. Pour in the eggs and whisk briskly and continuously for about 30 seconds.
4. When the eggs thicken into soft, creamy curds and begin to “sweat,” as shown below, immediately remove the pan from the heat.
This is the “sweat” stage — remove the pan from the heat now.
Keep whisking off the heat for about another 30 seconds. The eggs will continue to cook from the heat of the pan.
5. Watch the eggs, not the clock. The moment they begin to lose their gloss and look as though they are starting to dry, plate immediately.
6. Finish with white pepper, a light sprinkle of sea salt and very finely chopped fresh parsley.
Serve with good smoked bacon. Scale up or down: allow 1/2 oz butter per egg.
