In Born Hungry, Alex Prud’homme chronicles Julia Child’s journey from childhood to beloved chef and cookbook author. Filled with delightful illustrations, the book is a joy for adults and children alike and would be a wonderful gift for any aspiring young chef. The book also includes this scrambled eggs recipe from Julia’s own revered book, Mastering the Art of French Cooking, Volume 1 (©1961 Knopf).

Want more Julia? Try her coq au vin or steak au poivre recipe.

Easy Scrambled Eggs FAQs

What’s the difference between French and American-style scrambled eggs?

French-style scrambled eggs are cooked slowly over very low heat, with continuous stirring so that the eggs are never in contact with the pan long enough to dry out. This results in very creamy, almost custardy scrambled eggs. American-style scrambled eggs are cooked at higher heat with less stirring, so they tend to be drier and a little firmer than their French counterparts.

What should I serve with scrambled eggs?

Any of your favorite breakfast foods will pair nicely with scrambled eggs. Toast, bacon, fresh fruit, and buttermilk pancakes are all great options.

A round plate filled with easy scrambled eggs and a pancake in the shape of a rocket with pastry stars scattered around it

Julia Child’s Easy Scrambled Eggs for Kids

4.86 / 7 votes
Scrambled eggs in French are creamy soft curds that just hold their shape from fork to mouth. Their preparation is entirely a matter of stirring the eggs over gentle heat until they slowly thicken as a mass into a custard. No liquid or liquid-producing ingredients such as tomatoes should be beaten into them before cooking, as this is liable to turn them watery.
David Leite
Servings4 servings
Calories213 kcal
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes


  • 8 large eggs or 7 large eggs plus 2 yolks
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons (1 oz) softened butter
  • 1 1/2 to 2 tablespoons additional softened butter or whipping cream, to enrich the eggs
  • Fresh parsley sprigs, to garnish


  • Crack the eggs into a large mixing bowl, season with the salt and pepper, and beat with a fork or wire whisk until blended, 20 to 30 seconds.
  • Smear the bottom and sides of a heavy-bottomed saucepan or skillet with the butter. Pour in the whipped eggs and set over moderately low heat. Stir slowly and continuously with a rubber spatula or wooden spoon, reaching all over the bottom of the pan. (Nothing will seem to happen for 2 to 5 minutes as the eggs gradually heat. Then, suddenly, they will begin to thicken into a custard.)
  • Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to a soft, creamy consistency, 3 to 5 minutes. Remove from the heat, as they will continue to thicken slightly.
  • Just as soon as they are of the right consistency, stir in the butter or cream, which will stop the cooking. Season to taste, turn out onto a warm platter, garnish with parsley, and serve immediately.
Born Hungry Cookbook

Adapted From

Born Hungry

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Serving: 1 portionCalories: 213 kcalCarbohydrates: 1 gProtein: 13 gFat: 17 gSaturated Fat: 8 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 395 mgSodium: 339 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2022 Julia Child. Photo © 2022 Odelinde. All rights reserved.

Recipe Testers’ Reviews

I almost passed up this recipe. It looked like there was too much butter and too much fuss for just scrambled eggs. Well, let me tell you, these are not just scrambled eggs. They’re also not everyday scrambled eggs. They’re a festive, celebration scramble.   

A black plate topped with easy scrambled eggs on a yellow placemat with a yellow napkin on the side

While I always think of perfect scrambled eggs as being fluffy, I felt that my rendition exchanged fluffiness for moist pillows of buttery, custardy, soft, indulgent curds… I salivate while I write…

I served mine dressed with a generous sprinkle of fresh chopped parsley and a pinch of flake salt on scallion pancakes. The flavour and texture is so silky and unctuous that you could be satisfied with just a bowl of these eggs and a perfectly brewed coffee. Sigh.

It took a little getting used to the idea that these are not the kind of scrambled eggs most of us have been eating all our lives, however, I really enjoyed their supremely creamy texture–almost more like a custard.

I cooked the eggs for 10 minutes total over a relatively low heat stirring all the while and they were soft with a nice mouthfeel so I didn’t feel that I had overcooked them. I chose to use a non-stick skillet rather than stainless steel or earthenware because I was afraid the eggs would stick to the bottom of those other surfaces.

I’ve been making scrambled eggs for most of my life now; I didn’t think there was anything left to say about them. I suppose this is more of a method than an actual recipe, but the resulting eggs were soft, delicate, creamy and custardy.  The texture was almost rice pudding or tapioca-like. My 15 year old daughter and I ate all 8 eggs between the two of us with toast points for dinner. The lesson here: much lower and slower than my usual method, and many more eggs in a much smaller pan than my usual method. We really liked them!

It did feel a little funny to test a recipe as simple as scrambled eggs but I figured I’d give it a whirl and see if I learned anything new. I can’t really say that I did. They turned out perfectly fine but not a knock your socks off recipe but that’s because it’s so simple. I think quality of ingredients make the most difference. But this made a nice Saturday morning breakfast with bacon for us!

This recipe for scrambled eggs isn’t necessarily revolutionary but it is a good primer on how to use patience and low heat to achieve very creamy, luscious curds. They are, indeed, ‘custardy’ as promised. So many times I think that we rush the cooking of eggs over too-high heat, so this is a shift in mindset and a reminder to keep it low and slow for the best results. I used cream for the final enrichment and found it to be too rich and neutral in flavor. Next time I’m definitely be using butter!

These scrambled eggs tasted so decadent that you would never guess that the only ingredients are eggs and butter. I usually salt my eggs after cooking them, but the little bit of salt used while cooking and using salted butter made that unnecessary. Adding the eggs to a cold pan was new for me, but it worked like a charm. I didn’t know I needed one, but I have a new go-to recipe for scrambled eggs!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. Yes! Finally!

    An egg recipe which I would be able to follow. Outside of a traditional carbonara, eggs have been my Achille’s heel. I recently managed to get the huevos rancheros to be alright as far as the eggs are concerned (keeping the yolk still soft). But as I keep saying, continue cooking and learning new skills.

    And you will definitely need to add the cheese to this one.

    Whether or not you particularly like French cooking, it at least has to earn your respect. Few cuisines understand the art process from shopping up until garnish. Get them started young with this sort of recipe.