Julia Child’s Easy Scrambled Eggs for Kids
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 213kcal | Carbohydrates: 1g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 339mg | Fiber: 1g | Sugar: 1g