Food & Cooking Recipes Breakfast & Brunch Recipes French-Style Scrambled Eggs 4.3 (19) Add your rating & review Rich and creamy, this is a seriously upgraded scramble. By Eric Ripert Eric Ripert Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Servings: 1 This recipe for French-style scrambled eggs comes from Eric Ripert chef and co-owner of Le Bernardin in New York. Creamier and richer than an American-style scramble, the eggs are cooked just until they thicken up but not long enough to form fully distinct curds. They’re seasoned simply with salt and pepper and get a mild, onion-y touch from fresh chives. To make the scramble, you’ll melt butter in a saucepan—not a skillet—until foamy, then add beaten eggs. Whisking constantly, you’ll cook them until they just begin to set before whisking in heavy cream or milk and minced chives. Serve these custardy eggs for breakfast, brunch, or even a light dinner alongside a green salad. 24 Breakfast Recipes With Eggs That Are Sure to Satisfy Equipment for Making French Scrambled Eggs Small saucepan: While you may be accustomed to scrambling eggs in a frying pan, this recipe calls for a saucepan instead. The higher, straighter sides allow you to constantly whisk the eggs as they gently cook, preventing them from being exposed to too much direct heat. For best results, use a 1- to 2-quart saucepan or sauté pan. Whisk: You'll need a whisk for both beating the eggs and keeping them moving as they cook. We recommend using a sturdy metal one here as opposed to a more flexible silicone whisk. The Right Way to Crack EggsCracking eggs on a flat surface like your counter instead of the side of a bowl makes it less likely that bits of shell will end up in your scramble. If a piece of shell does make it in, remove it with one of the shell halves or wet your finger before using it to fish out the shell. Ingredients 3 large eggs, lightly beaten Salt and pepper 1 tablespoon unsalted butter 3 tablespoons whole milk or heavy cream 1 tablespoon chopped chives 2 slices country bread, toasted Directions Beat eggs; melt butter: In a small bowl, lightly beat the eggs; season with salt and pepper. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking; Add eggs and cook, whisking, until they begin to set Whisk in remaining ingredients and serve: Gently whisk in milk and chives. Remove from heat and serve with toasted bread. What to Serve With French Scrambled Eggs These soft and creamy scrambled eggs need little more than a slice or two of toast. If you want to round out the meal further, add fresh fruit, breakfast potatoes, or your favorite breakfast meat. To serve the scramble for lunch or dinner, a lightly dressed green salad and some crusty baguette would complement them beautifully. More Scrambled Egg Recipes to Try: Corn-Tortilla and Egg Scramble Martha's Scrambled Eggs Bacon, Potato, and Swiss Chard Scramble Perfect Scrambled Eggs Scrambled Eggs With Mixed Herbs Originally appeared: The Martha Stewart Show, Episode 7128 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.