1/2 Photos of French Scrambled Eggs
This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!
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- 1Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- 2When the water is simmering, place the top of the double boiler over the water.
- 3Add 1 tablespoon of the butter and heat until melted.
- 4Meanwhile, whisk the eggs in a medium bowl just until combined.
- 5Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- 6Pour into the double boiler.
- 7Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- 8To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
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Nutritional Facts for French Scrambled Eggs
Serving Size: 1 (188 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 248.8
- Calories from Fat 193
- Total Fat 21.4 g
- Saturated Fat 10.3 g
- Cholesterol 453.5 mg
- Sodium 141.5 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.7 g
- Protein 12.7 g