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    You are in: Home / Breakfast / French Scrambled Eggs Recipe
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    French Scrambled Eggs

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on April 18, 2003

      Cooking scrambled eggs slowly makes a heck of a difference! Everything the man said in his intro LOL. If you have the time, do it this way. I wouldn't have thought about using a double boiler but now that I know about this method it will be used a LOT!

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    • on October 16, 2010

      Tasty eggs, but, in my opinion, not really worth the extra dishes and time. (Sorry, I'm a bit lazy.) The eggs were good, but didn't notice enough difference to make them this way all the time. Sorry. Fun to try! Made for Zaar Alphabet Soup Tag Game.

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    • on August 22, 2009

      You definitely need a double boiler. I tried a ghetto-double-boiler with a pot and a pyrex dish and it came out as a big pile of inedible goo.

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    • on April 02, 2009

      Very, very good. Unfortunately I don't think DH could even tell the difference. So I won't waste the extra effort on him--but will definitely treat myself. Thanks for posting yooper.

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    • on August 11, 2008

      I used a ghetto double broiler (sauce pan sitting on top of a pot of boiling water. It works if you don't have the real thing) I've never had eggs more delicious. :)

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    • on December 27, 2007

      Yooper, you should consider changing the name of this recipe to "Fabulous French Scrambled Eggs"! I agree with ElainAnne, they are 700 thread count! It didn't take any longer than frying them, but the taste had so much more depth. I used mignonette pepper & a dash of chervil to finish (both Penzey's). Bravo!

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    • on September 03, 2007

      Loved this recipe and so did my DGSs, I did not find it took any longer that regular scrambled eggs, specially as DGSs wanted to to the stirring. They came out so soft and fluffy, and since the first time we made these they have been requested x3, I've even gone out and bought a new double boiler just to make sure I'm prepared for this. I've also added graded cheese and sauted onions as they were just about done and that was well recieved. Thanks for a wonderful recipe that has already become a regular weekend breakfast with my family.

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    • on May 18, 2007

      I had breakfast for dinner last night, and it was wonderful! Compared to scrambled in a fry pan, well what can I say.... it's like 700 thread count sheets compared to muslin. Quite luxurious and well worth the extra effort. Made for Alphabet Soup game. Thanks yooper!

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    • on April 29, 2003

      This is really an Excellent recipe! It might take a little elbow grease but it was well worth it. They were just like you said, "creamiest, richest and most lucious tasting scrambeled eggs ever" I didn't have a double boiler so I made a double boiler using the two pot method, one pot inside another pot of simmering water. They turned out wonderful! Thanks yooper..

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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
    77%
    Total Fat 21.4 g
    33%
    Saturated Fat 10.3 g
    51%
    Cholesterol 453.5 mg
    151%
    Sodium 141.5 mg
    5%
    Total Carbohydrate 0.7 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.7 g
    3%
    Protein 12.7 g
    25%
    Detailed Nutrition Values About Nutrition Info
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