Scrambled eggs are a joy at any time of the day in my book. This scrambled eggs recipe is from celebrated food journalist Mireille Guiliano. It is a luxurious blend of eggs and heavy cream. This combination creates a fluffy, airy egg blend that is out of this world. Curl up with a nice cup of coffee and bask in the luxury of this fine egg extravaganza.

12 eggs

2 tablespoons butter, cut into small pieces

1/2 teaspoon salt

2 Tablespoons heavy cream

1. Fill a saucepan with 1 inch of water. Place over medium-high heat, and bring to a simmer.

2. Break the eggs into a double boiler insert and place on top of a simmering water bath.

3. Add the butter and salt and cook, whisking constantly, until the eggs thicken, small curds form, and they become very creamy, 5 to 6 minutes.

4. Immediately remove from the heat and stir in the cream, which will stall the cooking process and make the eggs even creamier.

Serve immediately.
 

Makes 6 to 8 servings.

Recipe courtesy of:

Guiliano, Mireille, The French Women Don't Get Fat Cookbook. New York: Atria Books, 2010.

Photo courtesy of bbcgoodfood.com. 

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That's a great attitude, I hope the incoming comments and suggestions are equally positive. I know I've said it in person, but for anyone reading the comments, its awesome!


publisher
www.skilch.com

Monday 12 March 2012, 17:16

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