Bonjour and welcome to Omelette Recipes! Today, we’ll be looking at how to make the perfect French Scrambled Eggs. These eggs may seem simple, but they require the right technique and ingredients to achieve a soft, creamy and velvety texture. French Scrambled Eggs are a classic dish that can be enjoyed for any meal of the day. So, let’s get started and learn how to make this delicious dish step by step. We’ve made this french scrambled eggs recipe easy to follow 👨🍳.
- 4 eggs
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Crack the eggs into a bowl and whisk together with the heavy cream until well combined.
- In a non-stick skillet, melt the butter over medium heat.
- Once the butter has melted, pour in the egg mixture.
- Using a rubber spatula, continuously stir the eggs over low heat until they begin to form curds.
- Once the eggs are cooked to your desired doneness, remove the skillet from the heat.
- Serve immediately and season with salt and pepper to taste.
How long does french scrambled eggs last in the fridge?
When it comes to storing French scrambled eggs in the fridge after cooking, it is recommended that you consume them within 48 hours to ensure their freshness and safety. After cooking the eggs, allow them to cool before placing them in an airtight container or resealable bag. Be sure to label the container with the date of preparation to keep track of their freshness. When reheating the eggs, be sure to heat them thoroughly to an internal temperature of 165°F to ensure that any bacteria that may have grown is destroyed. It is important to note that the texture and flavor of the eggs may deteriorate after a day or two in the fridge, so it is best to consume them while they are fresh.
Low calorie french scrambled eggs recipe substitutions
To make this French scrambled eggs recipe lower calorie, a few substitutions can be made. Firstly, you can use low-fat milk instead of heavy cream to reduce the calorie count. Secondly, you can use a non-stick cooking spray instead of unsalted butter to avoid adding extra calories. Finally, you can reduce the number of eggs to two and add some egg whites to maintain the volume while cutting down on calories. With these substitutions, you can have a delicious and satisfying breakfast that’s lower in calories.
What to serve with a french scrambled eggs?
French scrambled eggs are a delicate and luxurious breakfast dish, so it’s best to serve them with simple and light sides. Freshly baked croissants or toast with butter and jam are classic choices. Sliced fresh fruit, such as berries or melon, can also add a refreshing touch. If you want to make a heartier breakfast, you can serve the scrambled eggs with crispy bacon, sautéed mushrooms, or roasted tomatoes. Just make sure not to overcrowd the plate and let the eggs shine as the star of the dish!
Whats the best sauce for a french scrambled eggs?
The best sauce for French scrambled eggs is a good quality Hollandaise sauce. The rich and buttery flavor of the Hollandaise sauce complements the creamy texture and delicate flavor of the scrambled eggs. This classic French sauce is made with egg yolks, butter, lemon juice, and a touch of cayenne pepper for a slight kick. To prepare, use a double boiler to whisk the egg yolks until frothy and slowly mix in melted butter until the sauce thickens and becomes smooth. Drizzle the Hollandaise sauce over the scrambled eggs and enjoy a classic French breakfast dish that is decadent and elegant.
French scrambled eggs health benefits
French scrambled eggs can be a healthy breakfast option. Eggs are high in protein and contain important vitamins and minerals such as vitamin D, calcium and iron. Additionally, with the French method of scrambling eggs, the use of butter and cream is minimal, making it a lower calorie option. However, it is important to note that excessive consumption of eggs may lead to high cholesterol levels. If you are looking for an alternative, a healthier option could be to make a vegetable and egg white omelette with spinach, bell peppers and onions.
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