Julia Child's Scrambled Eggs

This fine Monday morning, the last week of our school holidays I might add, I thought I would show you my favourite recipe for scrambled eggs.

For years, scrambled eggs were a hit or miss affair with me. I never used a recipe. Sometimes they were great. Other times not so great.

Once I tried Julia Child's recipe, I haven't looked back. Though it is very simple, she is very particular about her amounts and methods. But, once memorised, you will be set.

Her recipe calls for 8 eggs and I usually use 8 to 10 eggs (slightly increasing the other ingredients if using the 10) for our family. This morning we are only doing 4 eggs which gives a medium sized serving for 2. Ironically, our Julia will not eat eggs.



Here it is:


Julia Child's Scrambled Eggs
 (serves 2)

4 eggs
salt and pepper
2 teaspoons milk
1 Tablespoon softened butter
1 Tablespoon cream

Smiley face optional - I swear this was unintentional!

Beat the eggs in a bowl with the seasonings and milk, using a wire whisk, until just blended.

Smear the bottom and sides of a pan with the butter and set over moderately low heat. Stir slowly and continually. (I like to use a flat wooden spatula for this).

Slowly it will thicken into a custard. Stir rapidly, moving the pan on and off the heat if you need to. When they are almost the consistency you want, remove from the heat, as they will continue to thicken slightly.

As soon as they are the right consistency, stir in the cream, which will stop the cooking.

Best served on buttered toast.

And completely frugal if you have your own chickens (or a generous neighbour, as in our case!)

(Recipe aside don't you love Julie and Julia?)


Wishing you a pleasant Monday.