FOOD NEWS
The French Trick For Scrambled Eggs You Didn't Know You Should Use
By Meaghan Cameron
The French technique for scrambling eggs yields a creamy, consistent texture by cooking them over lower heat for a longer time to allow the eggs more time to set.
The low-and-slow method of making scrambled eggs makes a big difference and offers better control over texture, resulting in luxurious eggs rather than chunky, overcooked ones.
Mastering the French approach to scrambled eggs hinges on heat management. According to famed French Chef Jacques Pepin, the secret is to prevent the eggs from overcooking.
This can be achieved by using medium-low heat and continuously stirring, setting a bowl with the eggs over simmering water, or intermittently removing the pan from the heat.
It's essential to continuously stir the eggs so that small, delicate curds form, unlike the larger, firmer ones found in American scrambled eggs.
After the cooking process, Pepin kills the heat and adds a colder element, such as a few tablespoons of reserved scrambled egg or some cream, to stop the cooking.