Imen Dridi This delicious Julia Child scrambled eggs recipe is rich, creamy, and incredibly easy to make. With just a few simple ingredients, you can create soft, buttery eggs perfect for breakfast or brunch. The key is gentle cooking and constant stirring, giving you restaurant-quality eggs in minutes. Enjoy them on toast or with your favorite toppings!
Ingredients Needed
- 4 large eggs
- 1/8 teaspoon kosher salt (or more to taste)
- 1/2 tablespoon unsalted butter or olive oil
How To Make Scrambled Eggs
- Melt the butter: In a medium non-stick pan, melt the butter over medium-low heat until it starts to bubble.
- Whisk the eggs: Crack the eggs into a bowl, add salt, and whisk until well blended. Let the mixture sit for 5 to 10 minutes.
- Start cooking: Pour the eggs into the pan and immediately use a silicone spatula to swirl in small circles without stopping. Continue until the eggs begin to thicken and small curds form, about 30 seconds.
- Form larger curds: Switch to long sweeping motions across the pan until you see larger, creamy curds, about 20 seconds.
- Finish cooking: When the eggs are softly set and slightly runny in places, remove the pan from the heat and let them sit for a few seconds to finish cooking.
- Serve: Stir one last time and serve immediately with extra salt, black pepper, and fresh herbs if desired.
Recipe Tips
- Use low heat: Cooking on low heat keeps the eggs soft and creamy. High heat can make them dry and rubbery.
- Whisk well and let rest: Whisking makes the eggs fluffy, and resting for 5–10 minutes helps them cook evenly.
- Keep stirring constantly: Small circles create tiny curds, and long sweeps make them creamy. Don’t stop stirring!
- Remove from heat early: The eggs will keep cooking from the pan’s heat, so take them off when slightly runny.
- Use fresh butter: Butter adds richness and flavor, so don’t skip it or replace it with margarine.
How To Store & Reheat Leftovers
- Refrigerate: for the eggs to cool, then put them in a sealed container in the fridge. Eat them within 2 days and warm them on low heat.
- Reheating: Warm them in a non-stick pan over low heat for about 2–3 minutes, stirring gently. You can also microwave them in 10-second bursts, stirring in between to keep them soft. Avoid high heat to prevent dryness.
Nutrition Fact
Serving Size: 1 serving (approximately 100 grams)
- Calories: 148
- Total Fat: 10.2 g
- Saturated Fat: 3.3 g
- Cholesterol: 375 mg
- Sodium: 142 mg
- Potassium: 138 mg
- Total Carbohydrate: 1.6 g
- Dietary Fiber: 0 g
- Sugars: 1.6 g
- Protein: 9.9 g
More Julia Child Recipes:
Julia Child Scrambled Eggs
Description
This delicious Julia Child scrambled eggs recipe is rich, creamy, and incredibly easy to make. With just a few simple ingredients, you can create soft, buttery eggs perfect for breakfast or brunch. The key is gentle cooking and constant stirring, giving you restaurant-quality eggs in minutes. Enjoy them on toast or with your favorite toppings!
Ingredients
Instructions
- Melt the butter: In a medium non-stick pan, melt the butter over medium-low heat until it starts to bubble.
- Whisk the eggs: Crack the eggs into a bowl, add salt, and whisk until well blended. Let the mixture sit for 5 to 10 minutes.
- Start cooking: Pour the eggs into the pan and immediately use a silicone spatula to swirl in small circles without stopping. Continue until the eggs begin to thicken and small curds form, about 30 seconds.
- Form larger curds: Switch to long sweeping motions across the pan until you see larger, creamy curds, about 20 seconds.
- Finish cooking: When the eggs are softly set and slightly runny in places, remove the pan from the heat and let them sit for a few seconds to finish cooking.
- Serve: Stir one last time and serve immediately with extra salt, black pepper, and fresh herbs if desired.
Notes
- Use low heat: Cooking on low heat keeps the eggs soft and creamy. High heat can make them dry and rubbery.
- Whisk well and let rest: Whisking makes the eggs fluffy, and resting for 5–10 minutes helps them cook evenly.
- Keep stirring constantly: Small circles create tiny curds, and long sweeps make them creamy. Don’t stop stirring!
- Remove from heat early: The eggs will keep cooking from the pan’s heat, so take them off when slightly runny.
- Use fresh butter: Butter adds richness and flavor, so don’t skip it or replace it with margarine.
Julia Child Scrambled Eggs
