Once you learn French style scrambled eggs in the morning will never be the same. While some Americans just whip the eggs with a fork, slop in a pan over high heat and flip them indulge once or twice, the French roe, coaxing the best flavor of them, ensuring the most romantic texture and then made available The soft, creamy honey on a plate.
Since French-style scrambled eggs was introduced into America, Americanshad a decidedly different perspective on the French-style breakfast scrambled eggs and more popular.
If you decide to make French-style scrambled eggs should know that the French do not really call it scrambled eggs "scrambled." They call them "excited", as in oeufs brouillés.
Oeufs brouillés? Sounds a bit 'mysterious, even romantic. Perhaps it is because it is especially if combined with a warm, soft butter baguette.
French Style ScrambledEggs
Ingredients needed:
2 knobs of unsalted butter, cold, diced pat
6 eggs (fresh from the barn, if possible)
3 tablespoons whipping cream
2 tablespoons caviar
In a double boiler, place a cup of water to boil in a pot, and then a pan over them, not to touch the water, and less heat. Place a piece of butter in the pan, and let it melt slowly. It takes a minute ortwo. During this time, beat the eggs until they are thoroughly mixed. Pour the eggs into the pan and slowly fold the eggs in half with a wooden spoon. Do not cut the dough, just keep folding. When the eggs look like small lumps all over again, add the remaining butter and continue to book.
When the eggs are still soft, but firmly remove, add heat, and cream. Fold gently several times until well mixed. O mixCaviar with eggs or place on a plate as a garnish.
Buttery baguette
Ingredients needed:
3 heaped tablespoons unsalted butter,
1 clove garlic
Chives, to taste
Scallions, to taste
Baguette
Mix unsalted butter with a clove of crushed garlic. A pinch of chives and shallots, and let the butter in two balls. With two plates, add a scoop of butter spread on each site and then a ballCaviar next to it, if you decide to put the caviar on the plate. Place a reserve baguette on each plate, room on the opposite side of the plate of eggs.
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