After I saw Julie and Julia this summer, I decided I had to get Julia’s cookbook, which has been on my cookbooks-to-buy list for years. I’ve also been watching her show, The French Chef, on DVD. Such fun! Julia Child took such pleasure in food, which is something I strive to do every day. We all have to eat, so it might as well be good. Why waste a meal on something that’s not really very good? I finally got Julia’s cookbook because my mom sent me Julia Child’s Mastering the Art of French Cooking, and so far I’ve made a few of the basic recipes.
First on my list was scrambled eggs. The book has a great chapter on eggs, and I haven’t been brave enough so far to try poaching an egg…I bet it indeed is harder than it looks. Scrambling, on the other hand, is not hard, even when Julia Child does it. It seems that Julia’s secret to scrambled eggs is all about cooking temperature. Her recipe recommends a stove temperature of medium low, while I have been known to cook away at medium to medium high. The result of the lower temperature is, yes, a bit longer cooking time, but also much creamier eggs with an almost velvety texture. Wow! The ingredients here are as simple as can be, the key is really the technique. The amounts and ingredients I provide below are not exactly from the cookbook, but just about.
Ingredients (for one)
2 eggs, beaten with a bit of salt and some pepper, and 1 tsp of water (1/2 tsp per egg)
1/2 tablespoon butter
chopped fresh parsley
a splash of heavy cream
First, beat the eggs with a pinch or two of salt and some pepper.
Heat the butter in a skillet over medium low heat, until it’s melted and foams a bit.
Then, add the eggs. It won’t appear that the eggs are doing anything for a few minutes. After 2 or 3 minutes, they will look about like this:
At this point, start stirring every 30 seconds or so. After a few more minutes:
Here, they are done:
The last step is to splash your eggs with a bit of heavy cream (not really necessary, but so decadent!). Alternatively, you can give your eggs a bit of butter to finish. Then, add about 1 or 2 tablespoons of chopped fresh parsley. You can cook the eggs over higher heat to cook faster, but you won’t get the same silky texture!