Scrambled Eggs the French Way, as taught by Jacques Pepin

1 serving


  • 2 or 3 large eggs, preferably home raised
  • Salt and freshly ground pepper
  • 1 tablespoon or more unsalted butter
  • 1 to 2 tablespoons heavy cream

Special equipment:

  • A 2- or 3-quart heavy saucepan
  • A medium wire whisk

Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk. Place the saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides. When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps. Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.

Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.

Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate. Serve immediately with a garnish of your choice, such as a few shavings of black truffles.