French Eggs Recipes

FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

FRENCH EGGS

Steps:

• Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
• Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
• Sprinkle each with 1/2 tsp tarragon and parsley.
• Cover each dish tightly with foil.
• Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
• Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
• Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

CREAMY FRENCH EGGS

Steps:

• In a small bowl, add eggs, Dijon mustard, 2 tablespoons heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
• In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
• 10 minutes later, add cheese and the remaining 2 tablespoons cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
• Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings.

FRENCH SCRAMBLED EGGS

Steps:

• Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
• When the water is simmering, place the top of the double boiler over the water.
• Add 1 tablespoon of the butter and heat until melted.
• Meanwhile, whisk the eggs in a medium bowl just until combined.
• Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
• Pour into the double boiler.
• Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
• To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.