THE BEST SCRAMBLED EGGS

by Auguste Escoffier (and a tweak or two from J | T | o | B)

Oeufs Brouilles - Scrambled Eggs

This method of preparing scrambled eggs is undoubtedly the best, always bearing in mind that they should not be overcooked but be kept soft and creamy.

In the old classical kitchen scrambled eggs were always cooked au Bain-marie as this guaranteed that they were cooked perfectly; but this was a time consuming operation. They may be cooked more quickly by using direct but gentle heat as a gradual cooking process is essential for obtaining the desired soft, smooth texture.

 

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