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.

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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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