Scrambled Eggs

Adapted from Mastering the Art of French Cooking, 40th Anniversary edition, by Julia Child, Louisette Bertholle, Simone Beck

These are the best scrambled eggs I have found. The secret is two-fold: a small amount of liquid to blend the yolks and the whites and starting the process in a cold pan and cooking them slowly. This way the protein doesn’t toughen and make them unpleasantly rubbery. I actually find that using water as this blending agent gives a better result than the milk but I offer the option.

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Serves 2 (can easily be doubled or tripled for more people)



3 eggs

1 ½ tsp. water or milk (1/2 tsp. per egg used)

1 Tbsp. softened butter

1 Tbsp. softened butter or cream



1.          Crack the eggs into a bowl and use a wire whisk to beat the eggs, liquid and seasonings for 20 – 30 seconds.

2.          Smear the bottom and sides of a heavy weight skillet small enough to keep the eggs at a depth of 2/3 to 1 inch. Pour in the eggs and set over low heat.

3.          Using a spatula, stir slowly and continuously until the eggs start to thicken into a custard. Keep stirring, moving the pan on and off the heat as required until the eggs have almost thickened to the consistency you desire. Remove from heat as they will continue to thicken slightly.

4.          When you get them to just the stage you like, stir in the second tablespoon of butter or cream. This will halt the cooking process.

5.          Check seasoning and adjust to taste before tipping out onto a warmed plate. Decorate with parsley, and serve.