Astuce

Use a small pot rather than a skillet for French-style scrambled eggs. It’s pointless to cook less than 6 eggs; in fact, the larger the quantity, the better the scramble. For each egg, add 1 tsp of water, 1/8 tsp salt (I think less) and ½ tsp butter to your bowl of eggs. Beat mixture lightly, using a wooden spoon; use a whisk for scrambling. Scramble the eggs over low heat, whisking all the time. When the mixture begins to coagulate and form lumps, begin a little dance of removing your pot from the heat and replacing it, scraping the bottom and the sides with the whisk to detach particles that form there. If you loosely scramble 6 eggs in less than 9 minutes, you’ve not done it properly. For richer scrambled eggs, stir in 1 tsp each cream and butter per egg at the end of cooking.