Special Gift Offer


Breakfast / Brunch

French-Style Small Curd Scrambled Eggs

Nutrition-packed, economical, and readily available, eggs really are incredible. And for perfectly cooked scrambled eggs every time, you just need to follow a few basic tenets. Often served on top of toast, these French-style scrambled eggs are almost custard-like. In a nutshell, low(ish) and slow(ish) is the motto to follow. And to form the small curds, stir a lot with a whisk.

Share Recipe


Test Kitchen Tip

The key to French-style, creamy, small-curd eggs is whisking the eggs constantly as they cook. While the eggs are still a little wet, but mostly formed into curds, add another tablespoon of cream, and one tablespoon chives, if desired. Again, the eggs should be a little wet looking when you serve them. The residual heat will cook the eggs thoroughly.


Whisk together eggs, 1 Tbsp. heavy cream, kosher salt, and black pepper.

Melt butter until foamy, then add egg mixture and follow the steps below for perfectly scrambled eggs.

Off heat, add an additional 1 Tbsp. heavy cream.


Whisk constantly to break up the curds. These will be slow to start, then the eggs will cook quickly.


Off heat, while the eggs are still a little wet, add 1 Tbsp. each cream (to stop the cooking process) and chives.

Nutritional Facts

Share Recipe:

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!


You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Breakfast / Brunch

Ham & Spinach Strata

Breakfast / Brunch

Buttermilk Biscuits

Breakfast / Brunch

Greens, Eggs & Ham