Food You Can Eat: Soft Scrambled Eggs

Scrambled eggs the French way

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I don’t think this has ever been covered in FYCE. This is a good and different take on scrambled eggs. It’s an old French method: there’s a somewhat elaborate recipe for it in the Alice B. Toklas Cookbook. They called it Eggs Francis Picabia and it involves pistachios and puff pastry. Here’s the recipe, adapted somewhat, if you want to try it:

But this is the easy way. This serves two but we’re ravenous in the mornings.

6 large eggs

1 1/2 tbsp. cream or creme fraiche


Room temp butter, about 2 tbsp./ 1/4 stick, you can cut this into small bits so it’ll melt faster (the eggs take a little longer than traditional scrambled eggs and you’ll be starving so I recommend that you do this.)

Whisk the eggs, the cream, and a few shakes of salt together in a bowl. In a skillet over very low heat melt the butter. Add the eggs and keep the heat very low. Stir the eggs constantly. Make sure all the egg is cooking, albeit slowly. After about 10 minutes the eggs should be cooked and not runny. If they’re not, turn up the heat a little but you don’t want them to get as firm as our more popular scrambled eggs. Divide and move to two plates.

You might find these to be a little bland but don’t be tempted to add anything, like mushrooms or what have you. You can add more salt and some pepper if you want, or top with chives. My favorite way to serve these is on toasted English muffins with a side of cantaloupe but you do you.

By the way, you use soft scrambled eggs when you make tamagoyaki, a Japanese rice bowl. You add a little sugar and soy to the eggs, top them with nori, and serve with or over white rice.



  1. What a good recipe, Cousin M. I may have already mentioned somewhere in FYCE that I have a French cookbook recipe that is very similar, but adds a tablespoon of white vermouth to the pan with the butter. It also works well for a fried egg; just spoon the hot butter/vermouth over the yoke to cook it. I rarely make eggs because the carnivore won’t eat them,

    • I have a whole set of Italian cookbooks divided by theme, so one for meats, one for vegetables, one devoted exclusively to pasta (of course) etc. It’s where the upcoming Pasta Alfredo Predecessor FYCE came from, and also where that “takes three days” rabbit recipe I alluded to in a comment came from. I’ll have to flip through those and post a recipe or two. Most of them assume you have a LOT of time on your hands (I do) and that cooking and eating is a very important part of your life (it is) but I’ll see if I can find one or two of the simpler ones I’ve made.

    • What?????????????

      How does the carnivore not enjoy egg dishes?

      It boggles the mind.

  2. I do eat eggs. Once they transformed themselves into cookies and cake.

    • There’s a very old, popular hangover cure where you put a raw egg into something, orange juice, milk, seltzer, it varies. Apparently it doesn’t work but it shows up in all kinds of screwball comedies from the first half of the 20th century. Imagine trying to choke that down.

  3. 6 eggs feeds two?
    feeds one here (usually as a leftover removing frittata)

  4. Good scrambled eggs aren’t difficult to make, but most people rush them and they get tough. I’ve always added cream to mine, I didn’t know I was fancy
    I’ve had Tamago sushi but never as a bowl. I’m going to have to give that a try. 

      • Awww, thanks * blushes*

    • A lot people don’t like the eggs this method produces, believe me. I love it because the eggs almost melt in your mouth, but I know people who let the eggs go so long they brown and crisp in places and to them that is the best part. 

      • I’m one of those people who can’t deal with eggs this way–they feel like they haven’t been cooked and I’m just eating runny whites.  No, thank you.  My mother used to make them this way all the time when I was a kid and it was everything I could do to choke them down.

        That being said, I don’t cook my eggs into oblivion–only to the point where they are actually done, but before they start showing brown spots.

        • @butcherbakertoiletrymaker I made your Hungarian Mushroom Soup last night for dinner. So good! I had a small bowl today for lunch. It’s one of those foods that tastes even better the second day. 

          • That’s been a crowd favorite ever since my first marriage.  I’ve found that pretty much all soups have that thing where they taste better the next day after they’ve had a chance to sit overnight and let the flavors really blend together.  I made French Onion last week and the first day it was kind of blah, but after that it was “holy shit, this soup is excellent.”

            • I made it last weekend…once again, someone will not even try it, but I am looking forward to it this week. Someone can eat a can of Dinty Moore Stew instead (by choice).

              • Wait, he wouldn’t try the mushroom soup?  Did you tell him there aren’t any eggs in it?

      • Yep, I like eggs cooked low and slow; my wife likes them nuked from orbit. Every once in a while I have the time/energy to split the difference and do them both ways, but more often I just yank mine out a little before hers so they’re not overcooked (but it’s not as good as this method.)

        • That’s what I do when making scrambled eggs with Mrs. Butcher–but most of the time I do an omelette which means she gets the eggs the way I make them.  I make up for it by giving her disgusting, floppy bacon.

    • Agreed. I’ve got several scrambled egg recipes I used when I was dieting (and will again) and one of the primary things they recommended was to cook them s l o w l y. It’s hard when you’re trying to eat breakfast and get to work, but if you have the time to slow-cook the eggs it’s a huge improvement. 

  5. When I was laid up after a hospital stay a few years ago, my daughter came to stay with me and made me soft scrambled eggs.  They were the most delicious eggs I ever had, but I just don’t have the patience to stand at the stove stirring them.   I would like some more of those eggs right now, in fact.

    • Have you ever made risotto? You stir so much and for so long you almost go into a trance state. I should remember this when I have trouble falling asleep. “I know, I’ll make a big batch of cheesy risotto! That’ll do the trick!”

  6. Since it is late (for this thread) and it is my post and I am so, so bored, can I offer another architectural critique? 

    You have bought Winfield Hall in a discreet, off-market transaction and via a purpose-created LLC you have. Over the last few months you have run into another couple socially and they seem nice enough. They have invited you to stay for the weekend at their place in the Hamptons (they should have said “out east”) but you overlook this and agree. You don’t have a place in the Hamptons; you have a family vacation compound in coastal Maine. Your driver, who has been with your family for 47 years and is almost like a member of the family, Henry or Harry or whatever his name is, takes you to the address provided. As you pull up you ask Hal or whatever to turn the car right around but to your astonishment your hosts are standing outside waiting for you, as if they were staff or something. You are about to spend a weekend in the house of horrors.


    A Hamptons property on Duck Pond Lane hit the market for $35 million today — and that price includes a $1 million TV. 

    The just-built (-3) Southampton (+2, Southampton is not the richest of the Hamptons, but it’s the most prestigious) home, at 63 Duck Pond Lane (+1, sounds good), is owned by developer Yale Fishman, president of Hamptons Luxury Estates. (A big -3, because it’s owned by a developer and the company name reeks of vulgarity and overreach).

    It comes with an elevator (+1) — completed on July 1 (-1) — and an indoor movie theater that seats 12, (I’m giving the indoor movie theater a +2 because a lot of Hollywood types spend time in the Hamptons. Candice Bergen just unloaded a place in the Hamptons and I bet hers had one. Plus there’s one in the White House) which is in addition to the outdoor million dollar TV (-10).

    There’s also a gym (+2; there was one aboard the Titanic, for first class passengers only) with a Peloton bike and a Peloton treadmill (no points awarded).

    The million dollar TV (again, -10) seats 12 around an outdoor firepit (+1 because those are fun.) It’s 18-feet wide and 8-feet tall. (How many times do I have to say this? -10.)

    “It’s hydraulic, and comes out of the ground, like something you see at Universal,(“like something you see at Universal.” Now it’s -12) notes broker Shawn Elliott, of Nest Seekers International (-1, terrible name), who is listing the home with Peggy Zabakolas, star of Netflix’s “Million Dollar Beach House.” (-3)

    “If it starts raining, it immediately drops down into its vault,” (still -12) Elliott added. 

    The nine-bedroom (+1), 12-bathroom (+1), smart-wired (-3) home is 16,032 square feet (+2), near (-2, “near”, not “on”) Cooper’s Beach. (Sliding scale here. Is access to Cooper’s Beach restricted only to, say, a dozen nearby homeowners? The entire town of Southampton can just show up with permits? Is it, God forbid, a public beach?)

    The first floor features a foyer (+1) with 20-foot ceilings (+1), and a great room (-2) with a marble fireplace (+1, but it’s probably…well, at least they tried).

    There’s also an open chef’s kitchen (-2; the “chef” should neither be seen nor heard) and lots of windows (+2) to flood the property with light.

    Downstairs, there’s an 1,100-bottle wine cellar (+4) with an inlaid stone floor (+1), an indoor basketball court (-2) and the gym, theater and spa (+1), which comes with a steam room and sauna (make that +2 then).

    Outside there’s a pool (+2), fire pit, spa, sunken (-1) tennis court (+2), and a 1,200-square-foot pool house (+3).

    The home also boasts zoned thermostats, hydronic radiant-heated floors, a dehumidification system, a solar panel energy system, back up generator, an ultraviolet/ozone sanitization system (all of this combined: -4) and a three-car garage (+1) with an electric charging station (no points because you have no idea what an electric charging station is or does).




    • Minor quibbles, @matthewcrawley!
      That “Chef’s” part of the kitchen *should* get a +2 if the range is Wolff, Vulcan, or similar, with a 6-burner capacity (perhaps an extra .5 or more, if it’s the 6-burner *and* a flattop!😉)
      And regarding that “no points” for the charging station–i believe you may perhaps have forgotten that (slightly gauche, YES!) modern “status” symbol known as a Bentley, Porsche, or Ferarri?😉
      Also, there should be at least a -10, !perhaps more!), for the attempted murder-machine–what with the listing of that Peloton Death Trap… I mean Pelton Treadmill! (😬😳🥴😱)

      • Good points all! But you, resident of Winfield Hall, are being ferried around in a Volvo station wagon at least 10 years old that you use for “trips to the country.” 

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