Grand’s Velvety Scrambled Eggs

One of the first things my Grandmother taught me how to cook in her kitchen were scrambled eggs.

My Grand use to tell me that the sign of any accomplished cook is one that can cook eggs to perfection in any style. And she was right. This little tried and true test is still being used by chefs seeking cooks who can past with flying colors in cooking eggs, simply yet sublimely.

You see, my Grand would remind me that scrambled eggs, cooked with great patience, will always have a texture like velvet and a taste that reminds you why you want to be alive.

Yes, it really is that simple in theory, and that is why my  favorite style eggs of all time  are the one’s my Grand use to make for us on Sunday mornings whenever we visited her during Spring Breaks and Summers in the country.

Now,  she did not have the fancy equipment that you would find in a modern 21st Century Kitchen. Even though it was the early 1970s, when she invited me into her sacred world, her kitchen, food was still being made as being made by hand, the old fashion way, as if it was 1865.

There was the wood burning stove, the heavy bottom cast iron pot, her whisk, her wooden spatula and her precious French made copper bowl.

The ingredients were eggs, cream, unsalted butter, salt, and white pepper.

In being a thoroughly “Modern Millie”….here is my version of my Grands, Luscious Velvety Scrambled Eggs…….

Yields 6 Servings

Prep Time:
Cook Time: 10
TOTAL TIME: 25 minutes

12 eggs
1/4 cup heavy cream
3 Tablespoons unsalted butter
Vegetable cooking spray
Sea salt (Fleur de sel)
Ground white pepper

You will need a large double boiler. If you do not have one, you can to make your own using a copper mixing bowl inside a saucepan. If you do not have a copper mixing bowl, a stainless steel mixing bowl will do just fine.This creates an indirect source of heat while the eggs are cooking.

Fill the saucepan with water and bring to a boil.

While the water is heating up, crack the eggs into a clean glass mixing bowl. Add the cream and whisk together, until the eggs and cream mixture  look foamy and light.

Cut the butter into small cubes and add to the cream and eggs mixture.

Lightly spray the copper  mixing bowl with vegetable cooking spray. You can also grease the mixing bowl with unsalted butter.

Place the the copper mixing bowl into the saucepan. Add the egg mixture.

Using a heat resistant rubber spatula, slowly and constantly stir the eggs from the outside of the bowl to the center. Once the eggs begin to set,  continue stirring slowly to create large, soft, cloud-like curds, as the eggs will turn a pale daffodil yellow. This is delicate step that sounds easy, but perfect scrambled eggs that are soft and custard-like with no brown color and is a sign of a really good cook! This crucial process takes about 10 minutes.

Remove the bowl from the heat. Season the eggs with white pepper and a really good quality salt, like fleur de sel.

Cook’s Notes:
For presentation, my Grand liked to use ground white pepper when cooking her velvety scrambled eggs, as a preference. Using black pepper or even cayenne pepper is perfectly fine.

For a variation and to add color to the eggs, you can add chopped fresh chives, parsley, dill or scallions to the dish.

You may also want to add cheese as a garnish.  The eggs will still be hot enough without having to add cheese to your bowl while cooking, which can make for  a sticky mess to clean up, later.

To make this a really powerful high protein meal, add a few slices of avocado on the side of the plate.



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