If the thought of French-style, soft scrambled eggs grosses you out, AVERT YOUR EYES NOW. This recipe today is alllll about those eggs. I’ve learned over time that people either love this style of scrambled eggs or hate them. I love love love them. There was a point that these constituted about 45% of my weekly diet.
The first time I was introduced to eggs cooked low and slow was in Chrissy Teigen’s first cookbook, Cravings. She has a recipe for Creamy Creamless Scrambled Eggs that are cooked (almost painfully) slow, all the while stirring away, to produce small, soft curds in a creamy custard-like emulsion of barely cooked eggs. I served them to company, not knowing that two of my guests hated eggs, but especially hated eggs that some might deem “undercooked.” Sorry to those people…you know who you are.
The second re-introduction to this style of egg cookery was through Ludo Lefebvre, who has an amazing French-style omelet (recipe coming to the blog one day) with a pale yellow outer shell and a soft, creamy interior. Between these scrambled eggs and that omelet, many a breakfast and lunch were had by me.
Fast forward to Ina Garten on Katie Couric’s podcast (literally the only reason I listened to her podcast) where she talked about cooking soft, creamy scrambled eggs with m-f’ing truffle butter. I’m dead. Lucky for me, that recipe made it’s way onto Food Network-I quickly bought some truffle butter, procured the freshest eggs I could find and set to making them. 
I added some sautéed mushrooms to the mix for even more flavor; you can use whatever you can find, whether it be standard button or cremini mushrooms or some exotic wild mushrooms. Make sure to serve this on toasted brioche…it just sends these scrambled eggs over the top. The combination of flavors is pure magic.
[tasty-recipe id=”37044″]
Where does the heavy cream come in? Doesnt say when/where to use it in the recipe but it’s on the list of ingredients. Also,should I let the eggs cook almost to a full omelet before stirring? Mine broke up into small fingernail size pieces
Hi Mike! Thank you for your questions and pointing out my error. The heavy cream should be added when you’re whisking the eggs in step 2.
As for the eggs, this be a little harder for me to diagnose, but I’ll try. The eggs should not be cooked to a full set (like an omelet) before starting to stir. Your heat should be on medium low; you can even go down to low to give yourself a little more wiggle room with time/temp. You can also use a whisk instead of a spatula to stir, though you’ll need to make sure you’re not using a nonstick pan if your whisk is metal. I’ve never tried this method, but I know it’s common when making French-style scrambled eggs. This may help keep your curds smaller. I don’t currently make videos, but I found an America’s Test Kitchen video demonstrating the technique here: https://youtu.be/TFmrNJI-mPY?si=qKPuiKD6tAT3Sd7T
The mushrooms on top were just a garnish I used for the photos, but you could absolutely slice a few for garnish and sauté them with the minced mushrooms.
Hope these suggestions help! Please let me know if I can do anything else.