STOP Frying Eggs the Old Way — Try This Old French Trick

For sixty years I never fried an egg the way the rest of the world does, and my neighbors never could figure out why mine came out so soft. No screaming hot pan. No grease. Just the slow, gentle French way of cooking eggs until they are creamy and tender, and one last cold thing I stir in at the end that makes all the difference. In this video I'll show you, step by step, how my grandmother made eggs on our farm in France: why a hot pan is the one thing an egg cannot forgive, the little dance you do with the pan, and the secret to eggs that are silky and rich without ever being greasy or rubbery. And at the end, a second little dish for a slow morning: œufs en cocotte, eggs baked gently in cream. A quiet word on safety, because I care about you: cook eggs until they are soft but fully set, never runny (egg dishes should reach 160°F on a thermometer). If you are cooking for a small child, someone unwell, or if you are getting on in years, cook them all the way firm or use pasteurized eggs. Keep your eggs in the refrigerator at 40°F or below. Tell me in the comments who taught you to cook, and how your own mother made her eggs. I read every one. #frenchcooking #scrambledeggs #oldfashionedcooking