NEVER Scramble Your Eggs Again, Try This Old FRENCH Trick

🥚 Forty years of dinners I got right, for one or two, set down in one book Link In Top Comment! This is how to make soft scrambled eggs the way a Frenchwoman taught me in the back room of my shop, and once you have eaten French scrambled eggs you will not go back to the hot pan. Creamy scrambled eggs are not a restaurant thing and they are not a chef thing. They are a low burner, a small pan, cold butter and about eight minutes, and there is one old French trick at the end that does most of the work. Everything here is sized for cooking for one or two, which is how I cook now. Soft eggs note: if you are older or have a weakened immune system, use pasteurized eggs or cook them a little firmer. Vivian