Like most things in French cooking, French scrambled eggs are defined by their rich, luscious flavor according to Cook’s Illustrated. This can come from the extensive use of butter that would make Julia Child proud, but Cook’s Illustrated found that it isn’t always necessary. Instead, the rich flavor came from slow cooking on low heat which usually features cooking times well over ten minutes. Make no mistake, this style of eggs is for the patient, but it is one of the best ways to have a restaurant-quality breakfast at home.
Cook’s Illustrated says that when you’re finished cooking though, you’ll have tiny, delicate curds throughout a rich, yellow sauce perfect for serving over toast. While most will reach for a frying pan when preparing this version, Jamie Oliver prefers using a bain Marie to give the eggs a truly gentle cooking time. Serious Eats adds that this slow cooking time doesn’t mean you can ignore your eggs as they cook. You’ll need to return frequently and stir the eggs to continue breaking up the curd as it starts to form. This will also result in a flatter, soupier-looking scrambled egg. By stirring these eggs so much while they cook, it doesn’t form the same structure which means that they will appear mostly liquid, and won’t have any pockets to trap bubbles of air and gas inside.