Key Points:
– Reserve two tablespoons of raw beaten egg to add at the end of cooking.
– The extra eggs cook in the pan’s residual heat, resulting in a creamy texture and preventing dryness.
Struggling to fit in a proper breakfast amidst the chaos of motherhood, I often resort to quick fixes like bars or frozen waffles. But come mid-morning, I indulge in what I like to call “mom brunch” with a comforting plate of scrambled eggs.
While I’ve experimented with various egg-scrambling tricks, Julia Child’s approach, as detailed in “The Way to Cook,” stands out as a game-changer. By gently cooking most of the eggs with butter and adding the reserved portion towards the end, she achieves perfectly soft and custard-like curds.
To finish off my Julia-inspired scramble, I sprinkle some fresh chives and serve it atop toasted sourdough. Child’s optional suggestion of a touch more butter and a splash of heavy cream takes the dish to new heights, emphasizing her belief that fat enhances flavor.
In summary, Julia Child’s simple yet effective method exemplifies her talent for elevating everyday dishes without the need for elaborate techniques or ingredients.
