Make scrambled eggs à la française
Oddly enough it was my grandmother, a master of Chinese home cooking, who taught me how to make French-style scrambled eggs, a method of cooking eggs that yields a super soft and creamy texture that’s almost like a custard.
When I was five or six I asked my grandma how to make the eggs in the style of my favourite restaurant dish: McDonald’s Big Breakfast platter. Without saying a word, grandma went to work, whisking the eggs and adding a splash of water before cooking the eggs over a low heat and constantly stirring, allowing the eggs to gently set and create soft curd. Obviously, they didn’t taste like the eggs McDonald’s made; they were better.
Grandma passed away long before it occurred to me to ask her where she learned how to cook eggs like that, but since then it’s how I make scrambled eggs at home. I only learned recently that there was a name for this technique: French scrambled eggs. Some prefer a more liquidy texture similar to a thick pancake batter, but I prefer large, velvety curds that I can pick up with a fork or spoon. It goes great with crusty bread and smoked salmon, or anything that has a salty, briny taste that contrasts the rich, velvety texture of the eggs. While some online recipes for French scrambled eggs say they take longer than the regular scrambled eggs, it’s really just an extra five minutes of cooking time that will truly improve your egg game.
Smoked Salmon and French-style Scrambled Eggs Sandwich
3 Star Tested 1/2 cup (125 mL) arugula 1 tsp (5 mL) apple cider vinegar Kosher salt and pepper, to taste 3 large eggs 2 tbsp (30 mL) water 1 tbsp (15 mL) unsalted butter 1 ciabatta bun or demi baguette, sliced in half 2 oz (60 g) smoked salmon, about 3 slices In a small bowl toss arugula with cider vinegar. Season with salt and pepper to taste. Set aside.
In a small bowl, whisk together eggs and water. Set aside.
In a medium-sized skillet, melt butter over medium-low heat, swirling pan to evenly melt butter.
When the butter starts to bubble, add whisked eggs.
Using a spatula, gently swirl and push eggs around pan constantly, allowing eggs to slowly thicken to a consistency similar to silken tofu, about 5 minutes. Remove from heat. Season with salt and pepper to taste.
Assemble sandwich by layering arugula, eggs and smoked salmon. Serve immediately. Makes 1 serving.