Julia Child’s Hack For Luscious Scrambled Eggs Without Any Cream
NEWS
By HILARY WHEELAN REMLEY
Chef, cookbook author, and television personality Julia Child has a tip for those who prefer a soft scramble, yielding creamy eggs instead of a firm texture.
In an old PBS episode, alongside friend and fellow chef Jacques Pépin, Child demonstrated her method by whisking the eggs in a bowl before cooking and reserving a portion.
Once the scramble was nearly finished, she poured the reserved eggs into the pan. This stops your eggs from overcooking, and will also, as Child says, “cream up” your eggs.
The reserve portion won’t cook as much as those in the pan but will produce more of a bite than simply adding cream, as the proteins in eggs uncurl under heat, forming structure.
Child also avoided preheating the pan and chose to butter it before adding the eggs. She then turned on the burner at low to medium heat, ensuring a velvety texture without burning.
Throughout the process, the celebrity chef constantly stirred the eggs and incorporated softened butter at the end to enhance creaminess, resulting in delicious scrambled eggs.
