Anyone who knows me knows I’m fascinated by all things French. Watching Funny Face’ (1953) with Audrey Hepburn when I was little did it for me. Ah, France! I love everything about her from the music, the fashion, the messy French-girl hair, the natural seemingly barefaced makeup, the art of seduction, the films especially ‘Queen Margot’ (1994) [Can you believe the actress who played Margot was only 39 years old at the time?!?], the delicious French accent — everything down to the thoughtful savoring of food. The difference I’ve noticed between the American versus the French scrambled eggs is the French serve their eggs very creamy and moist. Sometimes even like a purée. It’s all in the constant stirring. Bon appetit!
- 3-4 eggs (I prefer cage-free large brown eggs)
- Unsalted butter (European-style if possible)
- 1-2 slices of cooked Black Forest ham or ham off the bone (or any good quality thinly-sliced ham)
- Fresh chives
- Salt (optional)
For this delicious meal, you want to have everything prepared in advance like the chopping of the chives and the ham because your focus will be on stirring. Heat a pan on the stovetop to medium heat — not too hot! Place a pat of butter in the pan and quickly break the eggs into the pan and stir the butter and eggs together with a thin silicone cooking spatula. The trick is to keep constantly stirring and watching the eggs to keep them moist and creamy. Add a very light sprinkle of salt if you prefer. When it looks halfway cooked where the egg whites are not see-through liquid, add the ham, and keep stirring. When it’s ready to your liking, serve the eggs on a plate with chives on top.
You can make different variations of your scrambled eggs. Like instead of ham, I would just lightly add salt, pepper, paprika, and a good dose of tarragon spice to it and that’s it.