French-Style Scrambled Eggs are cooked slowly over low heat with plenty of butter, stirred constantly until the mixture forms small, delicate curds bound in a velvety sauce. This technique allows you to thoroughly appreciate the fullness of their flavor. They’re so satisfying that you can opt to serve them for lunch or dinner.
- 3 large eggs, lightly beaten
- 1 tablespoon unsalted butter
- 3 tablespoons whole milk or heavy cream
- 1 tablespoon chopped chives
- 2 slices country bread, toasted
In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
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