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Julia Child’s Scrambled Eggs

This photaken July 23 2009 shows wire whisk being used. In her pilot show for public televisions 'The French Chef'

This photo taken July 23, 2009 shows a wire whisk being used. In her pilot show for public televisions "The French Chef" Julia Child featured a wire whisk and used it to make an omelet. (AP Photo/Larry Crowe)

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Updated: September 16, 2012 6:04AM


If there is a fundamental Child recipe, it is perhaps this one, one of the first she learned in France from Chef Max Bugnard. “Scrambled eggs should be soft, broken curds,” she wrote in Julia’s Kitchen Wisdom (2000), and the more tender and delicious they will be.”

8 eggs

1/4 teaspoon salt (or to taste)

Freshly ground black pepper to taste

1 to 2 tablespoons unsalted butter

1 tablespoon whipping cream (optional)

Whisk eggs in a mixing bowl just to blend whites and yolks, adding salt and pepper. Set a 10-inch nonstick frying pan over moderate heat. Add 1 tablespoon butter, and when it has melted, swirl the pan to cover bottom and sides.

Pour all but 2 tablespoons of the eggs into the pan, turn the heat to low, and start scraping the eggs from the bottom of the pan as they very gradually coagulate. This will take several minutes. When they have thickened, stir in the remaining egg. Taste and adjust the seasoning. If desired, stir in a tablespoon of soft butter or whipping cream.

Julia Child

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