suntimes
ALOOF 
Weather Updates

Scrambled eggs the Julia Child way

A scrambled egg plate made by Bill Brown co-writer director Broadway Chicago show 'To Master The Art' his home Chicago

A scrambled egg plate made by Bill Brown, co-writer and director of the Broadway in Chicago show "To Master The Art" at his home in Chicago Wednesday morning. The Julia Child recipe is also made onstage during the show. | Michael R. Schmidt-For Sun-Times Media

storyidforme: 54306591
tmspicid: 20060541
fileheaderid: 9224562

Scrambled eggs

Makes 2 servings

Early in the play, Julia Child is asked by her great teacher, Chef Max Bugnard, to make Oeufs Brouilles — scrambled eggs. She does everything wrong. He then walks her through this recipe.

According to William Brown, everyone connected with the production now makes their eggs this way, because they “are almost custard-like, and delicious.” This recipe is adapted from “Mastering the Art of French Cooking,” the two-volume work by Simone Beck, Louisette Bertholle and Julia Child.

6 eggs

Salt and pepper

1 tablespoon water

1 tablespoon butter

1 tablespoon cream

Beat eggs with a little salt and the water for about 20 seconds, until blended. Add butter to small skillet, set over low heat, and add eggs. Stir slowly for 2 to 3 minutes. The eggs will begin to thicken into a custard. Begin to stir more rapidly, being careful not to overcook. When eggs become creamy, soft curds, take off the heat and add the cream to stop the cooking. Taste and season with salt and pepper to taste.

From “To Master the Art”



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.