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
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.
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”