BY: KARINA ANASTASIA ROCHE
Our guests ask us to share our breakfast recipes with them all the time–but no recipe is more sought-after than that of our French-style scrambled eggs.
With two uncles who worked as professional chefs, your host, Warren, more than knows his way around the kitchen. He created this scrambled eggs recipe in our early days as innkeepers, and it became an instant classic. The secret to these light, fluffy, and creamy eggs is cooking them in a saucepan, which prevents them from drying up and becoming rubbery.
The varied texture of these eggs makes them a delight for the mouth as well as taste-buds, and the white pepper gives them an invisible yet spicy kick without tarnishing the eggs’ cheery yellow color. The milk keeps them moist (in the best possible way), and the butter adds a smooth, soft taste and consistency. For the truly French at heart, replace the butter and milk with cream–although, be warned, as this will make for a very rich-flavored serving of eggs, and might not be to every palette.
A perfect treat on a Sunday morning, these eggs are also easy enough to cook up any day of the week. Whip them up when you need a little extra something to liven your morning, and feel free to experiment with toppings!
CREAMY FRENCH-STYLE SCRAMBLED EGGS