Morning has broken. I hear the click of my coffee maker as it turns on, followed by drip…drip…drip…
Aromas of fresh roasted Guatemalan Antigua coffee snake their way from the kitchen, through the dining room, down the hallway and into my bedroom. I roll over and stretch in bed. There is a rumble in my stomach as I slip into my robe and head towards the kitchen. I pour a cup of coffee, add sugar and milk, and give it a quick stir. A slow sip of comfort, then I open the fridge. A lone, uncooked egg sits on a plate. I know I have whole wheat bread for toast. There is unsalted butter, sea salt and a peppermill filled with mixed peppercorns. I eye a small container of heavy cream. I grab them all and set to work preparing breakfast.
If you have never had scrambled eggs prepared the way the French do it, then you are in for a real treat. We Americans tend to cook them very quickly, over high heat. This guarantees tough, leathery eggs. The French, on the other hand, cook them slowly over low heat, resulting in a delicate, custard-like dish that is bursting with eggy goodness.
Crack the egg into a medium bowl. Add a generous pinch of sea salt and a few grinds of the peppermill. Pour in about a teaspoon of heavy cream. Now whisk it all together. It should be well blended, with no signs of clear egg white.
In an 8″ non-stick pan over low high, melt a pat of unsalted butter. I always use unsweetened butter for a couple of reasons: 1) salt is a natural preservative, so salted butter lasts longer, meaning it may not be as fresh as sweet butter, and 2) I prefer to maintain control over the amount of salt used. Unsalted butter allows me to have that control.
When the butter has melted and begins to bubble, add the egg and slowly stir it with a whisk. Keep stirring it slowly. It will take some time for the egg and cream to warm up, but as it does, it will begin to thicken. As it thickens, custard forms. Little curds start to cling together. Never cease stirring slowly. Let the dish develop.
Toast your bread and lightly butter it. When the eggs are cooked, but still moist, spoon them over your toast, sprinkle with sea salt and fresh cracked pepper, and enjoy.