Scrambled Eggs, the French way (Oeufs Brouillés)
8 large eggs
Salt and pepper
4 teaspoons milk or water
2 Tablespoons sweet butter (for the cooking)
1 ½ to 2 Tablespoons softened sweet butter or whipping cream (for finishing the eggs)
2 Tablespoons chives, finely chopped
1. Using a whisk, beat the eggs in a bowl with salt, pepper and liquid for 30 seconds.
2. Melt the butter in a heavy non-stick saucepan using a gentle flame.
3. Pour in the eggs and stir slowly and continuously with a rubber spatula or wooden spoon. Within three-four minutes eggs will start to resemble a custard.
4. Keep stirring as eggs will eventually form creamy curds.
5. When the desired consistency is reached, take the saucepan off the heat—eggs will continue to cook--and stir vigorously.
6. Add the additional butter or whipping cream which will stop the cooking process.
7. Serve on heated plates decorating each portion with chopped chives, additional sea salt and a generous grinding of fresh black pepper.
Wine recommendation: Champagne, of course!