"The french take it nice and slow...result are these really delicate curds bound in this buttery velvety sauce" *Gets Excited* "But we found a way to do it without the butter" *Excitement subsides*

My mother started me on eggs like this at a very early age. Been always ordering them "soft" "loose" or "creamy" and everyone always looked at me like I was crazy. It's the BEST way to eat eggs for sure.

Was fortunate to visit Italy last year and this is how the eggs were cooked at our hotel. I thought they looked undercooked and disgusting, like many commenters here, until I actually tried them... They are delicious and have a very different texture than I grew up eating. It is my favorite way to eat scrambled eggs now, I just don't usually have the patience to make them... Before dismissing them, try them... You may be surprised!

Grew up on a lifetime of overcooked, rubbery scrambled eggs, and I always thought French scrambled eggs were too rich and creamy and weird. But this recipe is great! Favorite way to cook eggs now.

This is my favorite way to cook eggs, although I admit that I add a little cream at the beginning and a little butter at the end.

Yo people, these are not undercooked. It is essentially overcooked custard base. And custard is definitely cooked enough to serve to kids and even babies. Temperature defines doneness, not texture. 🙄

Just want to mention jacques pepin also does scrambled eggs somewhat like this, but he does use butter and cream, and there's nothing wrong with butter and cream in these eggs. Find him making "classic scrambled eggs". And I think our taste buds expect butter and cream in this morning breakfast.

I was taught to scramble the eggs in a cold pan as the med heat was turned on[+ a dash of milk]. Then fold continuously for 8 to 12 minutes or until the eggs stop 'relaxing'. Add a dash of milk and salt/pepper stir easy...... plate and enjoy. I been making this french style eggs for 45 years. It reminds me of a large heaping of medium poached scrambled eggs.

French style without butter is an oxymoron

So much better than the large curd egg-steak style. I get that some people don't like this texture but I love it and it's certainly not undercooked, they are safe to eat. I do add some salted butter at the end but I these are so much better than the dry, stiff style of scrambled.

Wow! Just made this for dinner and was blown away! Thank you!!!!! 🙏🏻

I first had this style of scrambled eggs at the Château Frontenac in Quebec City in the early 90's. I came up with my own version using a double boiler, LOTS of butter and constant stirring. This resulted in a much thicker, creamier version of what you've created here -- like a loose custard. I'm definitely going to give this a try as a lower-fat option. Thanks!

You lost me at, "without all the butter". :-)

"But we found a way to do it without butter." What's the point then????

Those eggs look great and I have to try scrambling some that way and see if they turn out this good. They remind me of the ones my step-mother use to make when I was a teen in Michigan.

I love making these kind of eggs, but I didn't know you could do it without butter. The amount of butter is the reason I eat them rarely

Been eating eggs this way for a while. Very tasty. You should be pulling pan off the heat every 30-45 seconds for 15 seconds stirring all the time. Last, butter is your friend.

The chemistry between the two is so strong

Love your recipes. Thanks

Marvelous!! Love creamy eggs. That Becky is on a roll!!

There's a hotel in London that calls these, Luxury Eggs. I just tried this. I followed exact technique. Served with seared cherry tomatoes and knob of goat cheese. Delicious. Love the texture.

i think i died a little inside when I heard that metal spoon hit the non stick pan

You guys and the new show are simply the best! 😘

Pro tip : add one egg yolk for every four or so eggs to get that richness without adding butter. but scrambled eggs without butter? non merci

I thought political commentaries were harsh, but jeez! People - they are just eggs! No need to get violent! 😎

i'm totally doing this this week!

I’ve made this in a 12-inch nonstick skillet, and it was great. A little faster though. You really do have to keep stirring and keep the heat LOW. Don’t leave them!

I love you guy's shows so much!!! What a great, versatile idea to make the French scrambled eggs--almost like an egg pudding, and a dip ---really fun!! Would be so fun for a "breakfast for dinner" dinner, too. :)

Looking for butter-free eggs, this looks like magic, def trying!

I guess I dont understand why the 4 minute increments

This is great!!! Thank you! cause my dad loves french scrambled eggs but can’t have any cause of all the butter simce he had his first heart attack 💔

Okay, gotta try it ❤

Well, I like that it’s pure egg taste. It’ looks delicious!

Interesting! I'm butter over margarine any day, but I can appreciate a light clean recipe. Thanks from Texas.

So, could you do this again but *with* the butter?

I love soft eggs, but I've never seen them this soft! I thought the commenters must be exaggerating, but this doesn't look that appealing to me. I'd go a bit longer.

OH ... For HEAVEN'S sake! ... Add the BUTTER!

Thank you. These are delicious!!!. I did add the butter. I'll have to get green onions for the next time. I like them better this way and believe these are easier to digest.

Of course I see this right after making eggs over easy. I now know what my breakfast will be tomorrow morning.

Will have to try!

It looks good .I may this recipe .

I just did this on a *small* skillet with 3 eggs. Cooked up a little faster, but still fabulous!

Thank you I save this and I just watched it for the second time

I just made this for the first time, I definitely did it the non-traditional way but damn were they delicious. Only used two eggs, which I cracked and whipped directly into a very small sauce pan. Then I put it on the lowest heat, and stirred it every few minutes for about 8 minutes. Came out super creamy. Didn’t add any water. Just some salt. Poured it over some challah bread with cream cheese and butter, plus a dash of pepper….. scrumptious! 👌

This looks good, i've seen chef Jacque Pepin' make these, the best french chef on you tube, he also can make 2 styles of omelets with this recipe.

Muy bien! 😛

Love you guys. Watch you on tv a lot. 🤪

Is there a difference if we use room temperature eggs or from the fridge?

Made this Creamy French Style Scrambled Eggs several times - Now the only way I make Scrambled Eggs - Bet ever!!

I tried this. Excellent. I have now cooked my eggs like this several times. Surprisingly, you will not miss the butter.

Seriously, the title says "French style" and then at the 1:18 mark says "the "French" would add cream but we won't". I am so confused

No butter=not interested. Butter is not the devil.

Why not develop a formula for any sized pan while waiting 12-14 minutes? 🙃

I'd have the heat up at medium at first with constant stirring until I start seeing curds form at which point I would drop the heat right down to the minimum and break up the curds to cut down on the cooking time. Also you've gotta add a bit of cheese to scrambled eggs along with some seasoning.

Yum!

I've been making my eggs this way the past week and I swear I don't want to eat my eggs any other way ever again!

Well I’ve ever put butter in scrambled eggs so I guess I’m behind times then this! I pretty much do the same as this but with a little bacon grease and pour in the eggs like you did into a cast iron skillet and stir until done.

I love you guys

I have to try this....love the soft runny eggs, but i will have to add some butter lol

I would have liked a little crushed pepper along with the parsley .

It's said we eat more with our eyes. So many will take one look at these and say "yuk too raw no thanks". People you have to taste them also because they're delicious.

....Salt in uncooked eggs does tend to toughen the eggs. Try without much better. For those who can't spend 15 minutes stirring, I use a Bain Marie. 15 mins still but 3-4 quick stirs on the way through. The tiny lump of butter adds to the flavour...

Is it a re-upload? I've seen this video on this channel already like 1-1.5 months ago

I love Becky but I still need a little cream in my eggs. Make these every Saturday morning while the coffee brews.

Cool

You guys need to think you should use a spoon that will smush the curves more easier but no hate I have the cook books that you guys had like the complete cookbook and baking book i am in love with them

Bet they would be way better with butter! Can this be done Sou Vide?

Occasionally I like eggs this way. But, I prefer them more firm and fluffy.

Egg risotto lol

How can you call these "French-style" eggs if you don't follow the basics of the French method by adding butter and/or cream?

Take these two to a bar and they would be the life at the party.

If you wanted to make a smaller batch would you then need to use a smaller pan?

I have to show this to my wife. When she makes these eggs, I think she uses a whole stick of butter. I love them, but my waistline is expanding.

I told my wife to try this. She said no eggs take 12 minutes, and I better find a girlfriend to cook for me ha ha. 😎

The point of the cream and butter is to essentially emulsify the egg curds as they come up to temp, which creates a smooth and creamy dish. This looks like a soup, no thanks.

I think you should have introduced that lady at the beginning. I assume she is a guest on your show. Maybe she could have mentioned if she went to France to learn that method ? Or did she learn it here in the states ? That would be interesting.

It’s funny..... I got kicked off the Instant Pot Forum when I suggested cases where Le Crouset is better! Thank you for the French Methods - slow, patient. I love to follow the Thomas Keller approach to caramelizing onions simp,youth - take your time!

Am going to try this but will cook them a few minutes more i think . . . What size pan do we use for only about two or three eggs?

HO MAI I Bet they come out 5 times Faster than they went Down .......Warning ...Be Careful ...Do not Sneeze or Cough after Eating LOL...... I'M GOING TO TRY THIS IN THE MORNING THANKS GREAT VIDEO

I haven’t tasted them like this but I think I would like them cooked may be 50% more.

Room temperature or cold eggs?

I guess I don't quite understand the need for this. I love this style of eggs, add a bit of cream and salt to the eggs, cook with a tablespoon of butter over a medium-low heat stirring constantly (that's the key). Pull it off as soon as they turn that beautiful dark yellow. Mix in some chives, serve over buttered toast. I love a good sourdough. The flavor contrasts well with the creaminess. Done in half the time with what I assume is the same result. Maybe I'm speaking out of ignorance and it's not the same result but they look the same.

host: the french take it nice and slow also host: god these take a long time, who the hell does it this way?

With no butter, you're missing out on the butter flavour, even if they are creamy... Adding butter would make them even better. Sometimes changing a recipe just because you can, isn't a good thing. Why mess with something that already works?

Isn’t this what the English call coddled eggs - usually fixed for young children? I like to use real butter and put the scrambled eggs and I use half and half in when I start to smell the butter get nutty. I like fluffy eggs and I want them tender but cooked and the curd well formed. Before they firm I put in Swiss cheese and one more stir. And put the top on off heat. Cook my toast and butter alternative is to cook onions and green peppers and Jimmy Dean Turkey sausage in butter and set aside. Wipe and wash the pan then the butter to brown and once they begin to firm up well, almost done all nice and fluffy I put the Turkey sausage, peppers, onions on top, put the Swiss cheese on, lid on top and into the preheated 375F oven. Turn oven off, fix toast and when I take them out, the cheese is melted all bubbly and scoop up. I like to cut up ripe strawberries with a little sugar the night before. Then in the morning add fresh kiwi, strawberries, cantaloupe, and/or watermelon and fresh wild blackberries mix in with the strawberries dine the night before. I only use ripest fruit whether peaches or blackberries, etc. it’s not important that you have large numbers of different fruit but that it’s fresh and lusciously ripe. If you have the grill up the night before especially with hardwood charcoal so you pick up a little smoky- you can grill ripe peach halves, and pineapple slices. You can put green pears out for a few days and let them ripen to juicy sweet yellow and grill them in halves too. Again - try to stay away from shipped in fruit in the grocery. You want local that just drips down your chin with juice.

I'm sure people who like runny yolks and soft poached eggs think these are cooked enough but as someone who has to eat hard yolks, I can't do these eggs. 😬

Kinda curious what they would look like with a tall skinny pot (almost a tube) and an immersion blender?

OMG, what headlights!

I tried it just now as I am writing it. I'm a fan of it however mine did definitely not look that yellow. Mine were pink like salmon, interesting. Guess swedish eggs are indeed a bit different from american ones.

Thanks for how to do it without all the utter. But for keto I want to do it with all the butter. Can you give be a link for that recipe?

I was gonna tell an eggggggcellent pun.. But it got all *scrambled!*

That ending was surprising

I’ve been to France loads of time and had scrambled eggs and omelettes ,never have I ever had them without butter or cream and there like velvet and very tasty I think this chef should take a trip to France for a working holiday 😂🏴󠁧󠁢󠁳󠁣󠁴󠁿🇫🇷

“You can’t make French eggs without butter that’s just stupid” - Gordon Ramsay probably

hello bridget an all rest of staff there be safe.

My two sons do not eat eggs unless it's mixed into something like meatloaf or the cheese mixture for baked pasta; so as interesting as this looks to make, for me it's too long a time to wait for scrambled eggs.

There were 11 children in my family,we did it in a double boiler, easier timing.

A flat whisk makes this so much easier, and you can turn the heat up a bit. Speeds things up.

Interesting = 8 eggs for 2 people seems a bit much. My Wife used to make Eggs in a Double Boiler, they had a Similar "consistency", yet slightly "Drier". Would 4 eggs in a 6 inch skillet offer similar results??

So you're taking all the good stuff out. Butter and cream. 😁