Julia Child's Easy Scrambled Eggs for Kids

By Leite's Culinaria

Ingredients

8 large eggs or 7 large eggs plus 2 yolks
1/4 teaspoon salt
Pinch of freshly ground black pepper
2 tablespoons (1 oz) softened butter
1 1/2 to 2 tablespoons additional softened butter or whipping cream (to enrich the eggs)
Fresh parsley sprigs (to garnish)

Prep Time5mins
Cook Time5mins
Servings4

Instructions

Crack the eggs into a large mixing bowl, season with the salt and pepper, and beat with a fork or wire whisk until blended, 20 to 30 seconds.

Smear the bottom and sides of a heavy-bottomed saucepan or skillet with the butter. Pour in the whipped eggs and set over moderately low heat. Stir slowly and continuously with a rubber spatula or wooden spoon, reaching all over the bottom of the pan. (Nothing will seem to happen for 2 to 5 minutes as the eggs gradually heat. Then, suddenly, they will begin to thicken into a custard.)

Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to a soft, creamy consistency, 3 to 5 minutes. Remove from the heat, as they will continue to thicken slightly.

Just as soon as they are of the right consistency, stir in the butter or cream, which will stop the cooking. Season to taste, turn out onto a warm platter, garnish with parsley, and serve immediately.