Sunday, April 26, 2026
🍲 CuisineToday's Tip
In France, scrambled eggs are cooked low and slow, stirred constantly with a wooden spoon. The result is creamy, almost custard-like curds that bear no resemblance to the rubbery American diner version.
Try This
Tomorrow morning, cook your eggs over the lowest heat setting for 8-10 minutes, stirring gently. Remove from heat while still slightly underdone. They finish cooking on the plate.
French chefs finish scrambled eggs with a tablespoon of creme fraiche (never milk) and fresh chives. The key is removing them from heat 30 seconds before they look done. Residual heat does the rest. This technique works for any custard-based dish.
One French lifestyle tip, every morning at 7am. Free — always.