In France, scrambled eggs are a luxuriously silky and sophisticated affair. Also known as œufs brouillés, they are quite different from the typical American style.

Rather than being fluffy with large curds, French scrambled eggs have a uniquely soft texture, smaller curds, and an almost pourable texture. They are rich, creamy, and buttery.

To get creamy, barely-set French-style scrambled eggs, whisk the eggs before they're cooked as well as when they're slowly cooking, which helps break down the curds.

The eggs can be cooked in a saucepan over low heat or over a double boiler or bain-marie, whisking the eggs in a bowl set over a pan of simmering water.

Both methods take around five to 10 minutes and even up to 15. Taking eggs off the heat before they reach the desired consistency is key since they continue cooking in the pan.

French scrambled eggs are also further enriched by adding dairy, such as butter or heavy cream, toward the end of cooking, which helps the consistency stay looser.