Scrambled Eggs with Chervil and Chives

by Jerry Traunfeld

Chef's Notes: Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
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Ingredients
Recipe
SERVES -2
ACTIVE TIME -
TOTAL TIME -
DIFFICULTY - Easy
1Play Step
Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
Equipment
Chef’s knife
Metal mixing bowl
Whisk
Medium saucepan
Heat-proof rubber spatula
Skills you'll learn
Chopping herbs
Softly scrambling eggs
Cooking eggs in a bain marie (water bath)